Eggs poached in a spicy tomato and pepper sauce, served in the pan with bread for mopping.
History
Shakshuka came from Tunisia and North Africa (the name suggests 'mixture'). Jewish immigrants from the Maghreb made it a staple in Israel.
Ingredients
- Eggs
- Tomatoes
- Red pepper
- Onion
- Garlic
- Cumin
- Paprika
- Chilli
- Olive oil
How it's made
- Fry onion and pepper in olive oil
- Add garlic and spices
- Add tomatoes and simmer into a thick sauce
- Make wells and crack in the eggs
- Cover and cook until the whites set
- Serve with bread
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Famous brands & makers
- Dr. Shakshuka (Jaffa restaurant)
Ratings & notes
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