Who said Shakshuka for one cannot just be as fun? As long as you have a mini cast iron pan, you can totally make this dish yourself in less than 30 minutes.
Shakshuka is probably one of my favourite breakfast dishes of all time – up there with the avocado toast. 
Was particularly craving it last Sunday evening so given the current ‘work at home’ policy, I figured I would need to take the matter in my own hands if I wanted to savour this quintessential Tunisian dish.
For those who are unaware, Shakshuka means ‘mixture’ in Arabic, and this traditional dish simply consists of a mixture of garlic, onions, tomato, eggs and spices. Originally this dish hails from Tunisia and the Middle east but its popularity has seen it made its way to several other countries.
This dish makes me reminisce of my days in Tel Aviv (2017 summer) so recreating it makes me somewhat nostalgic. Sad that I can’t travel anywhere now given the corona situation! 
If you look online, you will be able to find several variations of this dish. There is no right or wrong, but I like to add a bit of spice to mine by squeezing some harissa into the tomato sauce as I cook it. I do highly advise, however, to make this dish in a cast iron pan. It won’t stick and it’ll keep the dish hot as you slowly savour it.
Ingredients
- 1/3 onion or 1 shallot, diced
- 1/3 red bell pepper, sliced into small pieces
- 1 garlic clove, diced
- 2 eggs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/3 teaspoon cayenne pepper (optional)
- 1 teaspoon harissa paste
- 1/2 can of crushed tomatoes
- 1 teaspoon of diced fresh parsley (garnish)
- 1 teaspoon of olive oil
- salt and pepper to taste
Instructions
- Heat a cast iron on medium heat and add the oil and diced onions (or shallot if using).
- Once onions are sweated sufficiently (they will be soft), add the sliced bell peppers and garlic and slowly cook for 5-7 minutes until softened on low heat.
- Add the harissa paste and canned tomatoes followed by the spices. Stir gently with a spatula and season with salt and pepper. Simmer for another 5 minutes.
- Using the back of a spoon, 'spoon' two holes in the tomato mixture and crack two eggs respectively into the temporarily cavity. Cover the cast iron with a lid and let it cook for 5-7 minutes or so on slow heat depending on how well you like your eggs (I like mine still a bit runny).
- Once eggs are cooked to your liking, remove the cast iron from the stove and garnish with the parsley and zaatar (if using) before serving with some crusty sourdough or pita.Â
