Shakshuka is a traditional dish originated in Tunisia, but has become popular all over the world. Shakshuka means blend or mix and this dish is perfect for using your veggie leftovers from the cupboard or fridge. Mabruka has produced the perfect seasoning for the dish, the ingredients are Zaatar, coriander seeds, turmeric, garlic, cumin, black pepper, cayenne pepper and salt. A short video from when Safa, the owner of Mabruka, visited and we made a Shakshuka will be published here soon.
Ingredients
1 tin chopped tomatoes, organic
2 tbsp tomato paste, organic and without additives
1/2 onion
3 garlic
celery stalk, about 2 inches
1/3 cup sunflower seeds
2 heaped tbsp Shakshuka seasoning, from Mabruka
3-4 eggs
olive oil, for frying
salt and black pepper, to taste
handful of fresh coriander
Method
Grind the sunflower seeds a bit, be careful not to let it become a powder.
Rinse and chop onion, garlic and celery.
In a big pan with olive oil fry the onion, celery and sunflower seeds on medium heat until the onion has become transparent. Add the garlic and fry a bit more, but don’t let it brown.
Add the Shakshuka seasoning to the pan and blend well before pouring in the tomatoes and adding the tomato paste. Stir until everything has blended well together and let it simmer until it has thickened, for about 10 minutes. Season to taste with salt and black pepper.
Make a small holes for the eggs and crack one in each hole. Put the lid on the pan and let the eggs cook until they’ve set, or for about 7-8 minutes. It’s different how much people like their eggs to be cooked. Garnish with fresh coriander.
Note that you can use just about any veggies you like for this dish. Best to simply use what ever you have. I used celery and sunflower seeds this time, but I guess red bell pepper is what most people use. Mushrooms are really good too and so are carrots. It’s really nice to have a bit of Harissa from Mabruka with it.
Serve with lots of green salad and gluten-free bread.
This recipe is sponsored by Mabruka.
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