This recipe is my own twist, a Spicy Curry Shakshouka using local ingredients that are readily available. The word Shakshouka is Maghrebi Arabic meaning mixture and although this dish has existed in Mediterranean cultures for centuries, its exact origin is still up for debate. There are different versions of the dish that incorporate different spices, meat, vegetables and legumes.
Spicy Curry Shakshouka
Ingredients
- 6 tomatoes cubed
- 1 onion diced
- 3 cloves of garlic minced
- 1 scotch bonnet pepper minced
- 4 shadon beni leaves finely chopped
- 1/2 tsp curry powder
- 1 tbsp tomato paste
- 2 eggs
- 3 tbsp olive oil
- salt & black pepper to taste
Method
- Add tomatoes to a blender or food processor and blend until smooth
- Use a sieve to strain puree removing bits of skin and seeds
- Add olive oil to a pan
- Add onion, garlic and scotch bonnet pepper to pan then saute for 2 minutes
- Add curry powder, season with salt then continue to saute for 1 minute
- Add tomato paste and 1/2 of the shadon beni then saute for 3 minutes
- Add tomato puree then cook on medium heat until sauce has reduced and thickened
- Use a spoon to make a crater in the mixture then add eggs (break the yolks if you don’t want a runny egg)
- Cover and allow to cook for 2 to 3 minutes
- Add remaining herbs and season with black pepper to taste
- Enjoy
