Bismillahir Rahmanir Raheem
This is a delicious breakfast recipe that's very popular in North Africa and the Arab world, where it originally come from, but now it's well known worldwide and proved to be quite a hit in the west too!
Moroccans call it Baayd bil Madicha where I'm from which means eggs with tomatoes ;)
It's eggs are traditionally pouched in a tomato, onion & pepper sauce that's infused with beautiful Mediterranean flavors, perfect for waking you up!
Growing up I never saw my mother making it with onion and chopped fresh pepper when having it for breakfast, but she did when we had it for a quick lunch, I have no idea why this was, but it just stuck on me like that. So today, as we had it for breakfast; I didn't stir fry the onions and pepper first before adding the garlic and tomatoe!
This recipe serves 2-4 people
- 5-6 Fresh Tomatoes - peeled and chopped (or you can use 1 tin of Tomatoes)
- 2 cloves of Garlic - finely grated or crushed
- 1 hand full of chopped Parsley or coriander - ( and save some for garnish)
- 1/2 tea spoon of sweet Paprika -
- 1/2 tea spoon Cumin powder -
- Salt to taste -
- 2-3 table spoons Olive Oil -
- 1 tea spoon sugar - optional to balance the flavor
- 4 eggs -
- 1/2 onion & 1/2 green pepper (chopped small) - this is optional, if you choose to add these to your shakshouka, stir fry them first in the olive oil before adding the other ingredients
- Heat the oil up in a frying pan then add the garlic, herbs and spices, stir fry for a bit and then add the chopped tomatoes followed by the sugar if your using it. (a fresh chopped chilly is optional)
- When the tomatoes have dissolved into a pulp you can make a small hole in each corner to crack the 4 eggs straight into the corners of the pan, leaving room between each for expansion. Sprinkle a little salt and black pepper on top Cover and leave under a low heat until the egg whites are set and yolks still runny.
- Garnish with some fresh chopped parsley and serve with olives and hot bread ;)