Shakshuka Basics Recipe
The word "shakshuka" (Arabic: شكشوكة) likely derives from Maghrebi Arabic, meaning “a mixture” or “a jumbled-up mess,” which reflects the dish’s rustic, one-pan nature.
Shakshuka is widely believed to have originated in North Africa, particularly Tunisia, during the Ottoman Empire period. In its early forms, the dish included eggs cooked in a spicy tomato and pepper sauce, sometimes with additions like merguez sausage or potatoes.
Traditionally made in a cast iron pan over the fire (perfect dish to make camping!) the dish came into being after the Columbian Exchange in the 16th century bringing the tomato to Tunisia.
Today it is one of the most popular dishes in North Africa and the Middle East. Variations abound.
This dish is perfect for morning, noon and night! And don't forget the eggs!
Ingredients:
2 tablespoons olive oil
2 tablespoons harissa
2 teaspoons tomato paste
2 large red peppers cut into quarter inch dice
4 cloves garlic, finally chopped
1 teaspoon ground cumin
1 can tomatoes - or 5 cups very ripe tomatoes
consider adding:
onions, garlic, paprika, chili flakes, potatoes, sausage, chicken, ground lamb, preserved lemon … or topping with a crust of polenta laced with Parmigiano-Reggiano.
and for garnish:
feta or goat cheese, za’atar, Greek yogurt
to make it your own!
Directions:
1. Heat the oil in a large frying pan over medium heat, and add harissa, tomato paste, peppers, garlic, cumin, and three-quarter teaspoon sea salt.
2. Stir and cook over medium heat for about eight minutes to allow the peppers to soften.
3. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce.
