Taken from the Arabic for an onomatopoeia-like word sounding meaning ‘all mixed up,’ this North African dish is beloved both by Muslims and Jews, as their cultures have been intermingled again and again throughout history.
Often eaten at breakfast, shakshouka is also not uncommon to have for dinner. The ingredients are simple, and it only requires a single dish. This is most often a cast iron skillet, tagine, or baking dish, but I have found that a ddukbaegi works incredibly well, in-that each family member gets their own dish, and with it the particular flavors, especially spice, that they may or may not desire.
The basic recipe for this simmered tomato and peppers dish is listed below, but feel free to adjust it with specifics as you may desire. This might include:
- The addition of extra spices such as oregano or perhaps clove and coriander.
- A topping of melted feta or mozzarella cheese
- Wilted spinach or other greens
- A drizzle of your favorite hot sauce
By: Semiserious Chefs
- 2 cups fine chopped tomatoes (or crushed canned)
- 1 large yellow onion; diced
- 1 cup chopped bell peppers of desired color
- 1 t ground cumin
- 3 large garlic cloves
- 1 t sea salt
- 1 t paprika (smoked paprika brings extra flavor)
- 4 eggs
- 1 t minced chili, more or less, as desired
- olive oil
- fresh parsley for garnish
- Using a couple table spoons of olive oil, saute the garlic, onions, and chili until translucent and aromatic, in the bottom of your cooking vesicle on a burner over medium heat. (Remember to slowly heat your ddukbaegi)
- Add the spices, tomatoes, and bell peppers to the pan and mix well. Reduce heat to low and simmer for 20 minutes, with a lid, until the vegetables have released their juices, and everything is tender and hot.
- Make a divot in the middle and crack in the egg. Re-lid and allow the egg to poach, leaving a creamy yolk.
- Serve with crunchy bread or sticky rice, for sopping up juices.