Shakshouka or shakshuka February 24, 2015 09:58
Shakshouka or shakshuka (Hebrew: שקשוקה ) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Jewish Libyan origin, originally made in Libya, North Africa
Our home version recipe:
1 chopped onion
3-4 chopped garlic cloves
1/2 chopped green chili pepper (or more for spicy lovers)
3 chopped big ripe tomatoes
1 can of crushed tomatoes
5 table spoons of tomato paste
1-1.5 cup water
1/2 tea spoon grinded cumin
1/4 tea spoon oregano
1/2 table spoon sweet paprika
1/2 tea spoon sugar
Dried chili pepper if need additional spiciness J
In deep pan or suitable pot heat 3-4 table spoons of olive oil and fry the onion to medium.
Keep stirring and add the garlic and the spices, after 2-3 minutes add the tomatoes.
After few more minutes add the crushed tomatoes, keep stirring and add the tomato paste and water.
Cover with lid and let boil on low fire for 7 minutes.
Create a small dints and carefully add each egg into those dints (do not let eggs mix together).
Cover back with the lid and let boil 15-20 minutes or until eggs are ready (some like eggs soft, we like well done).
Serve with tahini and fresh chopped parsley and lots of fresh bread to dip in the sauce.