Mediterranean Shakshuka Delight
This vibrant Mediterranean Shakshuka is a celebration of summer flavors, featuring perfectly poached eggs nestled amidst a fragrant tomato and pepper stew. Originating from Tunisia, this dish is a culinary journey that beautifully showcases the deep, sun-kissed flavors of ripe tomatoes and fresh vegetables. Each bite offers a balance of warmth and spice, thanks to the aromatic harissa and cumin. Perfect for brunch or a light dinner, this one-dish meal awakens the senses and invites you to enjoy the taste of the Mediterranean. Serve it hot with crusty French bread to soak up the delicious juices and experience a delightful connection to the sunny shores of Tunisia.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Ripe tomatoes
4 (Cut into large chunks)
Eggs
4 (Whole)
Sweet peppers
2 (Deseeded and diced)
Medium onions
2 (Chopped)
Hot green pepper
1-2 (Deseeded and diced)
Garlic
1 head (All cloves crushed and chopped)
Tomato concentrate
1 tablespoon (N/A)
Harissa
1 tablespoon (N/A)
Cumin
1 tablespoon (N/A)
Bay leaf
1-3 (Whole)
Thyme
To taste (N/A)
Salt
1 teaspoon (To taste)
Olive oil
1-4 tablespoons (N/A)
Instructions
1
Begin by cutting the ripe tomatoes into large chunks. Remove seeds and dice the sweet and hot peppers into bite-sized pieces.
2
In a medium-sized pot, heat a generous amount of olive oil over medium heat. Once hot, add the chopped onions and crushed garlic, sautéing until the onions become translucent but not browned.
3
Stir in the cumin and let it bloom in the oil for about a minute, infusing the dish with warm spices.
4
Add the prepared tomatoes and peppers to the pot. Then, mix in the tomato concentrate, harissa, and salt. Stir well to combine the ingredients.
5
Introduce the bay leaves and thyme to the mixture, allowing the flavors to meld as it simmers. Cook until the vegetables have softened, and the sauce has thickened, about 10–15 minutes.
6
Once the vegetable mixture is thickened, gently create four wells in the sauce and crack an egg into each well, ensuring enough space between them.
7
Cover the pot with a lid and lower the heat to allow the eggs to poach in the flavorful sauce. This should take about 10-15 minutes, or until the whites are set and the yolks remain runny.
8
To serve, ladle the vegetable base into wide soup bowls and delicately place an egg in the center of each. Pair with slices of crusty French bread for dipping and savoring the rich, aromatic sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Shakshuka Delight?
It is a vibrant dish featuring poached eggs nestled in a fragrant tomato and pepper stew, celebrating Mediterranean summer flavors.
What is the origin of this Shakshuka recipe?
This specific Shakshuka dish originates from Tunisia.
How many eggs are required for this recipe?
The recipe calls for 4 whole eggs.
What type of tomatoes should I use?
Use 4 ripe tomatoes, cut into large chunks with seeds removed.
Are there any peppers in Mediterranean Shakshuka?
Yes, it uses 2 sweet peppers and 1-2 hot green peppers, all de-seeded and diced.
Is this dish considered spicy?
Yes, it has a balance of warmth and spice thanks to the inclusion of harissa and hot green peppers.
How much garlic is needed?
The recipe requires one full head of garlic, with all cloves crushed and chopped.
What is the best way to serve Shakshuka?
It should be served hot in wide soup bowls with crusty French bread for dipping.
Is this a vegetarian-friendly meal?
Yes, this is a vegetarian dish focused on eggs and vegetables.
How long do the vegetables need to simmer?
The vegetables should simmer for about 10 to 15 minutes until softened and the sauce has thickened.
What is the role of Harissa in this recipe?
Harissa provides the aromatic spice and deep flavor characteristic of Tunisian cuisine.
How should the eggs be cooked?
The eggs are poached directly in the sauce by creating wells and covering the pot.
What is the desired consistency of the egg yolks?
The yolks should remain runny while the whites are fully set.
How much olive oil is used in the preparation?
The recipe suggests using between 1 to 4 tablespoons of olive oil.
What herbs are used to season the dish?
The dish is seasoned with bay leaves and thyme to taste.
Can I eat this for breakfast?
Yes, it is excellent for brunch, but also makes for a wonderful light dinner.
How should I prepare the onions?
You should use 2 medium onions, finely chopped.
What spice should be bloomed in the oil?
One tablespoon of cumin should be stirred into the hot oil for about a minute to let it bloom.
Is there tomato paste in this recipe?
Yes, it uses one tablespoon of tomato concentrate to help build the sauce.
How many servings does this recipe make?
Since it uses 4 eggs intended for 4 wells, it generally serves 2 to 4 people depending on the portion size.
Is it necessary to cover the pot when cooking the eggs?
Yes, covering the pot with a lid ensures the eggs poach evenly in the steam.
How long does it take for the eggs to poach?
It typically takes 10 to 15 minutes over low heat for the eggs to set.
Can I use fresh thyme?
The recipe calls for thyme to taste, so fresh or dried thyme can be used.
What should the heat setting be when sautéing onions?
The onions and garlic should be sautéed over medium heat until translucent.
What is the primary flavor profile?
The profile is warm and spicy with deep, sun-kissed flavors of ripe tomatoes and aromatic cumin.
Should the onions be browned?
No, the onions should be sautéed until translucent but not browned.
Does this recipe use salt?
Yes, it uses 1 teaspoon of salt, adjusted to taste.
How are the sweet peppers prepared?
They should be de-seeded and diced into bite-sized pieces.
Is this a one-pot meal?
Yes, it is a one-dish meal where everything is cooked together in a medium-sized pot.
How many bay leaves should I add?
The recipe suggests adding 1 to 3 bay leaves.