Shakshouka. Tunisian in origin it is a dish of eggs poached in a rich sauce of tomatoes, spiced with red chili pepper, cumin, and garlic. Another spice used in this recipe is called harissa. Harissa is a paste commonly used in North African cuisines that is a combination of different kinds of peppers, spices, and herbs along with some type of oil. I also used greek yogurt in this recipe as well to give it a kick. Squeezed some fresh lemon on top along with chopped parsley and sesame seeds to unify this beautiful dish. Serve with toasted whole wheat pita bread.
2 tbs harissa
1.5 tbs tomato paste
1 tbs olive oil
3-4 garlic cloves, crushed or minced
1 cup chopped roasted red peppers
1 tsp cumin
1 tsp paprika
4 cups canned crushed tomatoes, salt free
2 tbs plain greek yogurt
1 tbs chopped parsley to garnish
toasted sesame seeds to garnish
salt to taste
cracked black pepper to taste
- In a medium to large skillet on medium heat add olive oil. Next add garlic, harissa, tomato paste a pinch of salt and stir. Allow the garlic to slightly brown.
- Add the canned crushed tomatoes, greek yogurt, cumin, paprika, and roasted red peppers. Mix well. Next bring to a gentle boil and add salt and black pepper to taste. Taste for seasoning.
- Create little circular molds in the thick sauce and crack the eggs whole into the molds. Put on low heat and cover the skillet while carefully watching the eggs until the egg whites are cooked through and still leaving the yolks runny. Remove from the heat.
- Garnish with chopped parsley, toasted sesame seeds, a squeeze of lemon, serve with toasted whole wheat pita bread and enjoy!
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