images.jpegThis is a simple but gorgeous version of the famous Tunisian dish. It is also a nice recipe to eat as part of one of the Shabbat meals or any evening now that spring seems to be round the corner.

Shakshouka (serves 4 people)

2 red peppers

2 green peppers
4 tomatoes or 400 gr of peeled canned tomatoes (much tastier in winter or until tomatoes are really nice in shops)

4 garlic cloves

olive oil

salt and pepper

Roast the peppers under the grill until the skin is dark and the flesh is cooked. Forget about the pepers for a while and get back to them when they have cooled, this takes at least 30 minutes.

Meanwhile skin the tomatoes and roughly chop them. Heat the oil in a pan and add the garlic.

Now skin and slice the peppers. Add the tomatoes and peppers to the pan.

Cook covered for about 45 minutes or until the shakshouka has a jammy consistence and a deep red color. Serve cold.

6 thoughts on “Shakshouka

  1. i love shakshouka. but i put the poachy egg on top, do you do that? this would be a perfect meal during pesach too, especially with what appears to be a matzah shortage!:-)

  2. I eat this version cold, i.e. without the eggs on top. I make a different version with eggs. In fact I had planned to post it next week.

  3. the tunisian chekchouka is a little different. You put ognions, merguez and green peppers in a pan togehthet with olivoil and garlic, add tomatoes and potatoes in quarters, plus a glas of water, salt and pepper. Stir for 45 minutes, add eggs on top, cover and stir for five minutes. It’s delicious with mazas or bread! It’s like the swedish pytt i panna, you can add any vegetable you find!

  4. SC: I think the recipe I posted is more like “marmouma” but the recipe I used and altered said “shakshouka”.
    Thank you for the recipe. Do you brown the first ingredients or do you directly put everything together?

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