Today on African Platter map, we head over to Tunisia for our next delicious dish called Shakshouka (Eggs in Tomato sauce). The name almost got me biting my tongue, I can only but imagine how tasty it would be. African platter takes you to countries around Africa showcasing different delicacies and recipes on how to make them.
The major ingredient in the Shakshouka are eggs, and this can be eaten with; pita, rice or bread as a side. It’s a fusion of both the Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It’s usually eaten for breakfast or lunch, but I think it’s tasty anytime. And it’s easy to make.
- Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
- Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes.
Try the Shakshouka today and give your family a Tunisian fusion treat.
(Recipe credit; allrecipes.com)