Shakshouka(شكشوكة)

We see this form of poached eggs in Shashouka pretty often. I wasn’t sure what it is called and where it originated from, until I went to a restaurant in Harvard Square. That’s when I learned that it is North African. And you can make like an infinite version of it.

Basically, it is a red color stew with eggs, and so simple to make. I just make a spiced stew, and since since it can be middle eastern, I decided to use cumin and tumeric, for both taste and color. The dish also reminds me of a Spanish baked eggs for breakfast, but that version normally has chorizo.

What I did was to do what I like! I use cannellini  beans, some minced lamb, capsicum and tomatoes and stewed a nice wok of spiced eggs. Super nice.

It is North African by name, Spanish, Mexican and Middle eastern inspired and cooked in a Chinese wok. I love it!!!

Make this often, it is like the perfect food, has everything: looks good, tastes wonderful, smells heavenly and healthy too.