Recipe: Unleash the Flavors of Libyan Shakshouka

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Shakshouka is a simple breakfast dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. It originated in Tunisia and spread throughout North Africa and the Middle East. 

Shakshouka, Arabic for “a mixture,” traditionally consists of poached eggs on top of a base of tomatoes, onions, and spices.

Today, you can find many variations of Shakshouka, with most people adding variations of vegetables. You can modify it to your preferences by including feta or goat cheese. The options are endless, which is what makes this dish such a national favourite in many countries.

You can serve Shakshouka for breakfast, brunch, lunch, or even dinner, although most people like to eat it for breakfast.

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How to Prepare Shakshouka

Recipe: Unleash the Flavors of Libyan Shakshouka
Ingredients for Shakshouka. Image source: Freepik licensed under CC BY-SA 2.0

Ingredients

  • Coriander
  • Mint (Optional)
  • 1 tbsp Cumin
  • 2 tbsp Paprika
  • Six fresh tomatoes
  • 6 Large fresh Eggs
  • 2 tbsp virgin olive oil
  • One large onion, diced
  • Two minced garlic cloves 
  • 1 to 2 green bell peppers, diced
  • A pinch of red pepper flakes or cayenne pepper.
  • A handful of fresh chopped parsley (Optional) 

Instructions

  1. Pour extra virgin olive oil into a nonstick pan and put it to boil
  2. Add  the chopped onions
  3. Saute the onions for 2 minutes
  4. Add the bell peppers and garlic 
  5. Season with kosher salt, coriander, paprika, cumin, and crushed pepper flakes. 
  6. Add fresh diced tomatoes after stirring the vegetables for at least 5 minutes.
  7. After bringing the tomatoes to a boil, cover them and simmer them for about 15 minutes. Then, remove the cover and simmer the sauce for 5 minutes or until it thickens.
  8. When the sauce is ready, use the back of a spatula to make some holes. Crack your eggs, then place each one inside the corresponding hole you made. 
  9. Cover the skillet and allow the eggs to simmer in the sauce over low heat until the egg whites have settled.
  10. Add the mint( optional)
  11. Once the eggs are ready, garnish with parsley and serve hot!

What Can I Serve with Shakshouka?

Recipe: Unleash the Flavors of Libyan Shakshouka
You can serve Shakshouka with bread. Image source: Freepik licensed under CC BY-SA 2.0

There is no right or wrong way to serve this tasty dish, but in my opinion, bread such as a crusty loaf is essential.

You can serve Shakshouka with other dishes. Here are a few ideas:

  • Add an assortment of warm breads of your choice for breakfast or brunch.
  • Include a side salad like the chickpea salad from the Mediterranean or a white bean salad in addition to the bread for lunch.

Tips for Preparing Shakshouka 

If you’re not dairy-free, crumbled feta or goat cheese on top is a delicious addition. Traditionally, it’s also served with pita, but you can serve it with slices of avocado.

Because tomatoes are acidic, they may erode the seasoning and dull the finish on your cast iron pan. Additionally, the food may have a faint metallic taste. So it’s best to cook Shakshouka in a stainless steel pan, like this beauty on Amazon.

People Also Read: Recipe: Explore the Traditional Delele of Zambia

Video Credit: @buzzfeedtasty, Tasty.

Tasty is the world’s largest food network. The YouTube channel is home to your favorite recipe videos and food shows featuring the potato heads you know and love and all the new fun faces you’ll learn from.

spotcovery-Shakshouka-garnished-with-parsley

Libyan Shakshouka

Lybia
Recipe: Unleash the Flavors of Libyan ShakshoukaSedi Djentuh
Shakshouka is a simple breakfast dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. It originated in Tunisia and spread throughout North Africa and the Middle East.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Side Dish
Cuisine African, North African
Servings 4
Calories 146 kcal

Equipment

Nonstick pan

Ingredients
  

  • Coriander
  • Mint Optional
  • 1 tbsp Cumin
  • 2 tbsp Paprika
  • 6 fresh tomatoes
  • 6 Large fresh Eggs
  • 2 tbsp virgin olive oil
  • 1 large onion diced
  • 2 minced garlic cloves
  • 1 to 2 green bell peppers diced
  • A pinch of red pepper flakes or cayenne pepper.
  • A handful of fresh chopped parsley Optional

Instructions
 

  • Pour extra virgin olive oil into a nonstick pan and put it to boil
  • Add the chopped onions
  • Saute the onions for 2 minutes
  • Add the bell peppers and garlic
  • Season with kosher salt, coriander, paprika, cumin, and crushed pepper flakes.
  • Add fresh diced tomatoes after stirring the vegetables for at least 5 minutes.
  • After bringing the tomatoes to a boil, cover them and simmer them for about 15 minutes. Then, remove the cover and simmer the sauce for 5 minutes or until it thickens.
  • When the sauce is ready, use the back of a spatula to make some holes. Crack your eggs, then place each one inside the corresponding hole you made.
  • Cover the skillet and allow the eggs to simmer in the sauce over low heat until the egg whites have settled.
  • Add the mint( optional)
  • Once the eggs are ready, garnish with parsley and serve hot!

Video

Nutrition

Calories: 146kcalCarbohydrates: 10gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.2gTrans Fat: 1gCholesterol: 164mgSodium: 256mgPotassium: 409mgFiber: 2gSugar: 5gVitamin A: 1371IUVitamin C: 40mgCalcium: 80mgIron: 3mg
Keyword Egg Stew, Gravy, Shakshouka
South Sudanese Shorba Samak
Shorba Samak, also known as fish Soup, is a traditional Middle Eastern and Northeast African dish with fish as the main ingredient. In Arabic cooking, the word “shorba” describes a particular kind of soup or broth.
Check out this recipe
spotcovery-Fish-soup

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Sedi Djentuh
Sedi Djentuh
Hey, Sedi here, a content writer. She's fascinated by the interplay between people, lifestyle, relationships, tech and communication dedicated to empowering and spreading positive messages about humanity. She's an avid reader and a student of personal weekly workouts. When she's not writing, Sedi is busy advocating for plastic-free earth with her local NGO.

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