Shakshuka is a dish that is prepared in various versions throughout the Mediterranean. In some countries it is called eggs in purgatory.
Ingredients:
4 Roma Tomatoes or 3 beefsteak tomatoes grated or diced
4 Pasture Raised Free-Range Eggs
2 tablespoons of Harissa
½ a red onions grated or chopped
2 cloves of garlic chopped
½ teaspoon of Preferably Moroccan Beldi Cumin
½ teaspoon of sweet paprika (I prefer using Pimento De La Vera or Moroccan Paprika)
1 Green pepper (roasted over an open flame until the skin is charred, clean and set aside for using as a garnish)
½ cup of Parsley chopped
½ cup of cilantro chopped
3 tablespoons of olive oil
Directions:
Put the olive oil in a cast iron pan and turn the stove to medium heat. Once the oil is warm, add the onions, the garlic and sweat them until the onions are soft and translucent. Add the grated tomatoes, the spices, the Harissa and the cilantro and parsley and let cook for about twenty minutes. Season the dish with salt and pepper to taste. Make sure when cooking the tomatoes that they don’t turn into a paste, they have to be still runny. Crack the eggs in a separate bowl and add the tomatoes. Season the eggs with salt. Garnish with strips of the roasted green pepper and chopped up cilantro and parsley.
B’Saha means, To your health, in North Africa. It’s the same as Bon Appetit !
