Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.
It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.
This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.
2 medium eggs
1 medium onion finely diced
1 clove of garlic minced
3 table spoon olive oil
1/4 teaspoon of cumin
1/4 cup of frozen peas thawed-100 grams
2/3 cup finely sliced bell pepper- 117 grams
1/4 cup finely sliced aubergine-60 grams
1 1/2 cups cubed tomatoes- 200 grams
1 small chili minced- 2 teaspoons crushed chili
You don’t need a cast-iron
- preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
- Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
- next add the olive oil to the pan.
- Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
- Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
- Add the rest of the vegetables and stir for a minute ad a half.
- Add a pinch of salt, some black pepper and stir.
- At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
- Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
- Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
- Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.
For runny eggs – bake for 3 minutes
For well done egg – bake for 7 minutes.
Now you can serve this dish up with some toast sticks or rice crackers.