by Stacey Kuhns
I always look forward to getting my cooking magazines. Yes, I know I can find any recipe online nowadays, but sometimes, I don't know what I am looking for until I see it.
This happened with a recipe for Shakshuka, a healthy vegetarian dish. I had never heard of it before, but when I saw the picture and read the recipe, I knew I had to make it.
I also knew that it was definitely from another country. Unfortunately, the magazine gave no background information on this dish. After some research, I discovered the dish is of Jewish Tunisian origin.
Shakshuka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. There are many variations of this recipe. As my boyfriend and I are not vegetarian, I also grilled chicken, but the Shakshuka was so filling, I could not eat any chicken. I had made it as a side dish, but it can definitely serve as a main dish. It is also a very visually appealing dish (in my opinion).
Here is the recipe (which makes 4 servings):
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced (I use the minced garlic in the jar)
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2-1 tsp chili powder (I used 1 tsp)
- 1/2 tsp salt
- 1 tsp Sriracha Asian hot sauce, optional
(I used this and it did not make it too spicy)
- 2 medium tomatoes, chopped
- 4 large eggs
- Chopped fresh cilantro
Pita bread, naan, or any other flatbread you can use for tearing and scooping (I used a tandoori bread as I find pita can be hard sometimes depending on the brand)
Note: I doubled this recipe, but just make what you will eat that night/day because I don't believe the eggs would be the same reheated.
1. In a large skillet, heat olive oil over medium heat. Add chopped onion and stir 4-6 minutes or until tender. Add the garlic and seasonings and the Sriracha (if using). Stir 30 seconds longer. Add chopped tomatoes and cook 3-5 minutes or until the mixture is thickened, stirring occasionally.
2. With the back of your spoon, make four wells in the mixture; break an egg into each well. (Note: my mixture was not as thick as described in the recipe so I just cracked the eggs over different parts of the mixture and it came out amazing). Cook covered, 4-6 minutes or until the egg whites are completely set and the yolks begin to thicken but are not hard.
3. Remove from heat, sprinkle with cilantro and serve with bread of your choice.
Additions: You can add artichoke hearts, red or yellow bell peppers, feta cheese, and anything else you desire. I will probably try the feta cheese next time.
The meal was so good, but must be served hot/warm. The egg yolks ran into the mixture, giving those bites a creamy texture. When I first saw the recipe, I thought it was just a lot of onion and tomato. Well, yes it is, but those two ingredients, melded with all the spices, was food that when you put the first bite into your mouth on a warm piece of flatbread, your taste buds thank you!
Enjoy! If you try this recipe, let me know how you like it.