Tunisian eggs (shakshouka). This Shakshouka recipe is a Tunisian dish of eggs poached in tomato sauce. Get the Kitchen Vignettes recipe at PBS Food. Great recipe for Tunisian eggs (shakshouka).
The spice mix works superbly and is not too overpowering. The secret ingredient is the harissa (tunisian pepper paste). Tunisian Shakshuka – Eggs Gently Poached in a Harissa-Spiced and Herby Tomato Sauce for a Low-Calorie and Diabetic-Friendly Lunch or Dinner. You can make Tunisian eggs (shakshouka) using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tunisian eggs (shakshouka)
- It’s 3 of fresh Roma tomatoes.
- Prepare 4 of peppers.
- Prepare 2 of medium sized onions.
- You need 4 of eggs.
- Prepare 4 tbsp of olive oil.
- You need 1 tbsp of tomato paste.
- It’s 1 tsp of harissa.
- You need 1/2 tsp of carvi.
- You need 1/4 tsp of coriander.
- Prepare 2 tsp of minced garlic.
- It’s 1/4 tsp of crashed red peppers.
- It’s of salt and pepper.
If you like eggs, and tomatoes, then you are in for a treat with Shakshuka, which is in its most basic form eggs poached in a tomato sauce. The beauty of this dish is its simplicity and versatility. Sprinkle some salt on the eggs, and continue cooking until the eggs have set up firm and the whites are cooked through. To serve your Tunisian Egg Shakshouka, use a wide spatula and carefully lift out a generous portion of the sauce with an egg on top and transfer to serving plates.
Tunisian eggs (shakshouka) step by step
- Dice tomato, pepper and onions..
- In a skillet, heat the olive oil and then add the onions. Once nearly golden, add the tomato paste and harissa. Mix well..
- Add the chopped Italian sweet pepper. Sauté at medium temperature for 5min..
- Add tomato. Sprinkle salt and black pepper. Stir in the minced garlic and remaining spices. Try not to crush the tomato as you stir..
- Lower the heat, cover the pan and allow to simmer for 20min, until mixture reduces..
- Crack eggs over the mixture, cover and cook for an additional 10min. You can also prepare the eggs poached on the side..
- Serve with baguette..
Even if the name chakchouka doesn't ring a bell, this dish might look familiar. In the States, we tend to call it eggs in purgatory. In Middle Eastern cuisine, it's known as shakshuka. But, in Tunisia, Africa, where the dish is thought to have originated, it is spelled chakchouka. This Tunisian poached egg shakshuka is a very simple breakfast dish to make.