Shakshuka (The North African Way)
This hearty shakshuka features a flavorful tomato sauce and creamy, rich, poached eggs taht beg for a good sopping up with bread the moment the dish is done. The Harissa adds a good kick of heat and a new flavor dimension.
Ingredients
- 6 eggs
- 3 large fresh tomatoes or 1 (800 g) can of whole peeled tomatoes
- 3 garlic cloves thinly sliced
- 1 cup shallots thinly sliced
- 2 medium bell peppers (red and yellow) de-seeded and thinly sliced
- 3 tbsp olive oil extra virgin
- 2 tbsp Harissa
- 1½ tbsp Smoked Spanish Paprika
- 2 tsp whole or ground cumin seeds
- Minced cilantro and parsley for garnishing
- salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- Gather all the tools and ingredients.
- Peel and slice the onions.
- Peel and slice the garlic.
- Wash and remove the stems, seeds and ribs of the bell peppers before slicing thinly.
- Wash and chop the cilantro and parsley.
Cooking Steps
- Heat the olive oil in the non-stick saute pan over medium-high heat.
- Add the sliced shallots and bell peppers when the oil shimmers. Spread into a single layer.
- Cook until the vegetables are slightly browned on the bottom then stir. Cook for another 4 minutes until they are all softened.
- Add garlic and cook until fragrant, about 30 seconds.
- Add paprika and cumin seeds. Stir and cook until fragrant for 30 seconds.
- Add tomatoes and stir to combine. Reduce the heat to medium low and simmer for 10 minutes.
- Season with salt and pepper.
- Make a well near the edge of the pan with a large spoon and break an egg into it. Spoon some sauce over the egg whites edges to submerge it partially and help it set. Repeat with the other eggs.
- Season the eggs with salt and black pepper. Cover the pan and let the egg white set for 5-8 minutes. The yolks should be runny.
- Garnish with cilantro and parsley, or your toppings of choice.
- Serve immediately with bread. Enjoy!
Notes
If using fresh tomatoes, remove the skin in hot water the make a chunky puree by squeezing them through your fingers. Do the same if using whole peeled canned tomatoes.