North African shakshuka
Middle Eats · ♥ 9.3K likes · 322.1K views · 7 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 300–400 g plum tomatoes
- 1 whole red pepper
Chop the tomatoes into small cubes. Cut the red pepper to the same size and prepare the green chilli.
- 1 whole green chilli
- 1 tbsp olive oil
Heat the olive oil in a pan. Add the onion, cut to the same small dice.
Sweat the onion on medium heat for 5 minutes until translucent.
- 100 g onion
- lamb or merguez sausages
Variation: for a meaty version, add lamb or merguez sausages to the onion and sear them briefly.
When the onion softens and starts to brown, add the chopped tomatoes with any liquid, then the red pepper and green chilli.
- 1 tsp harissa
- 1½ tbsp tomato paste
- 60 ml water
- 3 cloves minced cloves of garlic
Stir the harissa and tomato paste into the water to liquidise them, then add to the pan with the minced garlic.
- ½ tsp caraway
- ½ tsp cumin
- 1 tsp ground coriander
- ½ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp salt
Season with the caraway, cumin, coriander, black pepper, paprika and salt and mix into the sauce.
- ½ cup water
Cook a few minutes, flatten the sauce, pour over enough water to barely cover and simmer on medium low for 15 to 20 minutes.
- 4 whole eggs
Make four wells in the sauce with a spoon, crack an egg into each, then spread the sauce to widen each well.
Cover the pan and steam until the whites are almost cooked through; the residual heat finishes them.
- 1 can can of cooked fava beans
- boiled potato
Variation, Egyptian and Tunisian: make the same base leaving out the caraway, add a can of cooked fava beans at the same time as the spices and cook for the same 20 minutes.
Fava bean shakshuka
Variation: transfer the bean shakshuka to a baking dish or ramekin, add an egg or leave it eggless, and cook under the broiler until the top browns.