Mobile Teaching Kitchen

Shakshuka

Shakshuka (Chakchouka) is a simple one-skillet dish of gently poached eggs in a tasty mixture of simmering tomatoes, onions and garlic, with a few added spices. This versatile vegetarian plant forward dish is perfect for breakfast, lunch, or dinner. Some recipes call for different ingredients making each version vary slightly from one to another. Cooking, especially Middle Eastern cuisine, is unique and diverse. 

Traditional Shakshuka is believed to originally come from North Africa--Tunisia is said to be its place of origin--but it is quite popular in the Middle East and variations of it are enjoyed in Palestine, Israel, Egypt and many other regions and countries.

Ingredients

  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 green pepper, diced
  • (1) 28-ounce can diced tomatoes
  • 2 Tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 6 eggs
  • Fresh parsley, chopped (optional, for garnish)

Directions

  1. Heat skillet to medium high and add olive oil and diced onion. Sauté until the onion begins to soften slightly, about 4 minutes.
  2. Add garlic and sauté for 2 minutes until the mixture is fragrant.
  3. Stir in green pepper and cook for 4 minutes.
  4. Add canned tomatoes, tomato paste, chili powder, cumin, paprika, cayenne pepper, and a pinch of salt and pepper. Stir well, cover, and bring to a simmer for 20 minutes, stirring occasionally.
  5. Meanwhile, crack eggs into a few small bowls to ensure there are no shells, keeping yolks whole.
  6. Once the sauce has thickened, reduce heat and create 6 small wells in the sauce. Add one egg to each well and cover.
  7. Poach the eggs in the sauce until the yolks are cooked through. Garnish with chopped parsley.
  8. Serve warm with your favorite toast or on top of your favorite grain!
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