Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipe Index
    • Appetizers
    • Breakfast
    • Dessert
    • Dinner
    • Drinks
    • Gluten Free
    • Lunch
    • Snacks
    • Vegan
    • Vegetarian
  • Out & About
  • About
  • Contact
  • Free eCookbook

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

December 6, 2011 By Patricia 4 Comments

Food and Friends with History

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 old (meaning longtime!) friend, Michelle, often posts about food on Facebook. It’s always interesting to read about mealtime in her household. Along with the workarounds for dietary restrictions and hearing about holiday goodies, there’s also the hilarity of teenage-pickiness added to the mix. In other words, since I don’t have teenagers, it’s a hoot to read about the activity at her house!

Worldwide Appeal

Along with her good taste in music, I trust Michelle’s taste in food.  At one point she mentioned shakshouka — a dish I’d never heard of but was eager to try. She said she’d first had it as a college student in Israel (personally made for her by a handsome Israeli – ah, the good old days!) and that it’s a staple that most kids learn to make while serving in the Army.

Michelle 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.

It’s easy to make, filling, inexpensive and can be spicy if you choose. Perfect served with brown rice or pita bread, you can add or subtract ingredients as you wish – it’ll still be delicious!

Adapted slightly from Gil Marks’ version in Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. On its own, this is a great gluten-free dish.

Recipe for Shakshouka Tala (Tunisian Tomato and Pepper Stew with Eggs):

Serves 3-4 people

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

  1. 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).
  2. 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).
  3. 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.
Serves 3-4 people

Filed Under: Dinner, Gluten Free, Recipes, Vegetarian Tagged With: dinner, shakshouka, stew

« Baked Pears with Oatmeal Crumble Topping
Pasta with Anchovy-Walnut Sauce »
Subscribe
subscribe
Share your email & I will send you new recipes!

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  1. Deejah says

    December 6, 2011 at 6:44 pm

    I can't pronounce it - but it looks amazing!
    Reply
    • Patricia says

      December 6, 2011 at 9:12 pm

      Ha! I have a hard time, too - it is so tasty - just had leftovers : )
      Reply
  2. Monet says

    December 9, 2011 at 9:01 pm

    I can see why this is enjoyed all around! What a simple and delicious stew. I want to make this for dinner!
    Reply
    • Patricia says

      December 9, 2011 at 11:03 pm

      It really is so good! I hope you try it one day & enjoy!
      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *


I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

Learn More...

Search

Subscribe
subscribe
Share your email & I will
send you new recipes!

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Featured On

See More >>

featured posts

A bowl of Broccoli and Bean Soup with Lemon is ideal on a busy night, especially when the weather turns chilly.

Broccoli and Bean Soup with Lemon

Oktoberfest Sheet Pan Brats with Roasted Vegetables is a fun and easy-to-make meal!

Oktoberfest Sheet Pan Brats with Roasted Vegetables

Queen Elizabeth II’s Drop Scones (Scottish Pancakes) topped with fresh fruit and syrup makes an amazing breakfast or breakfast-for-dinner!

Queen Elizabeth II’s Drop Scones (Scottish Pancakes)

Copyright © 2013 - 2020 Grab A Plate · Logo by Response Creative · Disclosure and Privacy Policies