Shakshuka is an egg dish with tomato sauce. Made with tomatoes, onions, cumin, hot peppers and with eggs poached over the hot tomato sauce base. Originated in Tunisia, it has travelled and adapted to many versions in North Africa and Jewish cooking. The first time I ate this dish was years ago in a small Jewish cafe in New York. All I remember was the amazing hot tomato sauce and delicately poached eggs right on top of the sauce. The eggs cooked from the heat donated by the bubbling sauce and on the side with some warm bread it was a great brunch…
I love the presentation of Shakshouka. It is served in personal portion size in cast iron pans that come to the table sizzling hot with delicately wobbling eggs, the residual heat from the iron pan finally cooks them through by the time one begins to eat them.
Brunch, Sunday brunch is one of my favorite meals to eat. I am a morning person so I am up early no matter what day of the week it is. What I like about Sunday brunch is I can take time to prepare an elaborate meal. No school or work rush. I set the ingredients on the kitchen counter first thing in the morning, get out of the door for a quick workout and back home before the family wakes up. I cut up some fruit: oranges, cantaloupe, berries or anything that’s around and start to work on the brunch. One by one as the family arrive they help out setting the table. We eat, chat about the week’s event, school projects and to-do list. For me it is a good family bonding time.
Shakshuka is easy to make and ingredients are simple. No fancy cheese or vegetables. Onions, Tomatoes, Garlic, roasted red pepper (Potatoes and Zucchini are my addition). You can choose to add more veggies or leave them out. It’s all about the eggs and the fiery tomato sauce. I had some day old baguette that I warmed up and stacked neatly on a plate, cut up into quarters. The family mopped the sauce with the bread and it was all over in minutes.
- 8 free-range eggs
- 1 tablespoon hot paprika or harrisa
- 3 table spoons extra virgin olive oil
- 1 medium onion chopped
- 1 teaspoon ground cumin
- 3-4 cloves garlic chopped or minced
- 1-2 large potato, boiled about 80% and carefully sliced
- 2 roasted red peppers skinned and chopped you can used jarred red peppers too
- 1 can chopped whole tomatoes about 28 oz can
- 1 medium Zucchini chopped (optional)
- Flat leaf parsley for garnish
- Pita or French baguette
- Warm oil in a pan. Add onions,zucchini and garlic and fry till soft.
- Add cumin, paprika salt. Stir
- Next add chopped canned tomatoes and chopped red peppers. Bring to a boil and drop to a simmer. Simmer for 5-8 minutes till the sauce starts to thicken.
- If you are serving in personal cast iron pans. Spray the pan with oil and lay about 3 slices of potato and fry for 2 minutes on each side till they are slightly brown.
- Spoon the sauce over the potato slices. Make little wells in the sauce.
- Break the eggs about two per person and gently cook on a simmer for 5 minutes till the eggs have set. (I made egg white only). You can also broil them in the oven till the eggs have set.
- Serve with warm bread.