Here’s how to win over even the pickiest of eaters around you. Check out this Maghrebi delicacy and learn how to make it with us.
There is nothing a good plate of food cannot cure, and there is absolutely nothing in this world, that eggs and tomatoes cannot make right! When it comes to good food, a few cuisines have always stayed in the limelight, like Italian or Chinese. But for this month, we hunted down a cuisine that has enjoyed considerably less popularity but deserves all the recognition it can get. This month, we bring to you Shakshuka, a Maghrebi dish that has recently become popular with foodies and chefs alike. It is a typical Moroccan dish that originated in North Africa, but it has also existed in the Mediterranean and Middle Easter regions as well. The origins of this dish are a little muddled and remain to this day, a matter of controversy. But it is largely said to have originated from Maghreb and is alternatively called Chakchouka as well.
Shakshuka is a simple dish that uses very easy to find ingredients that result in an aromatic and extremely delicious dish. Although it is a breakfast dish, it can actually be eaten in any part of the day; be it lunch, dinner or even as a snack. It is not a complicated or time-consuming dish, so you can very easily whip it up if you’re strapped for time. It is prepared over low heat by cooking the vegetables and spices after which the eggs are added. You can add in eggs, onion, garlic, tomatoes, artichoke hearts, potatoes or broad beans, sausages, anything you wish. Shakshuka pairs beautifully with warm pita bread, challah or even naan.
Shakshuka
Start by heating 2 tablespoons of olive oil in a large sauté pan on medium heat. Add in 1 chopped red bell pepper, and 1 medium diced onion, and cook until the onion becomes translucent. Add in 4 garlic cloves, and spices – 2 teaspoon paprika, 1 teaspoon cumin, and 1/4 teaspoon of chilli powder. Cook for a minute then pour in a 28-ounce can of whole peeled tomatoes and add salt and pepper to taste. Break down the tomatoes, let the sauce come to a simmer and then make small wells in the sauce and crack in the eggs. Cover the pan and cook for 5-8 minutes and garnish with parsley and cilantro and enjoy.
Today, many variations of the traditional dish exist, and you can also adapt it according to your taste by adding in feta or goat cheese or literally anything else, which is exactly what gained this dish its recent cult following. Don’t sit around idly now, go and try your hands at this delicacy and impress your friends with your cooking prowess. And let’s face it, who doesn’t like the combination of tomatoes and eggs? This dish clearly proves, it is truly a match made in heaven! Just one bite and we promise you’re going to have a foodgasm!
