Shakshuka
(Spicy Tomato Stew with Eggs)
Updated April 22, 2020 Cookbook
Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent
Published by Page Street Publishing Co.
It makes me so happy whenever I see an African recipe break into the mainstream. Our food can often be left out, so to see other cultures celebrate and enjoy it brings a smile to my face. Shakshuka is very popular right now, and you can find so many variations and toppings for it. I wanted to take it back to tradition. No frills, no extras. Just the basics. It’s spicy, thanks to the chiles and a good amount of smoked paprika, and the tomatoes bring a nice amount of acidity and sweetness.
Ingredients
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 small habanero chile, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 tablespoon (12 g) smoked paprika
- 1 tablespoon (8 g) ground cumin
- 1 (28-oz [784-g]) can whole peeled tomatoes
- Salt and black pepper, as needed
- 1 large bunch fresh cilantro, roughly chopped, divided
- tablespoon (10 g) fresh parsley, roughly chopped, divided
- 6 large eggs
- Bread, for serving
Instructions
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Heat the oil in a large cast-iron skillet over high heat. Add the onion, bell pepper and habanero to the skillet and sauté for 10 minutes. Stir constantly to avoid burning the onion and bell pepper.
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Add the garlic, smoked paprika and cumin and cook for 30 seconds, stirring constantly.
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Add the tomatoes with their juices, breaking them into smaller pieces with a wooden spoon.
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Reduce the heat to medium-low and simmer for 10 minutes. Season with the salt and black pepper and stir in half of the cilantro and 1½ tablespoons (5 g) of the parsley.
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Using a wooden spoon, make a well near the edge of the skillet and break an egg directly into it. Using the spoon, cover the whites with a little sauce to hold them in place. Repeat this process with the remaining eggs.
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Season the eggs with some salt, cover the skillet, reduce the heat to low and cook for 8 minutes. The egg whites should be set but the yolks still runny.
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Sprinkle the remaining half of the cilantro and the remaining 1½ tablespoons (5 g) of parsley over the top. Serve with bread.
Reprinted with permission from Flavors of Africa by Evi Aki, Page Street Publishing Co. 2017. Photo credit: Jakob Layman
