Shakshuka, a dish originated in Tunisia is an extremely popular breakfast food in North Africa and the middle east. Eggs poached in a tangy tomato sauce with onion, peppers and cumin, is my kind of prefect breakfast. Oh! Don’t forget the dollop of yogurt that helps in balancing the spices.
Onion – 1 cup (diced)
Tomato – 2 cups of chopped ripe tomatoes
Garlic – 2 cloves (crushed)
Red bell peppers – 1 large (chopped)
Cumin – 1 tsp
Red chili powder – 2 tsp ( I used a 1tsp of cayenne, 1/2 tsp of paprika and 1/2 tsp of hatch chili). But the traditional recipe uses Acho or Pasilla Chili.
Turmeric – a pinch (You cannot take the south Indian out of me. Lol. The traditional version does not use turmeric)
Olive oil – 1 tbsp
- In a cast iron pan over medium heat, cook diced onion and crushed garlic in some olive oil.
- Add diced peppers and all the spices, cook for an additional 2-3 minutes. Now add diced tomatoes, turn the heat to medium-low and cook for about 10-15 minutes till you get a nice thick saucy consistency.
- Now make 3 wells and gently break one egg into each well. Simmer gently for about 5-7 minutes until the eggs get cooked. Now this step totally depends on how you like your eggs. I like slightly running yolk so it took me about 6 minutes to get to that stage but if you like your eggs to get completely cooked through, then it might take about 8-10 minutes. Now its ready to serve with some thick rich creamy yogurt.
Although this is not done traditionally, I like to garnish this dish with some cilantro or parsley because I think its adds a pop of color 🙂