one skillet meal of eggs poached in a rich tomato sauce spiced with robust harissa paste
Tunisian in origin, Shakshuka, is a dish of eggs poached in a rich sauce of tomatoes, spiced with robust spices like red chili pepper, cumin, garlic and a paste called harissa. Harissa is commonly used in North African cuisines and is a combination of different kinds of peppers, spices, and herbs in oil. Squeeze some fresh lemon juice and add a few bright herbs to garnish this one-skillet meal. Add ripe avocado, feta crumbles, sesame seeds and get creative! Serve with toasted pita bread and enjoy!
2 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
3 garlic cloves, minced
1 large onion, diced or thinly sliced
1 red pepper, diced
4 large tomatoes, diced
1 tbsp Harissa
1 tbsp tomato paste
1/2 tsp paprika
1/4 tsp cumin powder
1 tsp chili powder (or chili-lime seasoning)
cracked black pepper to taste
salt to taste
can garnish with feta cheese crumbles, cilantro, parsley, dill, sesame seeds, avocado, scallions
- In a medium sized skillet (use cast-iron if possible) on medium-high heat add olive oil. Next add garlic, cumin seeds and coriander seeds to toast for about 30 seconds.
- Next add garlic and onion and allow to cook until onions slightly brown. Add red pepper and tomatoes. mix well. Add Harissa, tomato paste paprika, and chili-lime seasoning. Mix together well. Add salt and pepper to taste. Put on medium-low heat and allow tomato mixture to simmer until liquid has reduced.
- Create little circular molds in the thickened tomato mixture and crack the eggs into the molds. Cover the skillet while carefully watching the eggs until the egg whites are cooked through, leaving the yolks runny if desired. Remove from the heat.
- Squeeze fresh lemon juice over top. Garnish with desired topping including feta cheese crumbles, cilantro, parsley, sesame seeds, avocado, scallions etc. Serve with toasted pita bread and enjoy!
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