Shakshouka Tala: A Well traveled Tomato and Pepper based Stew

Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew

Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1-2 cloves of garlic, minced
  • 3 bell peppers, seeded and diced
  • 1 jalapeño pepper, seeded and diced
  • 1-1/4 pounds plum tomatoes, peeled, seeded and chopped (about 3 cups – I used canned plum tomatoes)
  • 1 teaspoon kosher or coarse salt
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons caraway seeds
  • 2- teaspoons paprika
  • Optional: 1-2 tablespoons harissa (Northwest African chili paste) or 3-5 drops of hot sauce
  • 3-4 large eggs
Instructions

Add the olive oil to a medium-sized skillet over medium-high heat.

Add the onion and garlic and saut until soft and translucent (about 5 minutes).

Add the peppers and caraway seeds. Saut until the peppers are crisp-tender (about 5 minutes).

Add the tomatoes, cumin, salt, tumeric, paprika and the harissa or hot sauce if youre using. Bring to a boil, then reduce to medium-low heat and cook, stirring occasionally, until the tomatoes are soft (about 15 minutes).

Use the back of a spoon to make indentations in the stew for the eggs. Carefully break the eggs one at a time into a small dish and slide each carefully into each indentation. Cover the pan and cook over low heat until the eggs are set to your liking (for soft yolks, about 5 minutes). If you prefer, divide the tomato and pepper mixture between 3-4 ovenproof ramekins. Make an indentation in the middle of each and add the eggs.

Bake in a preheated oven at 400 degrees F. until the eggs are set to your liking (for soft yolks, about 10 minutes).

Serve with brown rice or pita.

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