The Arabic word shakshuka loosely translates to “all mixed up” in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute <a href="https://cooking.nytimes.com/recipes/1012449-homemade-merguez">merguez</a> or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.
Category: Main Dish
Cuisine: not set
2 tablespoons olive oil
3 garlic cloves minced (about 3 teaspoons)
1/2 pound medium shrimp peeled and deveined
Kosher salt and black pepper
1 medium yellow onion diced
2 large beefsteak tomatoes diced
1 green bell pepper stemmed, seeded and diced
2 tablespoons tomato paste
1/2 teaspoon harissa paste
1/2 teaspoon ras el hanout
1/2 teaspoon ground caraway
1/4 teaspoon ground coriander
1/2 cup warm water
4 large eggs
Toasted baguette for serving
Kalamata olives Calabrese peppers and cornichons, for serving (optional)
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