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

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

Preparation

Add the olive oil to a medium-sized skillet over medium-high heat. Add the onion and garlic and sauté until soft and translucent (about 5 minutes). Add the peppers and caraway seeds. Sauté until the peppers are crisp-tender (about 5 minutes).

Add the tomatoes, cumin, salt, tumeric, paprika and the harissa or hot sauce if you’re 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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About

With origins in the Ottoman Empire, shakshouka — a tomato-and-pepper-based stew — has made its mark around the world, namely in North African and Eastern Mediterranean countries and widely popular in Israel. This version, Shakshouka Tala, is the Tunisian version with eggs, and includes ground cumin and caraway seeds.

My friend gave me her recipe from the cookbook, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, by Gil Marks. I learned that there are many similar versions of the dish served around the world. This recipe includes several variations of the dish, and I opted for the Tunisian version.