Nicole and I made shakshouka for the first time about a year ago and we were truly amazed at the wonderful rich flavors we experienced. On top of that, it was super easy to make. Shakshouka originated from Tunisia and from there it grew in popularity and spread. It is considered a staple in Libya, Algeria, Morocco, Egypt, Israel and now our kitchen.
From what I’ve read, the name shakshouka in Arabic, roughly translates into “mixture”, which is what this dish really is. More or less, this dish consists of eggs poached in a cumin spiced tomato sauce with onions and chili. It is considered to be a breakfast dish but seriously, you can have it whenever. Lunch, dinner, linner, snacks, it’s good eats for whenever you’re in the mood for tomato sauce and eggs. Oh and bread. Which bread to use to mop up the sauce might be the hardest decision to make. I personally like a good sour dough, Nicole likes those whole wheat breads with grains and nuts, which isn’t a bad choice either.
I should probably mention all the equipment you’ll need: a cast iron skillet with high walls, preferably one that has been seasoned for 100 years and some sort of lid/cover. That’s it. 1 pot meals equal less clean up for all the cooks on the go. This recipe is great and I hope you enjoy it as much as we did.
You can use any leftovers here, for example we had half an avocado and some radishes laying around. Use them up in some way just as long as it makes sense. Like if you happen to have from leftover lentils, add them to the tomato sauce base. Got some eggplants? Sear them before adding the tomatoes. Cheese would probably be good here too. See there is just so much you can do with this dish. Enjoy your creations and don’t forget the bread!