What in the world is Shakshuka, and how do you make it?
What about a shakshuka for dinner tonight? This Tunisian/Moroccan tomato ‘n’ egg combo is a incredibly easy to make, satisfying and just a little different.
Ingredients
for 2
1 big/medium onion
2 cloves of garlic
3 tomatoes or can of chopped tomatoes
4 eggs
some yellow cheese (not necessary but great)
some salt and pepper
Bread/pitta (for ‘mopping’)
1. Cut the onion and fry in olive oil with halved garlic cloves.
2. Add the tomatoes the salt and pepper and simmer (about 5-7 min).
3. Once it’s all bubbling away, break 4 eggs into the mixture – if it’s hot enough, they should poach in the sauce.
4. When the eggs are cooked, you can add the crumbled cheese on top, waiting until it melts
5. Locate and throw out the garlic.
There’s something really satisfying about eating shakshuka by dipping bread into the mixture. I’ll call it ‘mopping’ for now (until I think of a slightly less gross term…)
You can add mushrooms, olives or peppers, hey – let your imagination run wild!
(1 votes, average: 3.00 out of 5)
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If you thought “I’ve never heard of shakshuka, sounds a little odd to me”, just check out what they’re serving down at the Phantom’s MuchenTuchen:
‘America is Satan’ is a great strapline for a fast food joint, beats ‘I’m lovin’ it‘ hands down, eh?
This is a clip from ‘You don’t mess with the Zohan‘, almost definitely not as racist as it looks. Honest…
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(4.67 out of 5)
My sister-in-law made shakshuka for dinner last night, with roasted peppers on the side – absolutely delicious.
I know it says “london” at the top of this page, but I’ve done a good deal of research and can reveal that the best shakshuka in the centre of Tel Aviv is at Sus Etz on Shenkin. And while you’re in the neighbourhood, you should also check out Jachnun Shel Ima on Allenby – fantastic jachnun and malawach.
Nice one pal. International tips more than welcome… Don’t let that ‘London’ tag fool you… And what are jachnun and malawach? Some more obscure foods to recipe in future, no doubt…Cheers!
Loved the Shakshuka! I chopped the onion very small and sliced garlic very thin and left it in the sauce. But I love garlic! I also added a little vegetable stock to the sauce and some mushroom soy sauce. I covered the pan to allow the eggs to steam and poach at the same time.
Very excellent lunch! Thank you.