Shakshuka (Eggs in Tomato Stew)
One of its earliest known versions had meat but, yes, shakshuka can be a meatless dish. But because eggs are an integral part of the dish, it can never be vegan.We like our shakshuka with meat.
- 2 tablespoons olive oil
- 250 grams ground beef
- ½ cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon ground coriander
- 1 teaspoon paprika sweet or smoked; either is fine
- ½ teaspoon ground cumin
- 1 teaspoon cayenne
- 1 can whole roasted tomatoes (about two cups with the liquid)
- 1 large zucchini halved or quartered, and thinly sliced
- 4 eggs
- chopped parsley to garnish
- Heat the olive oil in a thick-bottomed frying pan.
- Over high heat, spread the ground beef in the hot oil and leave to brown for a few minutes. Stir and continue cooking until lightly browned evenly.
- Lower the heat to medium and add the chopped onion, minced garlic, ground coriander, paprika, cumin, cayenne, one teaspoon salt and half a quarter teaspoon of pepper.
- Cook with occasional stirring until the onion pieces are softened.
- Pour in the canned tomatoes with the liquid. Stir. Lightly crush the tomatoes into smaller pieces using a spatula.
- Bring to the boil and cook, uncovered, for ten to 15 minutes or until reduced by half and the sauce is chunky.
- Taste the tomato stew and add more salt and pepper, if needed.
- Stir in the zucchini slices and cook for two to three minutes.
- Using the back of a soup ladle, make four wells in the tomato stew.
- Crack an egg directly into each well.
- Continue cooking the shakshuka until the eggs are done to your preference.
- Serve the shakshuka in the pan sprinkled with chopped parsley.
Save on Pinterest
For the total experience, serve your shakshuka with pita or naan.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!