Shakshooka 2
Libyan Shakshooka 2 Recipe with Tomato, Garlic, Water, Salt and Oil
Introduction
Shakshooka is a popular Middle Eastern and North African dish that is typically made with tomatoes, peppers, and eggs. It is a flavorful and hearty dish that can be enjoyed for breakfast, lunch, or dinner.
History
Shakshooka is believed to have originated in North Africa, specifically in Tunisia. It has since become a popular dish in many Middle Eastern and Mediterranean countries. The dish is known for its bold flavors and simple preparation.
Ingredients
How to prepare
- Heat oil in a frying pan until it sizzles. Add garlic, tomato, jalapeno and cook for a while. Stir in tomato paste, filfil ahmar, pieces of potato, and 0.5 cup of water. Cook until the potato is done.
Variations
- Add feta cheese or olives for a Mediterranean twist.
- Top with fresh herbs such as parsley or cilantro.
- Add cooked chickpeas or lentils for added protein.
Cooking Tips & Tricks
Be sure to cook the tomatoes and peppers until they are soft and the flavors have melded together.
- Adjust the amount of jalapenos to suit your spice preference.
- Serve the shakshooka with crusty bread or pita for dipping.
Serving Suggestions
Serve shakshooka with crusty bread or pita for dipping. It can also be served with a side salad or grilled vegetables.
Cooking Techniques
Shakshooka is typically cooked in a frying pan on the stovetop. Be sure to cook the vegetables until they are soft and the flavors have melded together.
Ingredient Substitutions
If you don't have jalapenos, you can use bell peppers or another type of chili pepper. You can also use canned tomatoes instead of fresh.
Make Ahead Tips
Shakshooka can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator.
Presentation Ideas
Serve shakshooka in individual ramekins or bowls for a more elegant presentation. Garnish with fresh herbs or a drizzle of olive oil.
Pairing Recommendations
Shakshooka pairs well with a crisp white wine or a refreshing mint tea. It can also be served with a side of hummus or tabbouleh.
Storage and Reheating Instructions
Store leftover shakshooka in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Calories: 100 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Fats: 5g per serving
Proteins
Proteins: 3g per serving
Vitamins and minerals
Shakshooka is a good source of Vitamin C, Vitamin A, and potassium.
Alergens
Shakshooka may contain allergens such as eggs and gluten if served with bread.
Summary
Shakshooka is a nutritious dish that is low in calories and high in vitamins and minerals.
Summary
Shakshooka is a flavorful and nutritious dish that is easy to make and can be enjoyed any time of day. Try this Middle Eastern favorite for a delicious and satisfying meal.
How did I get this recipe?
I vividly remember the moment I discovered this recipe for Shakshooka. It was during one of my travels to Morocco, a vibrant country bursting with colors, flavors, and aromas. I had always been fascinated by the exotic dishes of North Africa, and I couldn't wait to explore the local cuisine.
One evening, while wandering the bustling streets of Marrakech, I stumbled upon a small, unassuming cafe tucked away in a narrow alleyway. The tantalizing smells wafting from the open kitchen drew me in, and I found myself sitting at a table, eagerly awaiting my meal.
The friendly chef, a kindly older woman with weathered hands and a warm smile, brought out a steaming dish of Shakshooka. It was a simple yet flavorful dish, made with eggs poached in a spicy tomato and pepper sauce, sprinkled with fresh herbs and served with crusty bread for dipping.
I took my first bite and was immediately hooked. The rich, tangy sauce paired perfectly with the creamy eggs, creating a symphony of flavors in my mouth. I knew then and there that I had to learn how to make this dish myself.
I struck up a conversation with the chef, who graciously offered to teach me her recipe. She explained the key ingredients – ripe tomatoes, bell peppers, onions, garlic, and a blend of fragrant spices like cumin, paprika, and cayenne pepper. She showed me how to sauté the vegetables until soft and caramelized, then add the tomatoes and spices to create a luscious sauce.
Next came the eggs – cracked gently into the simmering sauce and left to poach until the whites were set but the yolks still runny. The final touch was a sprinkling of fresh parsley and cilantro, which added a burst of freshness to the dish.
As I watched the chef cook, I couldn't help but marvel at her skill and passion for her craft. She moved with a grace and confidence born of years of practice, her hands deftly chopping, stirring, and seasoning with a precision that spoke of a lifetime spent in the kitchen.
After the lesson was over, I thanked the chef profusely and left the cafe feeling inspired and invigorated. I couldn't wait to recreate the flavors of Morocco in my own kitchen and share them with my family and friends.
Back home, I gathered the ingredients for Shakshooka and set to work, following the chef's instructions to the letter. The aroma of garlic and spices filled the air as the vegetables sizzled in the pan, releasing their sweet and savory flavors.
I added the tomatoes and spices, watching as the sauce bubbled and thickened, transforming into a rich, fragrant base for the eggs. With a practiced hand, I cracked the eggs into the sauce, marveling as they nestled into their cozy beds of vegetables.
As the dish cooked, I couldn't resist sneaking a taste – the sauce was tangy and spicy, the eggs perfectly cooked, with yolks that oozed golden goodness at the slightest touch. I knew I had succeeded in capturing the essence of Shakshooka, a dish that spoke of faraway lands and exotic spices.
When I finally served the Shakshooka to my family, their eyes widened in delight at the sight and smell of the dish. They eagerly dug in, sopping up the sauce with chunks of crusty bread and savoring each bite with relish.
As we ate, I regaled them with tales of my time in Morocco, of the bustling markets and ancient medinas, of the friendly people and the delicious food. And as we savored the flavors of Shakshooka, I felt a deep sense of gratitude for the chef who had shared her recipe with me, and for the joy that cooking and sharing good food brought to my life.
And so, that is how I learned to make Shakshooka – a dish that holds a special place in my heart and on my table, a taste of adventure and discovery that I will cherish always.