Shakshuka

Shakshuka

By
From
Cairo Kitchen
Serves
3
Photographer
Jonathan Gregson

Shakshuka is a staple of Egyptian, Tunisian, Libyan, Algerian, Moroccan and Turkish cuisines and is often cooked in a cast iron pan. It is believed that the dish was invented by the Ottomans and spread throughout the region. The dish is comprised of sautéed vegetables with eggs cracked over the top, while some versions include fuul and even taameya dough in the recipe.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, chopped
1 fresh hot chilli, seeded and finely chopped
1 medium red or green pepper, chopped
4 tomatoes
1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground allspice
6 eggs, at room temperature
1 tablespoon fresh parsley, chopped, to serve
salt
freshly ground black pepper

Method

  1. In a deep frying pan, heat the oil over a medium heat. Sauté the onion, garlic, chilli and pepper together for about 5 minutes until softened, but not browned.
  2. Chop the tomatoes, then add them to the frying pan and reduce the heat to a simmer for 5 to 10 minutes or until the tomatoes soften, adding a little water if necessary to make a thick sauce. Add the cumin, paprika and allspice and stir.
  3. Crack the eggs evenly over the tomato and pepper and continue cooking for about 6 to 8 minutes until the whites are set.
  4. Season to taste with the salt and pepper and serve hot, scattered with the chopped parsley.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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