We see this form of poached eggs pretty often. I wasn’t sure what it is called and where it originated from, until I went to a restaurant in Harvard Square. That’s when I learned that it is North African. And you can make like an infinite version of it.

Basically, it is a red color stew with eggs, and so simple to make. I just make a spiced stew, and since since it can be middle eastern, I decided to use cumin and tumeric, for both taste and color. The dish also reminds me of a Spanish baked eggs for breakfast, but that version normally has chorizo.

What I did was to do what I like! I use cannellini  beans, some minced lamb, capsicum and tomatoes and stewed a nice wok of spiced eggs. Super nice.

It is North African by name, Spanish, Mexican and Middle eastern inspired and cooked in a Chinese wok. I love it!!!

Make this often, it is like the perfect food, has everything: looks good, tastes wonderful, smells heavenly and healthy too.

shakshouka
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Shakshouka

North African origin, Spanish inspired, cooked in a wok
Prep Time15 mins
Cook Time20 mins
Course: Breakfast, Main Course
Cuisine: African, Mediterranean, Spanish
Servings: 4 people
Calories: 240kcal
Author: Pamela Liu
Cost: $7

Equipment

  • Wok
  • Oven

Ingredients

  • 1 Tbsp OIl Any vegetable
  • 5 medium tomatoes Diced 1/2 inch
  • 1 large capsicum (sliced) fresh or smoked canned ones
  • 1 can cannellini beans (optional)
  • 250 g minced lamb, seasoned with salt and pepper can be replaced by any meat or optional
  • 4 small eggs

Aromatics

  • 1 tbsp minced garlic
  • 2 units birdseye chillies (finely chopped) as desired
  • 1 big onion Finely sliced

Spices

  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika as desired

Instructions

  • Heat up the wok and add vegetable oil to smoking hot
  • Preheat oven grill at 240C.
  • Add the tomatoes and capsicum. The skin will turn brown immediately.
  • Add the aromatics and fry until the onions are yellow
  • Add the spices and mix through. Simmer until the tomatoes are soft. Add a bit of stock if the stew is dry.
  • Add the meat by semi-burying them into the red sauce. I made them into meat balls.
  • Crack the eggs on top of the stew in 4 places.
  • Put the whole wok into the oven and cook for 5 to 7 minutes, depending on how done you like your eggs. Watch carefully.
  • Serve with rice, any kind of bread and/or salad.

Notes

shakshouka

Spicy Shakshouka made in a wok

Nutrition

Calories: 240kcal