Shakshuka. 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 oil. Squeezed some fresh lemon on top along with chopped fresh herbs. Add sesame seeds, avocado or greek yogurt. Serve with toasted pita bread.
2 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
3 garlic cloves, minced
1 large onion, diced or thinly sliced
4 large tomatoes, diced
1 red pepper, diced
1 tbsp Harissa
1 tsp paprika
1 tsp chili-lime seasoning (or chili powder)
cracked black pepper to taste
salt to taste
can garnish with feta cheese crumbles, cilantro, parsley, sesame seeds, avocado, scallions
- In a medium sized skillet on medium-high heat add olive oil. Next add garlic, cumin seeds and coriander seeds to toast for about 30 seconds.
- Next add onion and allow to cook until onions slightly brown. Add red pepper, tomatoes, Harissa, 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 for 15 minutes.
- Create little circular molds in the thickened tomato mixture and crack the eggs into the molds. Still 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.
- Squeeze fresh lemon juice over top. Garnish with desired topping including feta cheese crumbles, cilantro, parsley, sesame seeds, avocado, and scallions. Serve with toasted pita bread and enjoy!
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