Tunisian Shakshuka
Portions| 2
Prep Time|5 minutes
Cooking Time|25 Minutes
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- Kosher salt and black pepper
- 1 onion, diced
- 3 large tomatoes, diced
- 1 hot chilli or 2 peppers, sliced
- 2 tablespoons tomato paste
- ½ teaspoon harissa paste
- ½ teaspoon ras el hanout
- ½ teaspoon ground caraway
- ¼ teaspoon ground coriander
- ½ cup of warm water
- 4 large eggs
Cooking Directions
- In a large pan, heat oil over medium-high heat. Add the garlic and the onions. Stir frequently, until onion becomes translucent, about 3 minutes. Season with salt and pepper.
- Add the tomatoes, the hot chilli/peppers, tomato paste and harissa to the pan and sauté for 5 minutes.
- Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir occasionally, for 10 minutes, or until the mixture has thickened to your desired consistency.
- Using the back of a spoon, make 4 wells in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover, and let simmer 6 to 8 minutes, or until eggs are cooked.
- Serve with a warm baguette.
- Bon appétit!
