Tunisian Shakshuka With Shrimp By Cooking-NyTimes

Tunisian Shakshuka With Shrimp By Cooking-NyTimes

The Arabic word shakshuka loosely translates to “all mixed up” in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. 

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Tunisian Shakshuka With Shrimp By Cooking-NyTimes
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.

 2 tbsp olive oil
 3 garlic cloves, minced (about 3 teaspoons)
 ½ lb medium shrimp, peeled and deveined
 1 medium yellow onion, diced
 2 large beefsteak tomatoes, diced
 1 green bell pepper, stemmed, seeded and diced
 ½ tsp harissa paste
 ½ tsp ras el hanout
 ½ cup warm water
 4 large eggs
 Toasted baguette, for serving
 Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
 black pepper

Ingredients

 2 tbsp olive oil
 3 garlic cloves, minced (about 3 teaspoons)
 ½ lb medium shrimp, peeled and deveined
 1 medium yellow onion, diced
 2 large beefsteak tomatoes, diced
 1 green bell pepper, stemmed, seeded and diced
 ½ tsp harissa paste
 ½ tsp ras el hanout
 ½ cup warm water
 4 large eggs
 Toasted baguette, for serving
 Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
 black pepper
Tunisian Shakshuka With Shrimp By Cooking-NyTimes

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