Shakshouka: North-African pepper stew with poached eggs Recipe
Ingredients for people
- Whole egg(s) : 6 whole
- Tinned chopped tomatoes : 400 g
- Garlic clove(s) : 3 whole
- Cumin seed(s) : 0.5 Tsp
- Fresh thyme : 5 sprig
- Red pepper(s) : 1 whole
- Yellow pepper(s) : 1 whole
- Red onion(s) : 1 whole
- Pickled lemon(s) : 1 whole
- Harissa : 10 g
- Olive oil : 50 ml
- Maldon salt : 2 pinch(es)
- 1
Peel and chop the garlic cloves.
- 2
Peel and slice the onion. Cut both peppers into strips.
- 3
Remove the flesh from the preserved lemons, and chop the peel into thin slivers.
- 4
In a large saucepan, heat the olive oil over medium heat. Sweat the onion along with a pinch of salt.
- 5
When the onions are translucent, add the garlic, cumin seeds, thyme and peppers. Stir until the peppers are soft.
- 6
Add the crushed tomatoes, and lower the heat. Leave to simmer for about 5 minutes.
- 7
Stir in the preserved lemon, and half the harissa -you can always add more later.
- 8
Taste for seasoning: the lemon brings quite a bit of salt to the dish, so be wary of the amount of salt you add to the dish.
- 9
Keeping the heat relatively low, break the eggs into the tomato sauce. Cover the pan with a lid, and leave the eggs to poach until cooked to your liking.
- 10
Serve immediately with bread.
- 11
«The tomato sauce can be made ahead of time, and kept for up to five days, or frozen, until needed. The eggs are best poached at the last minutes.»
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Add to my shopping list Hailing from Tunisia, shakshouka is a great dish of eggs poached in a spicy tomato sauce. Perfect for a brunch menu, it is also lovely for a light lunch or dinner.
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