August 29, 2018
Shakushuka is a dish that resembles our satarash. The traditional recipe uses almost identical ingredients and what makes it different from our satarash is the way eggs are prepared, which are poached in a thick aromatic sauce, so that they remain whole and absorb all the wonderful flavors of vegetables and give the dish a beautiful appearance.
Shakshuka comes from North Africa and the Middle East, where it has been prepared for generations, and as every traditional good dish of just a few ingredients, it has many variations: with spinach, sausage, cheese, sour cream, hot jalapeno peppers, salted lemon, olives or harissa pasta. We prepared it according to the simplest basic recipe that we enriched with our homemade olive oil ajvar, whose full, mild flavour of roasted peppers fits perfectly into this Mediterranean recipe.
We also love Shashuka because it is prepared in only one dish, very quickly and easily. It was originally prepared in cast frying pans and simmered in traditional stoves, but you can prepare it on the stove in any shallow saucepan with a lid. It was served from these heavy black pans, while it was still sizzling hot, with a fresh bun, ideal to pick up a thick pepper and tomato sauce. It was eaten mostly for breakfast, when it was necessary to prepare a good and satiable meal for a lot of people quickly and without much trouble. Even today, it often serves as a meal for the beginning of the day, and with some fresh cheese and lettuce, shashuka turns into a great lunch or dinner.
2 small onions
2 cloves of garlic
3 peppers – green or red
500g of tomatoes
1 tablespoon of tomato puree
1 teaspoon of dry ground pepper
2 tablespoons of olive oil ajvar
1 tablespoon of olive oil
salt and pepper
bunch of fresh parsley
Chop onions, tomatoes and garlic into small cubes.
Pour a tablespoon of oil in a heated pan, and cook the garlic, along with stirring, until it becomes transparent. Add peppers and garlic and continue to saute for about 5 more minutes until everything softens. Mix tomato puree, dry ground pepper and olive oil ajvar. Add tomatoes, salt and pepper to taste, put a lid and let it all simmer well for the next 20 minutes. If necessary, add some water if the sauce becomes too dry.
With a spoon, make room in the sauce for eggs. Break the eggs one by one in a separate bowl and carefully put them in the sauce. Put the lid back and let it sit until the eggs are pouched, for a few more minutes.
Serve with a lot of chopped fresh parsley.