Spicy Shakshuka
Spicy Shakshuka
Algerian, Egyptian, Moroccan, Tunisian
October 25, 2015
Vanity is such a pervasive sin. It comes in all shapes and forms and many are susceptible to it. Mine today was triggered a while ago whilst “flicking” through some web pages on food. It came in the form of a traditional North African dish called Shakshuka (which means mixture in Arabic). It is, many believe, originally from Tunisia but it has now stretched its wings as far as Israel where it has become so popular that some now erroneously believe Shakshuka has its origins in Israel.
Directions
1Sauté the onions and garlic in the oil in a pan on high heat for 5 minutes
2Add the tomatoes and scotch bonnet and continue to cook for another 5 minutes on medium to high heat
3Add the green, yellow and red bell peppers and continue to cook for another 15-20 minutes
4Add salt to taste
5In the meantime add the spices
6Carefully Crack each egg on the sauce
7Reduce heat to low to medium and allow to simmer for a final 5-15 minutes depending on how well you want the eggs done.
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