3 AUTHENTIC and Easy Shakshuka Recipes

Instructions

1- Tunisian Shakshuka:

1. Dice Onion, Tomatoes, Peppers into small dice. Mince Garlic and sliced Green chilies
2. Sautee onions in a tbsp of oil until completely softened (about 5-6 mins)
3. Add the tomatoes and peppers and mix with onions
4. Dissolve tomato paste and harissa in 1/4 cup of water and add to the veg. Stir well and cook for 2-3 mins
5. Add the garlic and spices and cook with the rest of the veggies for 1-2 minutes
6. Add 1/2 cup water to veg and let it simmer for 15-20 minutes (until reduced and peppers are fully cooked)
7. Make 4 wells for your eggs then add them in
8. Cover with a lid and cook on medium heat until egg whites are cooked through

2-Egyptian Foul Shakshuka:

1. Follow steps 1-4 above
2. Add the beans to the pan with the garlic and spices
3. Follow step 6 above
4. Place in a ramekin, and add your eggs
5. Bake in a 180c oven with the broiler/grill turned on until the eggs are cooked or the top has browned

You can use as many eggs as you want, but we usually don't add any to this one in Egypt

3- Yemeni Shakshouka:

1. Soften the onions as above, then add the tomato and chili
2. Cook for a few minutes then add tomato paste, 1/4 cup water, salt and hawaij
3. Cook until the liquid has evaporated and tomatoes are soft
4. Whisk together the eggs, then pour into the pan and scramble