An egg breakfast with a tomato base, very famous in the Middle East and North African regions…
I was a bit worried when I chose my first post for the theme “Travel through Africa” for the Blogging Marathon #136, the main reason being the confusion on the origin of this dish called Shakshooka. I am sure this dish needs no introduction – a thick tomato sauce nestling a few light boiled eggs in between, just enough to be scooped up by thick bread slices or flatbreads like khubz. I then came across Wikipedia which mentions some African countries like Algeria and Tunisia being among the countries where it originated from. That made me feel relieved. 😀 In fact, this is a breakfast or a brunch dish that is equally popular in the Maghreb region of the Middle East as much as it is popular in some of the North African countries. So I am doing this with a relaxed mind… Hehe…
I don’t know why, but even though Shakshooka as a recipe feels very easy to make, I have been deluded from making a good one back home. I have tried various combinations and somehow it never tasted good to me, as much as I really like having them when I eat from outside. The dish is to be dominated by the tomato and not with overpowering spices. Moreover, somehow I don’t like capsicum in this dish. Finally, Alhamdulillah, I got the perfect combination that worked for me – just enough sauce, just enough spice, with no extra bites… It actually felt like Baid Tamat for me, but without the scrambling part. I used strained tomato in packet because it gives a different taste and cooks faster than freshly pureed tomatoes, but give some time to cook it down if using the latter. I suggest not to miss adding some sugar to balance out the tartness of the tomato. Trust me, it just makes it better… Off to the recipe…
Shakshouka | Easy Shakshooka
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 small onion minced
- 1/4 tsp paprika powder
- 1/4 tsp cumin powder
- 200 gm strained tomato I used Pomi
- Salt and pepper to taste
- A pinch of sugar
- 3-4 eggs
- Dried parsley for sprinkling
- Heat oil in a saucepan. Fry the garlic briefly.
- Saute the onion till just wilted. Add in the spice powders and saute till raw smell is gone.
- Add the tomato paste along with salt, pepper and sugar, and cook till the sauce is cooked, around 5-7 minutes.
- Now break in the eggs at different points in the sauce. Sprinkle some more pepper and allow it to cook till done.
- Sprinkle dried parsley on top. Serve hot with bread of choice.