Eggs In Tomato Pepper Sauce Aka Tunisian Shakshouka Recipes
SHAKSHOUKA
Shakshouka (shakshoka, chakchouka, shak-shouka, shak shouka) is a Tunisian and Israeli dish made of cooked tomatoes, peppers, spices and eggs. It is very similar to the Turkish dish Menemen and to the Latin American breakfast dish huevos rancheros. In Israeli cuisine, the dish is made of eggs, tomatoes, and onions or garlic. Shakshouka is typically eaten with a pita, like many other Middle Eastern dishes, or with white bread that is dipped in it. Posted for ZWT#6
Provided by Tea Jenny
Categories Vegetable
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the onions and garlic until soft in about a tablespoons of olive oil, flavoured with a grind of black pepper. This will take about 8 minutes.
- Meanwhile, grate the tomatoes using the coarsest grater you have.
- Add the tomatoes, peppers, paprika and mix well.
- Season to taste
- Cover and simmer on a very low heat for 25 minutes.
- After 25 minutes, break the eggs on to the surface of the tomato mixture.
- Cover and cook for 4 minutes or until the eggs are done to your liking.
- Some cooks like to break the egg yolks and swirl them into the tomatoes.
EGGS IN TOMATO PEPPER SAUCE AKA TUNISIAN SHAKSHOUKA
Shakshouka is a well-known breakfast meal in North Africa.Eggs are poached in a simmering sauce,with medley of vegetables.Tunisians love spice,the heat in this dish is dominated by hot harissa. Complemented with a crusty home made bread. Posted for ZWT 9 from yasmeen's health nut blog.
Provided by Debbwl
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a deep skillet over medium flame. Stir in the cumin seeds, paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onion and garlic and sauté until the onion is translucent and wilted but not browned, about 5 minutes.
- Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers,harissa,1 cup water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
- Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.
- Garnish with some parsley and serve with crusty bread.
- ** Note: can use other vegetables like eggplants, potatoes and zucchini in place of bell pepper.
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