Good evening, Raffies!
Today we are going to Tunisia and we are going to try a different version of Shakshuka. A few months back, we made the Israelian version of this dish. So, when I was searching for a dish for Tunisia, I got intrigued upon reading about the Tunisian version of Shakshuka.
In Tunisia, it is common to share this dish with everyone, placing the pan in the middle of the table and everyone scooping out with their pieces of bread.
So, let’s try it, shall we?
The recipe is as simple as the Israelian version:
1 tbsp olive oil
2 red bell peppers, julienned
1 red onion, sliced
1 tsp cumin powder
1 tsp dried chili flakes
2 cans of 400 g diced tomatoes
200 g Greek-style yoghurt
1 clove of garlic, crushed
2 tsp lemon juice
coriander leaves to serve
Ksra, North African bread
For this recipe, you can either use an oven or a cast iron pan.
Start by heating the oil in a pan. Fry the onions and the peppers until soft. Season with the chili flakes, cumin powder, salt and pepper. Cook for a few minutes then add the canned tomatoes and bring to a boil. Cook until the sauce thickened and has a nice consistency.
In the meantime, mix the yoghurt with the garlic and the lemon juice. Set aside, you’ll be needing it soon.
Now you make six indents into the sauce and crack one egg in each of the indents. Be careful not to break the eggs while cracking them into the pan. Add half of the yoghurt mixture around the eggs. The other half of the yoghurt sauce will be served later with the dish.
Cook the mixture until the eggs are done.
If you are using an oven, heat it at 180° C, transfer the sauce into an oven proof form. Crack the eggs and add the yoghurt. Bake for about 15 minutes in the oven.
Sprinkle with coriander, adjust with salt and pepper. Serve with Ksra, alternatively, you can use some Turkish bread.
It was great! Lovely. I really liked this version too!