Algerian Shakshouka Recipe
Shakshuka, is a dish with origins in Algeria and Tunisia. It has similarities to a couple of other dishes around the world, like in mexican cuisine Heuvos Rancheros. The word Shakshuka means mixed up, so is the dish with so many blends of flavors and textures, surely something out of the blue to rock your meal.
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 | |
| Garlic | 4 Clove (5gm) | |
| Red or green bell peppers - 2, chopped | ||
| Tomatoes | 8 | |
| Diced tomatoes – 2 cans, strained | ||
| Paprika | 1 1/2 Teaspoon | |
| Turmeric | 1 1/2 Teaspoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Sugar | 1 Teaspoon | |
| Eggs | 4 Small | |
| Packaged Za’atar – 1 teaspoon | ||
Directions
MAKING
1. In a large frying pan over medium heat, add oil and heat, add onion and saute until lightly browned.
2. Add garlic and bell peppers, and sauté for a couple of minutes more.
3. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4. Add paprika, turmeric, salt, pepper and sugar, stir well.
FINALISING
5. Gently crack eggs into pan, taking care not to break yolks.
6. Simmer until whites solidify but yolks remain slightly runny, about 8 minutes, or as per personal preference.
7. Sprinkle with za'atar to taste.
SERVING
8. Serve with warm pita bread.
1. In a large frying pan over medium heat, add oil and heat, add onion and saute until lightly browned.
2. Add garlic and bell peppers, and sauté for a couple of minutes more.
3. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4. Add paprika, turmeric, salt, pepper and sugar, stir well.
FINALISING
5. Gently crack eggs into pan, taking care not to break yolks.
6. Simmer until whites solidify but yolks remain slightly runny, about 8 minutes, or as per personal preference.
7. Sprinkle with za'atar to taste.
SERVING
8. Serve with warm pita bread.
Chef
