DSC_2762 logoToday incuQIna is going to surprise you with an incredible dish: Shakshouka!

Francesca tasted it some of weeks ago at an international dinner with her lab mates. Karen, a friend of her from Israel cooked this speciality of her country that immediately caught the attention (and forks) of all the guests. Since then it enter as a protagonist of  Fra’s week time home-cooked meals. It is the ultimate comfort food,  that works perfectly either for a dinner alone or with a bunch of friends! And the best is that you can prepare the sauce beforehand and freeze it, so here you go: super fast dinner coming your way! 

We thank Karen for sharing with us (and now with you) her family recipe, and we are going to add some more information about shakshouka. It originally comes from Tunisian arabic and literally means “mixture”. While reading about it, we bumped into the name of Claudia Roden, a famous cook-book writer and cultural anthropologist, and here we quote how she defines it:

“This name is used for all kinds of dishes involving fried vegetables with eggs broken on top. A variety of vegetables, from potatoes and broad beans to artichoke hearts and courgettes, are used in Tunisia, where the dish originated, but it is the version with onions, peppers and tomatoes that has been adopted in Israel as a popular evening meal”. From the Book of Jewish Food.

A vegetarian, quick, tasty and really colorful dish that will bring instant joy to your table: try it!

Serves 2 –Easy– prep time 1 hour

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You will need:

  • 1 onion
  • 1 clove of garlic (or a teaspoon of garlic powder)
  • 2 peppers (if you like use one green and one red)
  • 2 ripe tomatoes
  • 4 tablespoons sunflower seeds oil
  • 2 tablespoons paprika
  • ½ teaspoon cumin
  • spicy chili as you like
  • 2-4 eggs

How to:

  1. Heat the oil in a medium saucepan;
  2. chop and panfry the onion with the low heat;
  3. add the chopped garlic, and let cook for 5-6 minutes on a low heat;
    in the meanwhile, wash, dry and cut the peppers and diced tomatoes. Pour them into the saucepan;
  4. allow to simmer for 30-40 minutes, stirring occasionally;
  5. add the paprika, the cumin and the chili pepper;
  6. now, either turn off the fire, let cool down and then freeze, or keep cooking;
  7. evenly distribute the sauce in the pan and gently crack the eggs over the sauce;
  8. let cook until the egg white is cooked. If you like your eggs well cooked (like hard eggs) cover the pan with a lid and let cook for extra 10 minutes;
  9. serve hot with bread or pita .

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