Simple Shakshouka on Toast

Simple Shakshouka on Toast
(Makes 6 Servings)

Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper.

Etymology
The word shakshouka (Arabic: شَكْشُوكَةٌ) is a Maghrebi Arabic^[2] term for “a mixture”.^[3][4][5][6] The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region.^[7] In the western Maghreb, it is referred to as bīd wu matiša (بيض ومطيشة “egg and tomato”).^[8]

History
The origin of the dish remains a matter of some controversy with competing claims of Algerian, Egyptian, Libyan, Moroccan, Tunisian, Turkish and Yemeni origins.^[9][10] Tomatoes and peppers are notably New World ingredients that only became common ingredients in later centuries after the Columbian exchange.
North African Jewish immigrants in Israel brought the dish in the 1950s and 1960s, though it only became popularised on menus in the 1990s.^[7][11]

Variations
Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add preserved lemon, salty sheep milk cheeses, olives, harissa or a spicy sausage such as chorizo or merguez.^[12] Shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.^[13][11]
Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs.^[14] Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.^[15][16] Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.^[17] The North African dish matbukha can be used as a base for shakshouka.^[18]
A shakhsouka made with a kosher version of Spam (called loof) was added to IDF army rations in the 1950s.^[19][20] Because eggs are the main ingredient, it is often on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,^[21] and like hummus and falafel, is a Levantine regional favorite.^[9] On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea.^[22]
In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.^[11] In Andalusian cuisine, the dish is known as huevos a la flamenca; this version includes chorizo and serrano ham.^[23] in Italian cuisine, there is a version of this dish called uova in purgatorio (eggs in purgatory) that adds tomato paste, anchovy, garlic, basil or parsley, and sometimes parmesan cheese.^[24]

Shakshouka (also spelled shakshuka or chakchouka) is a delicious, quick meal that can easily satisfy your hunger. It consists of eggs poached in a tomato “sauce,” olive oil, peppers, onion, and garlic and usually contains cumin, paprika, and cayenne pepper. There are many ways you can prepare this dish: you can add more peppers and less tomatoes, add vegetables such as zucchini, carrots, or beans, you can add meats such as lamb mince or chorizo, and/or you can add or remove any spices to fit your wants and needs. It can be eaten for any meal (but it’s in the breakfast category here because it contains eggs). Shakshouka is absolutely fantastic on toast.

I typically use cans of no-salt added tomatoes and use Lewis Bake Shop Healthy Life White Keto Bread to reduce caloric intake. I sometimes substitute smoked paprika instead of paprika. We hope you enjoy this recipe!

Difficulty ⭐⭐ ☆ ☆ ☆
Servings: 6
Prep time: 3-7 minutes.
Cook time: 15-20 minutes.

APPLIANCES

EQUIPMENT

PANTRY ITEMS

PROTEINS

VEGETABLES

HERBS AND SPICES

1. Add about 2 tablespoons extra virgin olive oil to a large pan on a stovetop on medium heat.
2. Add diced onion, diced red bell pepper, and garlic to the pan. Let cook for 3-6 minutes or until the vegetables soften a bit, stirring occasionally.
3. Add paprika, cumin, and chili powder. Stir and let cook for 1-2 minutes or until fragrant, stirring often to prevent the spices from burning.
4. Add canned tomatoes and stir. Cook at medium heat until bubbling.
5. Using a large spoon or ladle, create 6 small wells in the sauce. Crack an egg into each of the holes, cover, and let cook on low for 4-6 minutes or until eggs are cooked to your preference.
6. Toast 6 slices of a bread of your choice.
7. Serve egg and sauce on toast, salt and pepper to taste, and garnish with fresh parsley. Enjoy!

* These nutrition facts are based on the ingredients we used and they may vary depending on the source of the ingredients used to make the recipe. Please check your ingredients’ nutrition facts for more accurate information.

This is a modified version of a recipe available online. You can find the original recipe at: https://downshiftology.com/recipes/shakshuka/

Citations:
Multiple authors. “Shakshouka.” Wikipedia, 22 Dec. 2006, en.wikipedia.org/wiki/Shakshouka.
Bryan, Lisa. “Shakshuka.” Downshiftology, 19 Dec. 2018, downshiftology.com/recipes/shakshuka/.