Mediterranean Shakshouka

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Mediterranean Shakshouka

Mediterranean Shakshouka

Good morning to you all from our campsite in Devon. This Mediterranean Shakshouka is so fulfilling and delicious. Also, it’s so nice and easy that everyone will love cooking it, I know I do and so do our friends that we went camping with. This Mediterranean Shakshouka is so delicious that you can have it at any time of the day. I know in some countries they have it for breakfast but I was brought up to have it at lunch time as a part of a main dish, but I am sure you can have it any time as it is so delicious. Some countries add some spices to the dish, but I like to leave it in the traditional way as this is how I was taught to make it.

I have to say that normally I love changing recipes around and adding my own twist, but this time I have to say that it seems best to stick to the familiar, traditional method for this dish. I believe it was originally popular in Algeria,Tunisia and Israel. Now you will find it in most Mediterranean countries. It is especially delicious when you add the red pepper sauce – try it with and without the paste to see the difference.

It’s good to share recipes from all over the world. It opens up so many cultures and flavours. I like this dish with home-made flat bread that has been baked in a hot clay oven – I can smell it as I’m writing this!. I promised myself I will get a clay oven like the celebrity chefs have. Well you never know what Santa will get me – I have to be good!

I have a lovely new charcoal BBQ grill that I recently bought, and this type of dish always tastes that bit better when made using a proper charcoal barbecue, it makes a big difference to the flavours. This new one of mine is perfect for the job – nice and compact – also ideal for picnics and camping, or just in the garden. Also, because it is made from stainless steel, it won’t rust – a real bonus!  In case you’d like to know, it is a THÜROS, available in Lakeland and several other outlets in the UK.

Well let’s cook:

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Mediterranean Shakshouka
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 40 minutes
Servings
portions
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium pan, on a low BBQ heat, add the oil then fry the onions and keep tossing them. Do not leave the pan as you can't control the heat.
  2. Once the onions have sweated, add the peppers, tomatoes and salt and pepper, and keep tossing with a spoon until you see all the juice come to the top. Then add the red pepper paste and cook for a further 5 mins. NO water is added.
  3. With a spoon make a well in the centre and then break in an egg, do the same all around for all the eggs.
  4. Sprinkle the chopped parsley and cover with the lid and cook for one further minute and then remove from the heat - this will ensure the eggs will not over cook or harden, they will continue to cook in the steam.
  5. Serve with nice home made bread, enjoy!
Recipe Notes

If you cook this dish on a BBQ it will be very quick, but on a hob at home cook it slowly as if you were simmering.

To get the best possible flavour, drizzle over your favourite olive oil when you sprinkle the parsley at the end.

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2 Comments

  1. kushi says:

    Its truly truly awsum.Loved the recipe, It is simple and delicious!

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