Shakshouka: A North African dish that consists of vegetables sauteed in olive oil and a poached egg cracked on top.
My mother introduced this dish to me years ago! My parents lived in Libya in the 70s so my mother learned so many North African dishes from her friends and neighbors (lucky for me!).
Whenever my mother would make us this dish, she would retell the story on how the Libyans (or Tunisians) would whip this dish up if they had sudden guests to their homes. We on the other hand, don’t wait for unexpected guests, we just make it whenever we’re hungry and have nothing in mind! It is our savior!
Leaving the gym today, I had a sudden craving for it! And plus I bought a bag of bread made with dates from Al Raha bakery (الرحا) the other day so that would be the perfect accompaniment.
To make this dish you will need:
- Tomatoes, cut in thick slices
- Onions, cut in circles
- Green peppers, chopped in long strips
- Eggs (depending on the number of persons)
- Parsley leaves
- Olive oil
- Salt and pepper to taste
How to prepare it:
Heat olive oil in a wide pan. Add the onions and sautee for a few minutes. Add the green pepper and tomatoes. Stir occasionally until the onion and green pepper are soft. Season with salt and pepper.
Crack the eggs in the pan and cook until preferred doneness. Salt and pepper and garnish with parsley leaves.
This option is great for a quick dinner at home and you can have it straight from the pan!
Transfer the sauteed vegetables to a Pyrex or any oven proof dish, crack the eggs and put in an oven (190 degrees Celsius would be fine) for about 15 minutes or until you get the right doneness. Salt and pepper and garnish with parsley leaves.
This option is for when you have guests over and you want to serve this dish in something presentable.
And that’s it!
P.S. This was not made by me but prepared by my mother.