The Shakshuka is one of the oldest and easiest dishes worldwide. And just like any other dish, there is an interesting story behind it. Some people believe that the word Shakshuka comes from a Berber word meaning a vegetable ragout. Other sources affirm that this word comes from the Tunisian, Egyptian and Libyan languages.
The original Shakshuka appeared in the Maghreb countries, and quickly became a staple in the Maghreb cuisine. The secret behind such success? An easy recipe that can be achieved even if you’re not the most talented home chef and that requires only few ingredients. In less than 10 minutes, you can have a delicious dish for your breakfast, lunch or dinner.
In the 1950s, many Tunisian Jews moved to Israel and introduced Israeli people to this special dish. The success was immediate, and there’s even a famous restaurant called Dr. Shakshuka in Tel Aviv. In the USA, the Shakshuka has become a trendy dish these last years, and they added a secret ingredient to the classic recipe: sugar! And with our Extra Virgin Olive Oil, it’s even tastier…
For those who didn’t try the Shakshuka, here’s an easy recipe. For the ingredients, you will need:
- 1 medium onion, sliced
- 4 tbsp of La Megara Extra Virgin Olive Oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves of garlic, minced
- 2 tbsp tomato paste
- 2 cans of diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp sugar
- Salt
- Pepper
- 4 eggs (or more depending on the number of persons)
Preparation:
- Preheat the olive oil in a large pan, meanwhile dice the onion and add it to the olive oil
- Cook for about 5 minutes until the onion begins to soften
- Dice the red and green bell peppers
- Add the minced cloves of garlic to the pan, then the red and green peppers. Let it cook for 5-7 minutes over medium heat, until softened
- Add the tomato paste and the two cans of diced tomatoes, then mix everything together
- Add the seasoning: cumin, paprika, chili powder, sugar, salt and pepper.
- Allow to simmer over medium heat for 10-15 minutes until it starts to reduce
- Add the eggs, cover the pan and cook for 10-15 minutes or until the eggs are cooked
- Once it’s ready, you can add some fresh parsley
More details on the video below :
