Breakfast in North Africa is all about the bread. You spread feta cheese into a warm baladi loaf topped with sliced tomatoes in Egypt, or you cut your loaf of flatbread in small pieces and use them to scoop up mouthfuls of delicious hot Ful. In Morocco, it’s Khobz and dip, while in Algeria, the bread and pastries are topped with sweet ingredients like honey and jam. In Tunisia, if it’s not pastries, it’s bread dipped in olive oil or topped with delicious cheeses.
Eggs are an important component of the daily breakfast in many cultures. Though not as prominent as in American cuisine, eggs still make an appearance on the breakfast tables of North African families. Shakshouka is a North African take on breakfast eggs that shows up in many countries in the region.
You will find this tomato sauce eggs concoction in Morocco, Tunisia, Algeria, Egypt, and Libya. While every country adds its own touch to this hearty recipe, the main theme is still the same. Combine eggs, vegetables, and tomato sauce to create a dish that is healthy, and delicious. It is also suitable for those following a vegetarian lifestyle. Here is a detailed recipe for the Libyan take on Shakshouka.
- 2 tablespoons Olive oil
- 1 Onion diced
- 2 cloves Garlic finely chopped
- 1 Red bell pepper chopped
- 1 Orange bell pepper chopped
- 2 tablespoons Tomato paste optional
- 6 Plum tomatoes diced
- 1 cup Water
- 1 teaspoon Paprika
- 1 teaspoon Thyme optional
- 1 teaspoon Cumin optional
- ½ teaspoon Chili powder optional
- Salt and pepper to taste
- 4 Eggs
- Fresh parsley and coriander for garnish
- Heat a pan over medium heat and add oil.
- Add the diced onion and stir for 2-3 minutes or until the onion becomes soft. Then add the garlic and stir for a few seconds until fragrant.
- Add the chopped bell peppers and sauté with the onion-garlic mixture for 5 minutes.
- Then add the diced tomatoes with the spices and the tomato paste and stir everything well together. Let it cook for 5 minutes, then add the water and cook for about 15 more minutes.
- Once the sauce has reduced, take a large spoon to make small wells in the sauce, and crack the eggs into each well. Cover the pan surface.
- Cover the pan and let it simmer over medium heat for 10 minutes, or if you like your eggs runny, let simmer for 5 minutes, then remove from heat and leave it covered for another 5 minutes.
- Garnish with chopped cilantro and parsley.
- Serve with warm bread and enjoy!