The first time I tasted Shakshuka it was prepared by an Israeli friend of mine. And I was hooked straight away!
He gave me za’atar herbs from Israel the next time I saw him, so now I can make it myself. Although the dish is thought to have Tunisian origin, it’s also a staple of Libyan, Algerian, Moroccan, Egyptian and Israeli cuisine.
My friend makes it for brunch, but if I’m not in the mood to cook a complicated dish, I sometimes make it for dinner.
My version is vegetarian, gluten free and dairy free. But you can add feta cheese right before serving or eat it with bread.
Ingredients for 2 servings:
* 4 eggs
* 1 red bell pepper
* 1 onion
* 2 garlic cloves
* 5 tomatoes
* 1 tbs za’atar herbs
* fresh parsley (or cilantro)
(Optional: feta cheese, bread)
Chop the onion, pepper, garlic and tomatoes. Heat oil in a frying pan and add the garlic and onion when heated. Stir for a minute and then add the red bell pepper. After another minute add the chopped tomatoes. Turn down the fire, cover the pan with a lid and let it simmer for about 15 minutes. Sprinkle with za’atar herbs and gently stir the mixture. Crack open the four eggs and simmer the shakshuka until the eggs are just set. Sprinkle with fresh parsley before serving.
Why limit Shakshuka to brunch? Try my sweet potato Shakshuka for dinner!
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