Shakshuka- North African Skillet Eggs by Feasting at Home
There are versions of shakshuka all across North Africa- Morocco, Tunisia, Algeria and Egypt. Isreal has a version too brought there by Tunisian Jews. Each version is slightly different utilizing different spices and herbs- but in general, it is a tomato-based stew topped with eggs and baked.
Shakshuka is best served with crusty bread to mop up all the flavorful juices. There are many variations of shakshuka, depending on the region, and I took a few liberties here with this one, adding bell pepper, goat cheese, and fresh herbs.
1 red onion, diced
1 large red bell pepper, thinly sliced or diced
1 large yellow bell pepper, sliced or diced
4 garlic cloves, rough chopped
¾ tsp salt, more to taste
cracked pepper to taste
3 medium tomatoes diced small with juices ( or one 14-ounce can diced tomatoes with juices)
⅓ cup water or white wine
2 tbsp fresh basil ribbons, chopped cilantro or Italian parsley
4 –6 Extra large organic eggs
CategoryBreakfast, BakingCuisineNorth African Recipes, Moroccan Recipes, Tunisian RecipeCooking MethodMain Course
Ingredients
1 red onion, diced
1 large red bell pepper, thinly sliced or diced
1 large yellow bell pepper, sliced or diced
4 garlic cloves, rough chopped
¾ tsp salt, more to taste
cracked pepper to taste
3 medium tomatoes diced small with juices ( or one 14-ounce can diced tomatoes with juices)
⅓ cup water or white wine
2 tbsp fresh basil ribbons, chopped cilantro or Italian parsley
4 –6 Extra large organic eggs
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