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Shakshouka: A Healthy Option in Breakfast or Brunch
 Shakshouka
is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions,
often spiced with cumin. It is believed to have a Tunisian origin.
Shakshouka means "a mixture" in Arabic slang. It is likely that it was first
known as chakchouka, a Berber word meaning a vegetable ragout, although
according to a cookbook about Jerusalem cuisine, the name is derived from the
Hebrew verb leshakshek, "to shake."
Shakshouka is a staple of Egyptian, Tunisian, Libyan, Algerian, and Moroccan
cuisines traditionally served up in a cast iron pan with bread to mop up the
sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.
According to food writer Claudia Roden, Tunisian cooks added artichoke hearts,
potatoes and broad beans to the dish. Because eggs are the main ingredient, it
is often on breakfast menus, but in Israel, it is also a popular evening meal.
It has been said to challenge hummus and falafel as a national favourite,
especially in the winter. According to some food historians, the dish was
invented in the Ottoman Empire, spreading throughout the Middle East and Spain,
where it is often served with spicy sausage. Another belief is that it hails
from Yemen, where it is served with zhug, a hot green paste. Some versions
include salty cheeses.
Shakshouka is similar to the Turkish dish menemen, and the Mexican breakfast
dish huevos rancheros. In Turkish cuisine, there is also saksuka, which is more
like a ratatouille. Shakshouka is also similar to Spanish pisto manchego, a
traditional La Mancha dish from southeast Spain, usually also accompanied by a
fried egg.
How to Make a Shakshuka
Shakshuka is a popular and easy to make North African dish. There are many ways
to make a Shakshuka, yet in general, it consists of eggs made on fresh and spicy
tomato sauce. In addition, Shakshuka is always served in the pan it was made in
and complemented with white bread.
Shakshouka (Chakchouka) is easy to make Perfect for Vegetarians. A Popular
Middle Eastern Recipe with its origins from Tunis. It is very popular in Tunis,
Egypt, Algeria, Yemen, Somalia and now the rest of the world. Simple yet so
tasty. Let's get started.
Instructions:
1- Heat the oil in a large pan
2- Add the onions red and green peppers to the onion and saute for about 4
minutes or until the onions become almost golden. (Burnt Onions don't go well
with Shakshuka:)
3- Add the tomatoes, cover the pan with its lid and cook over medium heat for
about 8 to 10 minutes or until the tomatoes are cooked well.
4- Crack the eggs over the tomato onion mixture and let them cook covered for
about 3 minutes. Do not disturb the egg yolks at this point.
5- Once the eggs are set but the yolks are still quiet soft, break the yolks
with the tip of a spatula and mix gently with the tomato onion mixture. Cook for
about 2 minutes more. Serve hot with pita bread, french bread or any type of
bread you prefer.
Ingredients:
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 Eggs: 4
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Tomatoes peeled: 3 large and finely cut
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Bell pepper: 1/2 green finely chopped
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Red pepper: 1/2 finely chopped
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Onion: 1 finely chopped
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Fresh chili 1 finely chopped (optional)
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Black pepper:1/4 teaspoon
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Salt to season
Shakshuka is used for egg dishes in Egypt and if you order it you will not
necessarily get this dish so make sure you are clear of what you want when
ordering in a restaurant.
Green Shakshuk
Green Shakshuka is a variation of this traditional breakfast substitutes the
tomato for fresh spinach and leans on onions, garlic and cumin for a delicious
flavor. I wish I could bottle and share the smell coming from my kitchen this
morning, this recipe doesnt do the dish justice! If you do eat dairy (we have a
dairy-free home) I recommend sprinkling feta cheese on this dish before serving.
Here are the ingredients youll need:
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One onion
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1 lb bag of spinach, frozen will work, fresh will transform this dish from
delicious to exquisite!
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Paprika
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Cumin
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Cinnamon
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Coriander
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Salt
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Olive oil
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Eggs, two per person. No more than six for this quantity of spinach.
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Feta Cheese optional
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Dice your onion.
If you have time to season your onions with the cumin, cinnamon, coriander and
salt and leave them in the fridge overnight, do so, just drizzle olive oil on
them and make sure you put them in a seal-able tupperware. This is not essential
but its a nice time saver if making this for breakfast.
Heat a skillet, medium heat is good, and start to cook your onions until they
are soft. You dont want them to be crispy! Cumin is the main flavor in this
dish, so use 1/2 tsp of paprika, cinnamon and corriander and 2 tsp of cumin.
Salt to taste omit it if you plan to add feta! Once the onions are soft, add
your spinach and allow to cook for ten minutes. Stir occasionally so the dish
does not start to burn. Make some space in the spinach to hold the eggs, a small
indent will be enough to make sure they poach rather than running all over the
skillet, and cook on a low-medium temperature.
Preference is a runny egg, the buttery-yolky flavor complements the spinach
nicely. Cover the skillet to cook the eggs a little faster. You can serve this
with a side of freshly baked rye bread, or my favorite, bagels toasted with
Zaatar and olive oil.
Video
Dated 08 January 2014
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