Tunisian Shakshuka With Shrimp By Cooking-NyTimes

Tunisian Shakshuka With Shrimp By Cooking-NyTimes

The Arabic word shakshuka loosely translates to โ€œall mixed upโ€ in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet.ย 

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Tunisian Shakshuka With Shrimp By Cooking-NyTimes
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substituteย merguezย or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.

ย 2 tbsp olive oil
ย 3 garlic cloves, minced (about 3 teaspoons)
ย ยฝ lb medium shrimp, peeled and deveined
ย 1 medium yellow onion, diced
ย 2 large beefsteak tomatoes, diced
ย 1 green bell pepper, stemmed, seeded and diced
ย 2 tbsp tomato paste
ย ยฝ tsp harissa paste
ย ยฝ tsp ras el hanout
ย ยฝ tsp ground caraway
ย ยผ tsp ground coriander
ย ยฝ cup warm water
ย 4 large eggs
ย Toasted baguette, for serving
ย Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
ย black pepper

Ingredients

ย 2 tbsp olive oil
ย 3 garlic cloves, minced (about 3 teaspoons)
ย ยฝ lb medium shrimp, peeled and deveined
ย 1 medium yellow onion, diced
ย 2 large beefsteak tomatoes, diced
ย 1 green bell pepper, stemmed, seeded and diced
ย 2 tbsp tomato paste
ย ยฝ tsp harissa paste
ย ยฝ tsp ras el hanout
ย ยฝ tsp ground caraway
ย ยผ tsp ground coriander
ย ยฝ cup warm water
ย 4 large eggs
ย Toasted baguette, for serving
ย Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
ย black pepper
Tunisian Shakshuka With Shrimp By Cooking-NyTimes

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