Travel Noire Eats And Recipes: Tunisian Shakshuka
By Travel Noire
Nothing unites people quite like food. To celebrate the black men and women who are using food to connect cultures and communities, we’re sharing some of our favorite recipes from chefs, at-home cooks, and food lovers who know that great flavors can bring us all together. The team behind African Chow (@africanchow) shares how to make Shakshuka, a traditional Tunisian dish of poached eggs in tomato sauce that is delicious, quick and surprisingly simple. This just may become one of your new favorite brunch recipes.
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium red bell pepper, chopped
2 cans (14 oz.- 400g each) diced tomatoes
2 tbsp (30g) tomato paste
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika chili flakes, to taste
1 tsp sugar salt and freshly ground black pepper
fresh parsley/cilantro for garnish
Feta cheese for garnish
1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat. Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.
2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened.
3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce.
4. Crack the eggs over the tomato mixture. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita.
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