Margarita's International Recipes
"You are making me tomato sauce for dinner?" asked my daughter looking at the pot of, well, tomato sauce. "Yes, but it has eggs in it!". She wasn't convinced. And really, neither was I. But the reviews for this dish were fantastic and finding vegetarian dishes for my picky vegetarian daughter is hard, so I figured I'd give it a try.
Shakshouka is a popular Middle Eastern dish, eaten particulary in North Africa and Israel. Its origins are obscure, but somehow it made it to Gibraltar where it's usually eaten as breakfast or a light lunch accompanied with bread to soak the sauce.
The first bite was not espectacular, it tasted just like tomato sauce. But I couldn't help taking another, and another, and another. Soon I was craving more and more of it. My daughter was still skeptical - and, like me, not impressed after the first bite. But after a couple of mores she got hooked as well. We ate it with French bread and, as I write, I'm craving it.
- 1 Tbsp olive oil
- 1/2 red onion, chopped
- 1 red bell pepper, diced
- 3 small tomatoes, diced
- 1 14 oz can crushed tomatoes
- dash of paprika
- salt & pepper to taste
- 4 eggs
- 2 Tbsp chopped parsley
- 3 green onions, sliced (optional)
Heat oil in a small saute pan over medium-low heat. Add the onion and cook until soft, about five minutes. Stir in the pepper and cook until soft, another five minutes. Add the diced tomato and cook until the tomato is soft. Add the crushed tomatoes, paprika, salt and pepper and mix well. Add the eggs, cover, turn heat to low and cook until the egg white has turned white. Sprinkle parsley and green onions and serve with bread.
Adapted from a recipe at Mama Lottie's
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