Updated: Feb 27
Shakshouka is a North African vegetarian dish whereby eggs are poached in a delicious spicy tomato and red bell pepper sauce. Vegetables are sometimes added when this dish is prepared in other countries, and some places even add meat. Either way, add what vegetables you like or even add some ground lamb to make this your dish.
3 T olive oil
2 medium onions, peeled and finely chopped
4 cloves garlic, finely chopped
1 1/2 t ground cumin
1 t ground coriander
1 T paprika, preferably smoked
1 t fresh grated nutmeg
1 T harissa paste, more if you like heat
1 t salt
1 - 28 can tomatoes, preferably fire roasted
4 sweet peppers
1/2 cup chopped green olives (optional)
4 large eggs
To begin, roast whole red peppers, rubbing them with a little olive oil and roast over an open flame, high heat on a BBQ or under a broiler in oven turning often until skin is completely black.
Remove from heat and put peppers in a bowl, cover in plastic wrap and set aside for 20-30 minutes. This allows the peppers to cool and the steam helps the skin to come off more easily. (Alternatively use bottled roasted red peppers, rinsed very well.)
Remove all the black and blistered skin from the red peppers and be sure to remove the seeds and membranes from inside and discard. DO NOT wash the red peppers with water. Coarsely chop peppers, add to bowl with any accumulated juices and set aside.
Preheat oven to 375 degrees.
Heat oil in a cast iron pan over medium-high heat. Sauté onions till soft, about 5 - 6 minutes. Now add garlic and sauté for another minute or so. Add dry spices, harissa paste and salt. Stir to cook the spices for a minute or so. Add chopped canned tomatoes, roasted peppers along with any accumulated juices in the bowl and olives if using.
Bring back to a simmer. Make 4 indentations in your pan and crack an egg into each indentation.
Bake 8 - 10 minutes till eggs are done to your liking.
Serve and enjoy.
Note: if you prefer you could turn this vegetarian dish into a meat dish by adding a pound of ground lamb or a pound of merguez sausages. Sauté to brown the lamb or sausages for 7 - 8 minutes before adding your onions. Then continue on with the recipe.