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 large tomatoes
- 2 green bell peppers
- 1 large onion
- 2 cloves garlic, unpeeled
- 2 hot chili peppers (optional)
- 1/4 cup ZWITA olive oil
- Juice of 1 lemon
- 1 teaspoon caraway seeds, crushed
- Salt and pepper to taste
- Hard-boiled eggs, sliced (for garnish)
- Canned tuna and olives (optional, for garnish)
Instructions:
- Grill the Vegetables: Preheat your grill or oven broiler. Grill the tomatoes, bell peppers, onion, garlic, and chili peppers until the skins are charred and the vegetables are tender.
- Peel and Chop: Once cooled, peel the skins off the vegetables. Remove seeds from the peppers. Finely chop all the vegetables or blend them for a smoother texture.
- Season the Salad: In a bowl, combine the chopped vegetables with Tunisian olive oil, lemon juice, crushed caraway seeds, salt, and pepper. Mix well.
- Chill: Refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Serve: Transfer to a serving dish. Garnish with sliced hard-boiled eggs, tuna, and olives. Drizzle with additional olive oil if desired.
Tips:
- Serve with crusty bread or as a side dish to grilled meats
- Adjust the heat by adding more or fewer chili peppers.
