Shakshuka | שקשוקה

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Yes, I know that I am posting, yet another Shakshuka which you probably have seen for the thousandth time. And you must be wondering why is the title in Hebrew and not Arabic. Now that I got your attention, please hear me out:

Shakshuka or Shakshouka first originated in Ottoman North Africa in the mid-16th century. Rumors have it that the original version, which is a stew, contains meat. The origin of the dish remains a matter of some controversy with competing claims of Moroccan, Tunisian, Turkish, and Yemeni origins.

So why the Hebrew title? Tunisian Jews actually created a spicy vegetarian version of the stew to make it "pareve" (it is kinda like vegan but eggs that are laid are allowed). That version was brought to Israel where it was widely adopted and known today. That's quite a bit of history lessons for you lovely people.

As I was pondering how to elevate this dish up a notch, I decided to keep this dish as simple as possible without changing too much. I did, however, poach the tomatoes to give it a much vibrant flavorful oomph. And of cos, harissa is added to give it a Tunisian authenticity. I know simply posting recipes from Palestine and Israel doesn't make any difference, but at least I know that food brings people together. I hope there will be peace between both parties.

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Ingredients:

(Serve 3)

• Chili Thinly Sliced, Deseeded, 1

• Garlic Thinly Sliced, 3 Cloves

• High Quality Olive Oil, 1/4 Cup

• Tomatoes Canned, 400g

• Sea Salt, Pinch

• Black Pepper, Pinch

• Yellow Onion Finely Minced, 1

• Homemade Harissa, 1 TBSP Adjust To Preference

• Eggs, 3

• Parsley Corasely Chopped, For Garnish

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Equipment:

• Cast Iron Skillet / Pan

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Directions:

1. Please visit my "How To Make Harissa" page for the recipe.

2. Add chili and garlic into a skillet with olive oil.

3. Turn the heat up to low.

4. *The chili and garlic should be barely simmering. If the heat is too high, the chili and garlic will be burned.*

5. As soon as the garlic starts to brown, remove it from heat.

6. Drain thru' a sieve and into a bowl of canned tomatoes.

7. Season with salt and pepper.

8. Mix until well combined. Set aside until ready to use.

9. In the same skillet over medium heat, add onion.

10. Season with salt and pepper.

11. Saute until softened and translucent.

12. Add in the tomato mixture and harissa.

13. Mix until well combined.

14. Create 3 craters.

15. Slide eggs into the craters.

16. *I prefer cracking my eggs into a cup and sliding them into the craters. This is to prevent any broken shells or rotten eggs.*

17. Bring it up to a slow simmer.

18. Cover and cook for 1 to 2 mins or until the egg whites are set.

19. *If you prefer hard-boiled yolk, you can cook it longer.*

20. Remove from heat.

21. Garnish with some parsley.

22. Serve immediately over some pitas (you can check out my homemade pita recipe).

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Recipe Video: