Start Your day with the exciting Arabic breakfast Shakshuka,
also spelled as Shakshouka.
Shakshuka is originated from Tunisa in North Africa
and has been introduced by Tunisian Jews to Israel,
where it´s nowadays one of the most beloved breakfast dishes.
There are different ways to serve a mouthwatering Shakshouka,
with scrambled-in eggs, topped with fried eggs
or our most-liked version with poached eggs.
© The Foodist
Image: Shakshuka, Shakshouka, Arabic Breakfast
Photographer: Kitisak “Nat” Jaidee
(about 4 servings):
1 shallot or small onion (diced)
3-4 cloves garlic (chopped)
100 ml vegetable or chicken broth
1 can tomatoes or 5-6 fresh tomatoes (peeled and diced)
(see: How to peel a tomato)
1 red bell pepper (diced)
1 yellow or green bell pepper (diced)
1 coriander root
1/2 – 1 teaspoon cumin seeds (roasted and grinded)
1-2 tablespoons harissa
a pinch of sugar
fresh ground black pepper
Italian parsley or coriander (cilantro) leaves (chopped)
4 poached eggs
Sautée onions and garlic in olive oil, deglaze with broth and reduce, until nearly dry. Add tomatoes, bell peppers, cumin, coriander root and harissa and let it simmer for about 30 minutes. Add pepper, salt and sugar to taste and stir in parsley or coriander leaves Serve the Shakshuka, topped with an poached egg (or 2) and pita bread or french baguette bread.