Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew
Total Steps
7
Ingredients
13
Tools Needed
5
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Grab a PlateIngredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1-2 cloves garlic, minced
- 3 bell peppers, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 1-1/4 pounds plum tomatoes, peeled, seeded and chopped
- 1 teaspoon kosher or coarse salt
- 1 teaspoon ground cumin
- 1-1/2 teaspoons caraway seeds
- 2 teaspoons paprika
- 1-2 tablespoons harissa (Northwest African chili paste)(optional)
- 3-5 drops hot sauce(optional)
- 3-4 large eggs
Instructions
Step 1
Add the olive oil to a medium-sized skillet over medium-high heat. Add the onion and garlic and sauté until soft and translucent.
Step 2
Add the peppers and caraway seeds. Sauté until the peppers are crisp-tender.
Step 3
Add the tomatoes, cumin, salt, tumeric, paprika and the harissa or hot sauce (if using). Bring to a boil, then reduce to medium-low heat and cook, stirring occasionally, until the tomatoes are soft.
Step 4
Use the back of a spoon to make indentations in the stew for the eggs. Carefully break the eggs one at a time into a small dish and slide each carefully into each indentation.
Step 5
Cover the pan and cook over low heat until the eggs are set to your liking. (For soft yolks, this takes about 5 minutes).
Step 6
Alternatively, divide the tomato and pepper mixture between 3-4 ovenproof ramekins. Make an indentation in the middle of each and add the eggs. Bake in a preheated oven at 400 degrees F. until the eggs are set to your liking. (For soft yolks, this takes about 10 minutes).
Step 7
Serve with brown rice or pita.