A fabulous and easy way to cook eggs for the family. This wonderful dish has its origin somewhere in Tunisia. All though quite popular in Morocco, Libya and Algeria as well.
It literally translates into “A mixture” and that’s pretty much what this dish is. A hearty mix of poached eggs over a sauce made from tomatoes, onions, cumin and chili flakes.
Last weekend my husband cooked us a Shakshouka for brunch. I loved his addition of crumbled feta and freshly chopped coriander to this. The main ingredient being eggs so yes most often served at breakfast…but hey it’s such a wholesome dish you could even make it up for lunch or dinner. We ate this with some warm pita.
Go ahead and give this one a try.
1 tablespoon Olive oil
1 medium onion (diced)
5-6 medium tomatoes (chopped roughly)
1 clove garlic minced
1 tsp. paprika
1 tsp. chili flakes
1/2 tsp. pepper
salt to taste
pinch of sugar
1/2 cup crumbled feta cheese
fresh chopped coriander
Heat the oil and sauté the onions till pink in color
Next add the garlic and fry for another minute
Now add the chopped tomatoes and cook till softened.
Add all the spices, salt, pepper and sugar.
Simmer. Crack the eggs over the tomato mixture.
Best to add the eggs around the rim of the pan. With a bit of space between each egg.
Cover and simmer for 10-15 minutes.
Keep checking so it does not burn.
Garnish with fresh coriander and crumbled feta.
Serve with pita bread…