Saturday, January 14, 2012


Shakshûka is a dish Tunisian origins, that is now a staple of Tunisian, Algerian, and Moroccan cuisines, and is also popular in Israel. It's originally hot or very hot with chilies in the tomato sauce, but for breakfast I prefer a milder version.
By the way, it's not only great for breakfast or brunsh, but whenever you want a good, healthy & fast meal. 

Serves: 4
Prep and cook time: 30 min
  • 4 large eggs
  • 2 cans peeled tomatoes (400 grams each)
  • 1 red sweet pepper
  • 1 large onion
  • 2 cloves garlic
  • 1 teaspoon harissa (2 teaspoons if you like it hot)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin 
  • 1 hand full fresh coriander leaves
  • 1 teaspoon olive oil
Cut pepper, onion and garlic into pieces. In a large non-stick frying pan heat the olive oil, add pepper, onion and garlic and fry until the mixture starts to brown. Add harissa, tomato paste, cinnamon, coriander seeds and cumin. 
Cut the potatoes into pieces and add them (with the tomato sauce from the cans) to the pan. Cut half of the the coriander leaves into pieces and add them to the pan. Cook for 15 minutes, stir regularely. Add the eggs to the pan and cook for 10 minutes. 
Cut the rest of the coriander leaves.

Enjoy your meal!