Shakshouka (Arabic: شكشوكة; Hebrew: שקשוקה)
My mom used to make this dish for us when we were kids but she would scramble the eggs and then mix them with the tomatoes and peppers instead of opening them and leaving them poached.
I make several types of Shakshouka and this is one my versions with chopped onions (sauteed), roasted peppers and tomatoes.But first, here’s a quick overview on Shakshouka and then – my version of it with roasted bell-peppers
A dish of eggs poached in a sauce of tomatoes, chili peppers, onions, sometimes spiced with cumin.Shakshouka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce.
It is also popular in Israel, where it was introduced by Tunisian Jews. In Libya, Shakshouka is a traditional breakfast meal.
In Israel, the dish has been said to challenge hummus and falafel as a national favourite, especially in the winter.
According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with s-hoog, a hot green paste.
Shakshouka is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros.
And now – My Roasted Bell Peppers and Tomatoes Shakshouka
6 Tbsp olive or other vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 red or a combination of red-orange-yellow bell pepper 800 grams (28 oz) canned whole peeled plum tomatoes with juice or the same amount of fresh, peeled tomatoes (preferably plum)
a pinch of cumin, to taste
jalapeno/chili pepper, finely chopped (I use only 1/2)
Fetta or Salty Bulgarit/Bulgarian cheese, cut into cubes (optional)
salt and black pepper to taste
Roast the peppers on open fire or the oven’s grill and then peel the skin, throw away the seeds and cut into big chunks.
Heat the oil in a deep skillet over medium heat. Stir in the chopped onion, garlic and bell peppers. Cover and cook on low heat for about 10 minutes.
Add the canned tomatoes and jalapenos; stir and break up the tomatoes. Simmer for about 25 minutes.
Season with salt, pepper and cumin.
Crack an egg into a small bowl, Make a small hole in the sauce and then gently slip the egg into it. Repeat with the remaining eggs. Cover the pan and cook the eggs until the whites are firm and the yolks have thickened but are not hard (unless you like them well done, like me, so in this case cook a bit longer)
Sprinkle chopped parsley and Fetta cubes.
Serve with fresh bread and dip it into the sauce (-:
The tomato base can be made ahead of time and then you can reheat the mixture and add the eggs.