Tunisian Shakshuka With Shrimp By Cooking-NyTimes
The Arabic word shakshuka loosely translates to “all mixed up” in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet.
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 substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.
2 tbsp olive oil
3 garlic cloves, minced (about 3 teaspoons)
½ lb medium shrimp, peeled and deveined
1 medium yellow onion, diced
2 large beefsteak tomatoes, diced
1 green bell pepper, stemmed, seeded and diced
½ cup warm water
4 large eggs
Toasted baguette, for serving
Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
black pepper
Ingredients
2 tbsp olive oil
3 garlic cloves, minced (about 3 teaspoons)
½ lb medium shrimp, peeled and deveined
1 medium yellow onion, diced
2 large beefsteak tomatoes, diced
1 green bell pepper, stemmed, seeded and diced
½ cup warm water
4 large eggs
Toasted baguette, for serving
Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
black pepper
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