Shakshuka is a restorative North African dish believed to be of Tunisian origin. It is quite quickly and easily prepared and makes for a tasty lunch or light supper dish. There are numerous different twists one can deploy in its preparation so I have deliberately not looked for a recipe online as I didn’t want to get drawn in to an alternative methodology.
Ingredients: (Serves 2 Adults)
Chopped Tomatoes 1 x 400g can.
Medium Sized Spanish Onions x 2
Red or Green Bell Pepper x 1
Large Garlic Cloves x 4
Medium Sized Free-Range Hens Eggs x 4
Sweet Paprika x half a teaspoon
Cayenne Pepper x half a teaspoon
Coriander – washed and chopped x 1 tablespoon.
In a large, heavy-bottomed frying pan gently fry off the de-seeded and chopped bell pepper, peeled and finely-chopped onions and peeled and finely-sliced garlic in tablespoon of olive oil. Once that mixture has softened to a lightly-cooked amalgam add the tin of chopped tomatoes, the sweet paprika and cayenne pepper and let the whole assemblage warm through. Now crack the eggs open and add them and leave them in the pan until their whites have cooked through to your taste.
Top the cooked dish with chopped coriander and season with salt and pepper as desired. I would serve that with freshly-cooked, warm, billowy, herb-covered bread but you could opt for steamed rice as an alternative.
For a wine accompaniment I would opt for something white, dry and unoaked such as Napier Winery: 'Klein Louis' Sauvignon Blanc 2022, or stay regional with the Tandem: Syrah du Maroc 2021.