Tunisian Shakshuka With Shrimp Recipes

TUNISIAN SHAKSHUKA WITH SHRIMP

Steps:

• Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
• In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
• Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
• Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.

MEXICAN-INSPIRED SHAKSHUKA

Steps:

• Bring salsa to a simmer in a large skillet. Make 4 indentations with a measuring cup and crack an egg into each. Sprinkle with salt and pepper. Reduce heat; cook, covered, until whites are set, about 3 minutes. Top with crumbled cotija cheese and chopped cilantro.

CHAKCHOUKA (SHAKSHOUKA)

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
• Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
• Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

TUNISIAN CHAKCHOUKA

Steps:

• Cut the tomatoes into large pieces. Deseed and dice all the peppers.
• Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme.
• As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.
• When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka.
• Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.