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Shakshuka (Eggs with vegetables)

(Egypt / 4 servings/ all seasons/ 30 minutes)

Large skillet
Kitchen knife
Cutting board
Medium bowl
Wooden spoon


6 eggs
1 green pepper – large size
1 onion – medium size, chopped
2 tomatoes – medium size
Olive oil
Salt and Pepper

Food Groups Present in the Recipe
Vegetables: green pepper, onions, tomatoes
Herbs and Spices: Cumin
Olive oil

Dice tomatoes and green pepper into small dice (1/2 x ½ x ½ cm). In a medium to large skillet heat butter or margarine over medium heat. Add onion and stir until yellow. Add parsley and peppers and cook for another 3 minutes then add tomatoes. Leave to simmer for 5 minutes. In a medium bowl beat eggs, salt pepper and cumin and add to vegetables mix in skillet. Stir to mix well with vegetables.
Put on a serving platter and serve immediately
Kid’s participation
Suggest, always at the discretion of the parent or responsible adult and depending on age, the child to wash the vegetables.

Shakshuka should be served hot and some parsley can be sprinkled on top of the plate.

Nutritional & cultural curiosities
While the history of shakshuka is unknown, it seems safe to argue that its origins lie in North Africa and Spain. Three of shakshuka's most common ingredients--tomatoes, paprika, and chili peppers--were brought from the Americas to North Africa and Spain by Spanish explorers in the 15th and 16th centuries--where they remain an integral part of the region's cuisine.

Useful tip
The whole dish can also be put in the oven for a couple of minutes to give it a more consistent texture.

Publish date 14/04/2014 13:17
Last updated 14/04/2014 13:21