Shakshouka or Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. A staple dish that can be found in both North African Cuisine, as well as Middle Eastern Cuisine.
When I had months ago, seen a video clip of this dish on a popular social media platform, it had my memory doing a bit of a workout, reason being?, well that little ‘memory jog’ had me recalling growing up watching my Mum make this very same dish, in her own style. Many South Africans, would know this simple, popular dish, as ‘Egg Chutney’ , Not being a lover of dishes with a tomato base, I kept putting off making this dish. Well the time finally came by this weekend, when while my In-Laws were holidaying with us in Bahrain, My Mum-in-Law and I were chatting about the ‘old day dishes’. When she made mention of how she enjoyed when my father in law made this dish (‘Egg Chutney’), way back in the days, it was with excitement, I had told her how I came across this video that made a dish so similar to ‘Egg Chutney’ and how I couldn’t wait to try it out so my family could give my their feedback.
VERDICT >>> It goes without saying that this Shakshouka Dish was a major HIT??. It is a simple and easy dish to prepare, an all-in-one pan kind of dish, that is perfect for Breakfast, Lunch or Dinner.
Find below my version of this Old Favourite, And as always I look forward to all your feedback.
Happy ‘Shakshouka’ Making lovelies
? Marriam ?
Shakshouka (Egg Chutney with a Difference)
Author : Foodeva Marsay (@foodeva_marsay)
1 Large red onion – chopped
1 Cup of Red and/or Orange Capsicum Peppers – Chopped
1/2 teaspoon Garlic Paste (or finely chopped)
2 Cups Tomatoes, De-seeded and chopped
1 teaspoon Paprika
A good Pinch of Turmeric Powder
A Good pinch of Sugar
1/2 teaspoon Dried Origanum
1 teaspoon Cumin Powder
1 and 1/2 Tablespoon Tomato Paste
Salt and Pepper to taste
3 Tablespoon shredded Mozzarella Cheese
Fresh parsley chopped for garnishing.
? Heat 3 Tablespoon Oil in a large enough Pan
? Add in the chopped onions, and sauté until lightly browned
? Add in the Chopped Capsicums, together with the Garlic Paste, and sauté for a further 2-3 minutes.
? Lower the Stove heat, and add the Tomatoes, together with all the spices mentioned above.
? Add a dash of water to assist in the tomato sauce making, and when most of the liquid has evaporated, add in the Tomato Paste and mix through well.
? Do Not Dry out the Sauce Base.
? Season light with salt, stir, then gently tip in whole eggs, around the pan.
? Season the eggs with salt and pepper
? Sprinkle around with dish the shredded mozzarella, cover and allow to simmer until eggs are done to your liking. To prevent too much moisture falling back into dish, remove the lid cover and allow to simmer on low.
? Do Not dry out the tomato sauce base too much. Place on Sliced Jalapeño or Green Chillies if you enjoy a spicier dish.
? Sprinkle on the chopped Parsley and serve the dish immediately with warm toasts or crusty breads to mop up the tomato sauce from the dish.
* NOTES BY FOODEVA MARSAY *
~ You may use more/less spice to suit you family needs.
~ Spray on some Non-Stick cooking spray, before adding the oil, helps the eggs not stick to the bottom of pan.
~ This dish can be served individually as well, make the sauce and transfer a serving into smaller,single serving oven proof dishes, and bake until eggs are done to your liking.
~ Green Peppers may also be used, I preferred the red/orange as I wanted it to blend into the tomato sauce.
~ try adding into the dish baked beans, or fried potatoes, together with the eggs.
~ the dish works well as a light Lunch or Dinner served with a salad.
Cumin Powder = Jeera Powder
Capsicum = Bell Peppers
* KINDLY SHARE MY RECIPE AS POSTED HERE OR WITH A LINK BACK, SHUKRAN/THANK YOU ? *