North African Shakshouka

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North African Shakshouka

Here’s a quick and easy throw it all in one pan style dish for weekend breakfast and brunch affairs. In connecting more with the diversity and richness of my african heritage (diaspora baby!), I’m trying out dishes that show off the variety of the continent. I’m curious to find out my exact lineage through DNA testing. My Ancestry.com research brought me all the way to Barbados through part of my paternal lineage, but I haven’t dug into the maternal side of my father’s lineage. My mother’s lineage on both sides connects me to Ireland, and I am SO looking forward to learning how to cook authentic Irish meals in the future. (YASSS Boxty) Shakshouka meaning “to shake” or “mixture” is a dish common to Libya, Tunisia, and Egypt and was brought to Israel by immigrant jews in the 1950s. Served with eggs, beans, artichokes, and/or spicy sausage, this dish is a winter favorite. The perfect dish to practice before the cooler fall months (though I swear its the easiest dish possible) and whip out on a brisk winter morning. Best of all, its all made in one pan. So there’s no trove dishes to wash afterwards. I took some liberties with my recipe to adapt it to our taste preference and to make it extra spicy!

Shakshouka

  • 2 red peppers (julienned)
  • 1 yellow pepper (julienned)
  • 2 medium tomatoes (sliced and quartered)
  • 1/4 cup red onion
  • 3 garlic cloves (minced)
  • 1 tablespoon crushed red pepper
  • 1 teaspoon chopped basil
  • 2 bay leaves
  • 1 teaspoon tumeric
  • salt/pepper to taste
  • 1 cup vegetable broth
  • 6 ounce sliced jalapeño cheese
  • 4 large eggs
  1. ***optional additions/trade-ins feta cheese goat cheese chorizo white wine ​cumin Cut all veggies to prepare. Preheat the oven to Broil and simmer the garlic in 3 tbsp butter on medium-low heat in a large skillet. (cast iron preferred, but at least oven safe) Add the onions, peppers, tomatoes, and salt/pepper to taste. Cook until tender. Turning and stirring occasionally to prevent burning. Add all of the spices and veggie broth. Allow to cook for another 5 minutes until it is thick like a stew. Turn off the heat, remove the bay leaves and crack the eggs into the mixture. Sprinkle with additional salt, pepper, and/or red pepper before placing in the oven on broil. The eggs whites will take about 2-3 minutes to cook so watch it carefully. When the egg whites are cooked but the yolk is still soft, layer the cheese on top. Then put it back in the oven for about 1 minute for the cheese to melt. Serve with crusty bread or, my new favorite, toasted Cinnamon Bagels!! Odd pairing, I know, but the cinnamon flavor goes perfectly with these spices. Enjoy my loves!

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