Shakshuka means mixture. It is a poached egg dish from the Maghreb region and has many versions of it from each country or community that makes it. Maghreb, also called the Arab Maghreb, is the western part of the Arab world. Maghreb countries are countries of northwest Africa primarily Algeria, Libya, Mauritania, Morocco & Tunisia.
Each country disputes the origin of this dish but it is widely believed that north African jewish immigrants from Israel brought this dish to the land. It has always been a rustic dish with many variations from each country. You can serve this dish with sausages, dried lemons, goats cheese, olives, harissa and even serve it scrambled.
It is mostly served with bread that is dipped in it and eaten with some mint tea. Pickled veggies and sausages can also be served alongside.
Olive Oil, ज़ैतून तेल – 3 tbsp
Garlic, chopped लहसुन – 2 tsp
Ginger, chopped अदरक – ½ inch pc
Onion, diced प्याज – 1 cup
Capscium, diced, शिमला मिर्च – 1 cup
Tomato, diced टमाटर – 1 cup
Green chilli, chopped हरी मिर्च – 1 no
Fresh Tomato puree ताज़ी टमाटर प्यूरी – 2 cups
Kashmiri chilli powder कश्मीरी मिर्च पाउडर – 1 tbsp
Turmeric powder हल्दी – ½ tsp
Salt नमक – to taste
Sugar चीनी – ½ tsp
Cheese grated, चीज़ – ½ cup
Eggs अंडे – 4-5 nos
Black olives काला ज़ैतून – handful
Green olives हरा ज़ैतून – handful
Coriander, chopped ताज़ा धनिया – handful
Sourdough bread slices
Heat a pan and drizzle olive oil. Once hot add garlic, ginger and give a quick stir, do not brown it. Add onions, tomato, capsicum and green chillies together and on high heat toss them for a minute. Sprinkle chilli powder, turmeric and stir and then pour the fresh tomato puree. Sprinkle salt and a pinch of sugar and cook on high heat for 3-4 mins.
Now lower the heat and separately break an egg in a bowl. Using the back of the spoon make a little space or depressing in the centre of the pan and pour the egg in that cavity. Similarly break the remaining eggs and pour it in the pan. Sprinkle some grated cheese over the the entire dish.