Shakshoukeh is the kind of dishes that can be prepared and made anytime, by anyone, and using the most basic ingredients that any kitchen would have. It basically consists of two ingredients: tomatoes and eggs, but extra ingredients can be added according to the preference of the cook like garlic, onions, green peppers, cheese and meat. In this recipe, I’ll be using tomatoes, eggs, green onions, parsley and tomato paste for a thicker sauce and more concentrated tomato flavor.
Shakshoukeh has started as a meal for workers, farmers, fishermen, and poor people in general; and this (in addition to it’s fresh and deciduous taste) made it a very popular dish not only in Palestine but in the whole Arab region. It’s called shakshouka in the countries of north Africa (where it’s originally from), jaz-maz in Syria, makhlama in Iraq, and some people would simply call it eggs and tomatoes.
- 1 teaspoon vegetable oil
- 2 tomatoes, finely chopped
- 3/4 teaspoon salt
- 3/4 teaspoon pepper mix
- 1/4 teaspoon chili pepper
- 1 green onion, chopped
- 1 tablespoon parsley, chopped
- 1/2 teaspoon tomato paste (optional)
- 1 egg
- 2 teaspoon olive oil
Heat vegetable oil in a small saucepan. Add tomatoes, salt, pepper mix, and chili pepper. Cover the pan and let simmer over a reduced heat for about 10 minutes or until semi cooked. Stir from time to time.
Add ¼ cup of water, green onion, parsley, and tomato paste to the semi-cooked tomatoes. Leave on a reduced heat for another 2 minutes and keep stirring. Add the egg and the olive oil and wait for only a minute until the egg is slightly cooked. Scramble the mixture a little for less than a minute and Serve hot with pita bread or any other bread of your choice.