shakshuka

This dish, originally from North Africa, is a hit in Israel for breakfast. But in my house, it works for breakfast, for lunch and for dinner! Easy-to-make, filled with flavors, it is also a great way of integrating eggs into a vegetarian diet.
The origin of the word “shakshuka” or “shakshouka” could be from the word “mixture” in Egyptian, Libyan, Tunisian Arabic. Another source would be “chakchouka”, a Berber word for vegetable ragout. This dish is easy-to-make, consists of cheap ingredients and does not require any particular skills. The only thing I would say is that you should try to make that dish skillet that you can use over the fire but also into the oven, that way no need to do the extra washing. As always I would advise, when possible, to choose fresh organic ingredients with the least possible packaging.

The How-to Shakshuka RECIPE

shakshuka

Print Recipe
Shakshuka. Shak what? Shakshuka! Yum
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Instructions
  1. Pre-heat the oven to 180°C/350°F
  2. Put the cherry tomatoes in the oven for 20 minutes until roasted.
  3. Chop the red onion, the garlic and bell pepper. Also chop the coriander for serving.
  4. Cook the red onion and bell pepper in a skillet with the olive oil until softened (15 minutes).
  5. Add the dices of tomatoes, season with salt and pepper and let in simmer until the mixture has thickened.
  6. Add the roasted cherry tomatoes and the feta cheese evenly in the skillet.
  7. VERY CAREFULLY, crack the eggs and place them evenly in the skillet.
  8. Put the skillet in the oven and bake it for 8 minutes (or until eggs are cooked).
  9. Add the chopped fresh cilantro and serve. Each person should have at least one egg 😉
  10. Ready to eat. Bon appétit!
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