Let's start this time with a bit of geography and talk about the Maghreb. In Arabic, this term means 'the west,' referring to the western part of North Africa (and at the same time, the Arab world).
Origin of Shakshuka
In the Maghreb, a one-pan dish called shakshuka (شكشوكة) originated, which in the Tunisian variant of Arabic means something like 'mixture.' Shakshuka is a dish consisting of eggs poached in a sauce of tomatoes, olive oil, chili pepper, onions, and garlic. The whole is further flavored with spices such as cumin, paprika, and cayenne pepper.
It is thought that shakshuka may have originated in North Africa in the mid-sixteenth century. This was possible only after the discovery of the American continent by Columbus in 1492, which made tomatoes and chili peppers available in Europe and Africa.
Shakshuka, always evolving
Modern chefs and their bestselling cookbooks have given this dish worldwide popularity. These same modern chefs have also made continuous small adjustments to the dish, so there are quite a few variations on the recipe.
Shakshuka: Comfort Food
Shakshuka is the ultimate comfort food. It is quick to make and is a fantastic dish at any time of the day. If you wake up tired in the morning, shakshuka is the dish to give you new energy. But if you want to put a quick meal on the table after a long day of work, shakshuka is also a great choice. It is a super healthy one-pan dish, which also means little washing up.
Ingredients:
– Three tablespoons of extra virgin olive oil
– Two red onions, finely chopped
– One teaspoon of smoked paprika or a finely chopped chili pepper
– One clove of garlic, finely chopped
– One teaspoon of cumin
– A small bunch of coriander, finely chopped. Cut the stems too, but keep them separate
– Two cans of diced tomatoes (400 grams each)
– One tablespoon of brown sugar
– Four eggs
Preparation:
Heat the olive oil in a frying pan with a lid and sauté the onions, garlic, cumin, paprika, and coriander stems for five minutes until soft. Stir in the tomatoes and sugar and simmer for 8 to 10 minutes until the sauce is thickened. This sauce can even be frozen and kept for a month.
Make four wells in the sauce with the back of a large spoon and crack an egg into each one. Cover the pan and cook on low heat for 6 to 8 minutes until the eggs are cooked to your liking. Sprinkle with the chopped coriander leaves and serve with (toasted) bread.
Just before serving, pour a generous drizzle of extra virgin olive oil over the dish.
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