Poached eggs in spicy tomato sauce
Explore the widespread popularity of Shakshouka, the delicious Tunisian breakfast enjoyed internationally for its irresistible flavors. It has become a beloved staple known for its unique blend of ingredients and spices. In this article, we explore its origins, regional variations, and cultural significance, offering a glimpse into its rich culinary heritage.
Originating in Tunisia, Shakshouka is a traditional breakfast dish that has been cherished by locals for generations. Derived from the Arabic word “shakshouka,” meaning “a mixture,” its name perfectly captures the essence of this flavorful creation. This hearty and nourishing dish has gained popularity for its ability to energize and satiate, making it a perfect way to start the day. Discover the rich cultural heritage and regional variations of Shakshouka as we delve deeper into its origins and culinary significance.
Shakshouka’s popularity transcended Tunisia, captivating taste buds across North African and Middle Eastern countries. Each region added its own twist to the recipe, resulting in delightful variations. In Egypt, a similar dish called “Ful Medames” features fava beans and an array of spices. Meanwhile, in Israel, Shakshouka has become an iconic breakfast delight, showcasing vibrant bell peppers and accompanied by crusty bread. These adaptations showcase the recipe’s versatility, as regional ingredients and flavors seamlessly blend to create unique renditions of this culinary masterpiece.
Beyond its traditional role, Tunisian breakfast Shakshouka has found its way into other meal occasions. It serves as a satisfying brunch option, a quick and easy dinner, or even a crowd-pleasing dish for entertaining guests. Its versatility extends to dietary preferences, as vegetarians and vegans can enjoy versions that omit eggs and include an abundance of flavorful vegetables.
With its vibrant colors, aromatic spices, and the ability to customize to personal taste, this dish has become an international sensation.
SHAKSHOUKA – eggs in tomato sauce ( Tunisian breakfast)
- 3-4 eggs
- 400 g chopped tomato
- 1 red bell pepper
- 1 onion
- 3-4 cloves of garlic
- 1 Tbsp tomato puree
- 2-3 tbsp parsley
- 1 Tbsp brown sugar
- a few Tbsp olive oil
- 1 Tbsp Harissa
- 1 Tbsp paprika
- 2 Tsp turmeric
- 1 1/2 Tsp cumin
- 1 Tsp cinnamon
- 1/2 tsp black pepper
- salt to taste
- Finely chop the onion and pepper. In a large pan, heat olive oil and add the onion. Fry for about 6-7 minutes until the onion becomes soft and golden. Add the pepper and continue frying for another 5-6 minutes on medium heat, stirring occasionally, until the pepper softens completely. In the last minute, add the garlic.
- Now, add the chopped tomato, tomato puree, sugar, salt, black pepper, harissa, and spices to the pan. Stir in half of the chopped parsley. Mix well and cook for another 5-7 minutes until the flavors meld together. If you prefer a spicier taste, you can add some Cayenne pepper or chili.
- Once the liquid has reduced to half, carefully add the eggs one by one, ensuring they sit on the sauce without touching the bottom of the pan. Cover the pan and cook for about 5 minutes on medium heat. It is important to cook the eggs just enough so that the whites are soft and the yolks remain runny.
- Shakshouka is best enjoyed on its own or served over toasted bread of your choice. Sprinkle the remaining chopped parsley on top before serving.
If divided into three equal portions, each portion would contain approximately 225-252 calories.
Please note that these calorie values are approximate and may vary based on the specific ingredients and serving sizes used.
The calculation assumes an allocation of one egg per person, but keep in mind that some individuals may opt for a larger serving with three eggs per person. Additionally, remember to consider any additional ingredients or accompaniments, such as bread, when determining the overall calorie intake.