shakshuka
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I had the amazing pleasure of eating my very first shakshouka in Israel as a guest of Taste of Israel and Stand with Us. I knew when I got home, I was going to love making this boholicious dish~~I mean it’s just so me! So, I created a double duty tomato sauce called Caprese Soup which serves as the base for my take on shakshouka. All I need to do is add some cumin to it, and, presto, it’s another dimension of flavor and takes me from Italy to the Middle East! Hope you enjoy my version of shakshouka! And, here you go. You have the distinct pleasure of watching me taste Shakshouka for the very first time. click here! Here’s some other interesting reading on this sure to satisfy dish!
The word Shakshouka means mixed up, so it is the dish with many blends of flavors and textures. Like so many recipes and flavors, it’s important to adjust to what you like and prefer. that’s what I’ve done here with my version of this wonderful dish. For those of you who don’t know much about the dish, here’s some information from Wikipedia.
Shakshouka (Arabic: شكشوكة; Hebrew: שקשוקה) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spicedwith cumin. It is believed to have a Tunisian origin.[1][2]
Shakshouka is a staple of Egyptian, Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.[4]S
I think you’ll also have fun watching our group the very first day tasting Israeli street food including shakshouka! click here
shakshuka
Ingredients
- 1 1/2 cups of Caprese Soup mixture (you want it thick, like a milkshake, and you can add more drained chopped tomatoes for additional texture)
- 1 tsp. cumin
- Cooking spray
- 2 eggs
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Instructions
- Coat a small cast iron skillet with cooking spray. Mix the cumin with the thick caprese soup mixture. Pour into the skillet over medium heat. Let it get hot and simmer~~about 8-10 minutes.
- Crack each egg atop the tomato mixture. Turn the heat down to low. Cover with a lid and let the egg begin steaming and cooking~~until the egg whites begins cooking and turn white.
- Serve with lots of crusty bread for dipping and sopping!
fyi Chakshuka is a moroccan dish not israeli
🙂
Thank you, KiKi…I love Shakshuka and had the my first experience w/it in Jerusalem…it is believed to have originated in Tunisia and I’m so happy I experienced it! 🙂 Please come visit me again…I love having you!! xo ~peace & namaste~ ally 🙂
That looks so wonderful and satisfying… I love that you cook the eggs right on top of the sauce! Definitely want lots of bread for dipping. YUMMY!! xo
Thank you, pretty girl! If it’s any indication of how GOOD it is…I had it 3x this past week!! Yes, definitely LOTS of bread…love you being here!! xoxo