Wednesday, 14 December 2011


 This is an old picture of Shakshouka, the way I used to make it before.
Below are pictures of today's Shakshouka, that I looked up for my current "Tunisian inspired cooking" week. It tastes the same as the above Shakshouka.

Shakshouka is a kind of vegetarian ragout, similar to ratatouille. A tomato stew with poached eggs on top. There are variants of it in many countries (have a look in Wikipedia)

 It's still cooking here :)

Olive oil
1 large onion
2-3 sweet peppers
8 cloves garlic
2 tbs tomato paste
3 cups water
2 tomatoes
2 tsp turmeric
1 tsp cumin
1 tbs paprika
Salt to taste
1 egg per person (as we have some with egg allergy in the family, I just took some of the sauce and put aside before adding the eggs, the taste is a bit strong without them but okey)

1. Cut onion and press garlic cloves and saute them in a deep frying pan or pot until golden.
2. Add thinly cut peppers.
3. Add the spices and mix.
4. Chop the tomatoes (I like to peel them as well) and add to the pan.
5. Add tomato paste and water, then bring to a simmer.
6. Add salt to taste.
7. Crack eggs directly into the hot tomato sauce, without breaking the yolks. Put the eggs in evenly spaced. After the eggs have been added, there shouldn't be any more stirring or mixing.
8. Leave it to cook on low heat for about 2-5 minutes more, until the egg whites have cooked through.
9. Sprinkle fresh parsley over the Shakshouka and serve with bread.

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