Where Shakshuka originates from depends on who you ask. People are proud of their local dishes, and that’s something hard to take away from them. So let’s say that Shakshuka travels between North Africa and the Middle-East, mostly predominant around Palestine, Israel, Egypt and Tunisia.
Want to eat something that is spicy, sweet, but also easy and quick? No matter where you are in the world, Gretel is here to take you on a journey with a hot, cheeky Shakshuka.
Time: 30 mn
Cost: £
Serves: 3
Difficulty: Easy
Equipment you will need:
- a knife
- a chopping board
- a large, and preferably deep, frying pan
Ingredients:
- 3 peppers (colors don’t matter)
- 4 juicy tomatoes
- 3 eggs
- 1 fresh chili – if possible
- 1 red onion
- 3 chunks of garlic
- 1 Tbsp cumin
- 1 Tbsp ground chili
- 2 tbsp honey
- Coriander
- salt and pepper
- A glug of olive oil
Method:
- Heat your pan on the stove on a high heat and add some olive oil.
- Chop up your peppers, onion and garlic – add them to the pan with a bit of boiling water.
- Lower the heat to a medium level and let the veggies cook for 20 minutes by stirring the mixture from time to time.
- Chop up the fresh chili and tomatoes into small chunks and add them to the pan. If your tomatoes aren’t juicy enough, add a bit of boiling water
- Add some cumin, ground chili and honey and stir it all together.
- Wait until your pan looks like a big thick tomato sauce with chunks of peppers.
- Make three little holes in the veggie mixture and break your eggs into those.
- Wait until your eggs are poached (this usually takes 5 to 10 minutes, depending on the size of your holes)
- Add the fresh coriander, salt and pepper.
- Enjoy!
Gretel’s tip: Put the dish in the middle of the table. Eat it with bread and no cutlery, it is a warm and friendly dish, you want to put your fingers into it!