Shakshouka/Shakshuka is a dish of poached eggs in a sauce of tomatoes with spices. It is believed to have a Tunisian origin.It is usually eaten with thick slices of toasted bread, pitas or baguettes. You can add pretty much anything you want to it, including meat. In Singapore, minced meat is often added and it’s usually more spicy. Anyways, I cooked this sometime back for some guests and they loved it. This is also perfect for Iftars during Ramadan.
Before baking. . .
Out of E oven. . .
Served with lightly toasted baguette. Oh yumzzz!!
- 500 g minced beef
- 6 eggs
- 2 onions - diced
- ½ bottle tomato sauce
- 1 tbsp tomato puree
- 2 tomatoes - chopped
- Ghee/olive oil
- Coriander leaves
- Fried shallots
- 2 onions
- 2 cm ginger
- 20 dried chilies
- 1 tsp cumin
- 1 tsp coriander seeds
- 5 garlic
- Salt, black pepper and sugar to season
- In a pan saute onion in olive oil until light golden.
- Add in blended ingredients and saute for about 10 mins
- Stir in minced beef and cook for a further 10 minutes.
- Mix in tomato paste, tomatoes and tomato sauce.
- Season with salt, black pepper and a touch of sugar and simmer for a few minutes.
- Pour Shakshuka in a large Pyrex dish and crack egg each in a different side of E dish. Bake for 15 mins.
- Alternatively, you can serve it with single sunny-side-up.