Introduction:
Shakshuka is a hearty dish of poached eggs in a spicy tomato sauce, popular throughout North Africa and the Middle East. Its roots can be traced back to the Ottoman Empire, but it has been embraced and adapted by Tunisian cuisine, often enhanced with local spices and, of course, high-quality olive oil.
Ingredients:
- 2 tablespoons ZWITA olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili flakes (optional)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 6 large eggs
- Fresh cilantro or parsley for garnish
- Crusty bread for serving
Instructions:
- Sauté the Vegetables: In a large skillet, heat ZWITA olive oil over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
- Add Spices and Tomatoes: Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.
- Add the Eggs: Make six small wells in the sauce. Crack an egg into each well.
- Cook the Eggs: Cover the skillet and cook for 5-8 minutes, or until the eggs are set to your liking.
- Serve: Garnish with fresh cilantro or parsley. Serve hot with crusty bread.
Tips:
- For extra flavor, add crumbled feta cheese on top before serving.
- Adjust the spice level by adding more or fewer chili flakes.
