Shakshuka or better said, african style poached eggs in tomato sauce is a recipe that I’ve discovered it quite recently, trying to find out other ways in which I can eat eggs. I really enjoyed the very artistic pictures I saw on Instagram and Pinterest with this preparation, so I did a little bit of research about the recipe.
I’ve read that Shakshuka is originated from North Africa and is cooked especially by people from Egypt, Morocco, Lebanon, Tunisia, which gave me the idea to do another culinary journey on this blog, to bring to you the taste of a country or of a certain region. And as I haven’t done a culinary journey for a long time, I decided it was a good opportunity to tempt you a little with the taste of African cuisine. It’s a super easy recipe and you have to believe me, super tasty. As simple, as tasty!
Another reason why I decided to show you how I make Shakshuka is that I recently posted a video on instastory on Instagram in which I was showing you this recipe and everyone was curious to know what it is like, how it’s made, if I have the recipe on my blog, when I was going to make the recipe etc. So, if the world aksed for it so much, then I had no choice but to make it. I never disappoint you, my dear foodies, NO NO!
In other words, Shakshuka is nothing but poached eggs in a flavored tomato sauce with onion, garlic, red pepper and few spices of you choice. In this sauce we have to make like, small holes / nests in which we have to place the eggs to cook / to poached in the tomato sauce. Extra you can put whatever you think goes well with this recipe: lentils, chickpeas, beans, olives, spinach, cheese / mozzarella etc. I think it can be eaten at any of the 3 main meals of the day, being a fair, protein and fairly light preparation.
All I have to do now, is invite you to the Foodieopedia cuisine, to discover together how to make Shakshuka and to enjoy the wonderful taste of African cuisine.
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INGREDIENTS (for 2-3 persons)
4 eggs (I added one more when I saw that I had enough place in the tray)
1 red onion, minced
1 medium red pepper, cut into cubes
2 grated garlic cloves
2 cans (400 grams each) of tomato sauce or tomato cubes
2 tablespoons of cut green olives
2 tablespoons of Parmesan cheese (this is optional or you can replace it with any other cheese / mozzarella)
Spices: salt, pepper, ground cumin, dried basil, paprika, hot chili (to taste)
1-2 tablespoons of olive oil
a little parsley
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PREPARATION
Put some olive oil in a pan and sauté the onion for 2 minutes on low heat. Add the red pepper cut into cubes over the onion and sauté it 1 – 1 minute and half. Mix, then add the grated garlic and cook for 30 sec.
Add the two cans of tomato sauce in the pan, all the spices, mix and let boil over low heat for 5 minutes. Transfer the composition to a heat-resistant tray (of clay or pyrex) and put it in the preheated oven at 180°C for 10 minutes.
After 10 minutes take out the tray from the oven, make 4-5 holes / nests with a spoon (depending on how much eggs you use) and carefully place the eggs in those holes. Put the tray back in the oven for 7 minutes. In the last 2 minutes, put some green olives over the preparation and sprinkle a little parmesan over the eggs. If you want the eggs to be soft, just leave them to cook for 5 minutes in the oven. Mine come out a little hard.
Serve this Shakshuka warm, steaming from the oven!
Bon Appetit!
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On my blog I have recipes from other countries from where I made this ,,taste of” / ,,culinary journey”, maybe you’re interested in recipes from Greece, Japan, Italy, Mexico, India or England.
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