O shakshuka é um prato da comida do Médio Oriente e do Magrebe feito com ovos escalfados ao molho de tomate, pimentão e cebola, geralmente temperado com cominho, páprica e harissa. Embora o prato tenha existido no Mediterrâneo e em regiões do Oriente Médio, sua forma mais recente à base de ovo e vegetais se originou na Tunísia e é preparada em fogo baixo, começando com vegetais e temperos; uma vez cozidos, os ovos são adicionados. Esta comida é semelhante ao prato turco Menemen.
Shakshuka: Spicy Tomato Baked Eggs
Shakshuka is a Mediterranean dish of eggs pouched in a sauce of tomatoes, peppers, onions, and spices that can be served for breakfast, lunch, or dinner.
1 Tablespoon Oil
1/2 Red Pepper
1 Clove Garlic
1 Teaspoon Cumin
1 Teaspoon Paprika
1/2 Teaspoon Cayenne Pepper
1 Tin Diced Tomatoes
Salt + Pepper
1 Tablespoon of Italian Parsley
- The first thing you want to do is get a heavy based pan, like a cast iron skillet over medium heat with a tablespoon of oil.
- Cut the ends off an onion and cut it in half.
- Dice the onion into small pieces, and scoop up with the knife and place into the hot pan.
- Cut the red pepper in half and remove the seeds.
- Dice the pepper into a similar size as the onions and place into the pan.
- Give it a stir and cook for a few more minutes.
- While the onion and red pepper are cooking crush a clove of garlic with back of a knife and remove the peel.
- Dice the garlic finely with a knife or you can use a garlic crusher.
- Add the garlic to the pan and stir.
- Cook everything for another minute or so just until everything has softened and browned.
- Cumin for a deep earthy flavour, paprika for a smokey flavour.
- And cayenne pepper to add some heat to this dish.
- Add the spices to the pan cook for 30 seconds or so until fragrant.
- Lastly for the sauce we need some tomatoes. I’m using a tin of diced Italian tomatoes, just pour that straight into the pan. Alternatively if they are in season you can use fresh tomatoes. Just cut them up into chunks and add to the pan to cook down.
- Turn the heat down to low and simmer the sauce for about 20-30 minutes to allow all the flavours to mingle and for the liquid to cook down.
- When the sauce has thickened up it’s time to add the eggs. I usually use two eggs per person but you can use however many you would like. Use a small spoon to hollow out a space for the egg, and crack the egg into the gap.
- The eggs will take about 10-15 minutes to cook, depending if you like a runny yolk or not. Keep the heat on low and place a lid over the pan to trap the heat.
- When you are ready to serve the shakshuka run your knife through some italian flat leaf parsley or coriander or cilantro. Both work well with this.
- Sprinkle the herbs over the shakshuka and serve immediately with some crusty bread to dip in the sauce.
- Your Shakshuka is ready!