Shakshuka originally comes from North Africa–Tunisia. The dish is quite popular in the Middle East. You will find its variations all over the world. For instance, Palestine, Israel, Egypt and many other places.
Here is a recipe of Shakshuka. Try this out if you are looking for low carb dish.
- Extra virgin olive oil
- 1 large chopped onion, 1 to 2 green bell peppers, and 2 minced garlic cloves.
- coriander, cumin, paprika, to make it spicy, add a pinch of red pepper flakes or cayenne pepper.
- 6 chopped vine ripe tomatoes, 1/2 cup of tomato sauce, (you can also use 1 28-ounce can of whole tomatoes or 6 cups of chopped tomatoes from a can with their juices.)
- 6 large eggs (raw)
- Garnish: handful of fresh chopped parsley and mint just before serving adds freshness and a pop of color.
How to Make Shakshuka
- Heat extra virgin olive oil in a large heavy skillet or pan. Add chopped onions, bell peppers, and garlic. Add coriander, paprika, cumin, crushed red pepper flakes (if using) and a good pinch of kosher salt and black pepper. Cook this sofrito mixture for at least 5 minutes, stirring occasionally, until the vegetables are tender.
- To make the shakshuka sauce, add fresh diced tomatoes (about 6 vine ripe tomatoes) and 1/2 cup of tomato sauce (alternatively, you can use a 28-ounce can of whole tomatoes or 6 cups of canned diced tomatoes with their juices).
- Bring to a boil, then cover and let simmer for about 15 minutes, then uncover and cook a few minutes until the tomato mixture (or shakshuka sauce) has thickened.
- Now, using the back of a wooden spoon make some indentations or “wells” in the chunky shashuka sauce. Make sure that you space out those wells as they will each house an egg. Crack your eggs and add them each in the wells or indentations you created.
- Now, over low or medium-low heat, cover the skillet and allow the eggs to cook briefly until the whites are settled (shakshuka eggs are supposed to be runny, but if you like your eggs hard, you can let them cook a bit longer).
- Garnish and serve
Recipe Credits: https://www.themediterraneandish.com