Shakshouka: Eggs and Easy Eating

By Betchy Crocker

If you frequent any culinary magazine, social media site, or webpage, you’ve seen a lot of pics and foodies proclaiming the glory of shakshouka (also spelled shakshuka) – a North African egg dish that food-obsessed betches are fawning over.

Wtf is it? Shakshouka is a staple dish in places like Tunisia, Libya, Algeria, Morocco, and Egypt. It consists of eggs poached in a sauce of crushed tomatoes, chilies, paprika, onions, and – if the cook is feeling daring – sausage, potatoes, and even cheese. It can be breakfast, lunch, drunk brunch, or even dinner.

The best part? There’s like, no carbs.


·         1 tbsp extra virgin olive oil
·         1 small yellow onion, diced
·         1 clove of garlic, finely chopped
·         1 tsp paprika
·         1 tbsp chili powder
·         Salt and pepper
·         2 tsps cumin
·         1 cup canned, crushed tomatoes
·         2 eggs
·         Fresh cilantro
·         Plain Greek yogurt

On the stovetop over medium high heat, in a small nonstick or stainless steel skillet, sweat the onion and garlic in the olive oil. When the onion is translucent, add the spices and tomatoes and let simmer for like 3-5 minutes or until the sauce gets thicker. Taste and add more salt or pepper as needed. Use a spoon to poke two “holes” in the sauce, and then crack an egg in each one. Season the eggs with more salt and pepper. Cover the skillet and let the sauce simmer around the eggs until the whites are cooked but the yolks are still runny.

If the sauce bubbles too much, lower the heat a bit – duh. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle on as much or as little cilantro as you like then dollop a bit of the yogurt on top. Serve with crusty bread if you still need carbs.





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