Tunisian eggs in tomato sauce (pronounced Shakshouka)
This is an easy yet robust North African dish generally served as breakfast or a brunch dish but perfect for a light supper. Tunisian Jews brought Chachouka from North Africa to the Middle East where it is also popular, particularly in Israel.
Ingredients
- 2 Tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 4 tomatoes, diced (or 2-14 oz cans, lightly drained)
- 2 – 3 tsp Rose Harissa Spice Blend
- 1 tsp Ras el Hanout Spice Blend
- ¾ tsp salt
- 4 eggs
Instructions
- In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for 3-5 minutes.
- Add the tomatoes, salt, and spices. Mix well and bring to a simmer. Reduce the heat to medium low, continue to simmer uncovered for 10-15 minutes until the mixture has thickened. At this point adjust salt and spices to taste.
- Using the back of a spoon, make four craters in the mixture. Crack one egg into each of the craters.
- Cover the skillet and simmer for 5-7 minutes, until the eggs set.
- Serve immediately with crusty bread or pita to soak up the juices.
A dish to be shared with love!
Visit us at The Spice House for your spices, herbs and blends or check our web site: www.spiceandeasycyprus.com for more recipes and info or Find Us on Facebook (Spice and Easy Cyprus) or Telephone: 99104622
