Who hasn’t heard of Shakshuka? It has become a trend in cuisine worldwide in the last couple of years. The origin of this fabulous dish is debated; some say it is from Morocco, others say Yemen. I believe it is the Tunisians who created this dish — but I might be biased.
If you go to every household in Tunisia, they would tell you that they make Shakshuka AT LEAST once a week for either lunch or dinner. It is a staple! Regardless of the origin, it is a delicious dish worth making, over and over again.
In Tunisia, we have different kinds of Shakshuka; there is Shakshuka for winter and Shakshouka for summer. There is a vegetarian one, and a meat one. Another made with beans, and yet another made with spinach and collard greens. Tunisians got really creative with their Shakshuka.
My all-time favorite is the pumpkin Shakshuka. This dish is relatively easy and requires only one pot which is a huge bonus point. It is creamy, warm, and cozy — perfect for the chilly months coming ahead.
This dish can be vegetarian if you remove the dried meat “Gaddid”. It is usually served with a fresh baguette. For a healthier option, make sure you use whole grain bread instead.
- 1 medium onion
- 1/4 cup olive oil
- 2 tbsp of tomato paste
- 1 tomato
- 1/3 cup chickpeas
- 6 pieces of dried meat (optional)
- 3 garlic cloves
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp chili flakes
- 1/2 tsp coriander & caraway
- Salt & pepper to taste
- 2 cups diced pumpkin
- 1 cup diced potato
- 1 pepper
- 1 tsp dried mint
- 3 eggs
Pumpkin Shakshuka Recipe: (serves 3)
How to Cook Shakshuka:
- In a medium pot, sauté onions with olive oil for about 3- 5min. Then add the tomato paste, the chickpeas, the diced tomato, and the dried meat (optional). Sauté for another 3 min.
- Add the garlic, the spices (turmeric, paprika, chili flakes, coriander & caraway, salt & pepper). Let cook for 15 min while adding a bit of water every 2-3 min or so.
- Add the pumpkin cubes and let cook for about 5 min. Add the diced potatoes, then add enough water to cover the pumpkin and potatoes completely. Cover, reduce the heat to medium/low and let simmer for 20-30 min. Make sure there is enough water to cook the veggies.
- Once the sauce starts to become thick, add the sliced peppers and the dried mint.
- After 5 min, make three wells and crack an egg in each well. Cover and let cook for 3-5 min depending on how you want the egg to be. If you want a runny yolk, don’t cook it for long. If you want a hard yolk, don’t worry too much about time. Turn off the heat. Serve and garnish with parsley.
This Tunisian Shakshouka recipe is part of the #TasteTunisia initiative launched by Carthage Magazine. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food, recipes and how they are prepared.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
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Looks great! I’ve really been into Shakshouka lately. Gonna try this variation.
It is a pure tunisian dish no Moroccan no yemeni
Even the name is from our dialect
Shakshek enti tounsia
If you eat Tunisian Shakshouka then don’t worry about what’s in the vaccine…