When I started Kitchen Keepers, I suggested this food blog would include old favorites as well as new dishes that become a favored family dish. This summer while my tomato plants were still producing abundantly and there were plenty of peppers, I discovered this spicy eggy dish that I made one morning and several since. It is definitely a keeper, but hard to say whether it is best for breakfast, brunch, a light lunch, or supper!
You may be wondering about the title. Isn’t it fun to say? Shakshouka is a staple of Moroccan cuisines, and is also popular in Israel (the name is derived from leshakshek (meaning “to shake” in Hebrew) where it is said to challenge hummus and falafel as a national favourite, especially in the winter. It is traditionally served up in a cast iron pan with bread to mop up the sauce. I add both sweet and hot peppers, garlic, – the possibilities are endless!
1 large onion, chopped
6 medium tomatoes, chopped
1 each sweet and hot peppers, or to taste
salt and pepper
Saute onion and peppers in olive oil until golden.
Add tomatoes. Cover and cook over low heat for 15-20 minutes.
Remove cover and break the eggs over the vegetables.
Replace cover and cook on medium for approximately 5 minutes or until the eggs are firm.
Sprinkle with salt and pepper.
Very good served with pita or other flatbread.