What’s Shakshuka? That’s what I wondered too when I saw this recipe. Apparently it’s a popular dish in Tunisia and Israel – a thick sauce made of onions, peppers and tomatoes simmered with spices. Then you poach eggs directly on top of the sauce and serve. Yum!
The recipe below makes 12 servings – a lot! You can easily cut it in half, or the sauce freezes very well!
- 1/2 cup olive oil
- 2 large yellow onions, diced
- 10 cloves garlic, minced
- 3 tablespoons paprika
- 1 tablespoon turmeric
- 2 teaspoons dried thyme
- 3/4 teaspoon cayenne or harissa (optional)
- 6 red or yellow bell peppers, seeded and diced
- 2 (28-ounce) cans diced tomatoes, with juice
- 1 quart low-sodium chicken or vegetable broth
- 1 tsp salt or to taste
- Eggs (optional)
- Avocado (optional)
- Feta cheese (optional)
- Chopped fresh parsley (optional)
- In a large, deep saucepan over medium-high heat, warm olive oil. Add onions, and stir for several minutes, cooking until translucent and pale gold, about 10 minutes. Lower the heat to medium-low, add garlic and cook for several more minutes, being careful not to brown the garlic. Stir in spices, cayenne or harissa and bell peppers. Cook for 8 minutes, stirring occasionally.
- Add tomatoes with their juice and broth, stirring gently to blend. Simmer uncovered for 30 to 60 minutes, until liquids have reduced to a thick sauce. Taste and add salt as desired.
- Warm the sauce to medium and poach one egg per person directly in the sauce.
To store: Divide equally between 3 large freezer tubs. Label with the name and date. Use within 6 months.
Thanks for the inspiration PCC Natural Markets.