michelle picker cooks

Shakshouka (or shakshuka), a baked egg dish which has gained popularity in many breakfast cafés here in Australia, is thought to have originated in Tunisia. According to Claudia Roden artichoke hearts, potatoes and broad beans were added to the original dish. It can be found in the cuisines of Libya, Algeria, Morocco and Egypt. In Israel, where it was introduced by Tunisian and Maghrebi Jews, it has been said to rival hummus and falafel as a national favourite, eaten either for breakfast or the evening meal. It is traditionally cooked and served in a cast iron skillet or tagine with plenty of bread to mop up the sauce. Here’s just one version.

Fry 1 diced onion, 1 diced red pepper and 2 finely diced red chillies in olive oil over low heat until wilted. Add 2 cloves of finely diced garlic, ½ a teaspoon of ground cumin, ½ a teaspoon of paprika, ¼ of a teaspoon of cayenne pepper, ¼ of a teaspoon of caraway seeds, ¼ of a teaspoon of freshly ground black pepper and ¾ of a teaspoon of salt. Cook for a few minutes more before adding 1 can of chopped tomatoes. Simmer for 15 minutes adding a little water if necessary. Cut 50g (1¾ oz) of feta into cubes and press them into the sauce. With a spoon make 4 impressions into the sauce and break 4 large eggs into them. Cover and cook until the eggs are nearly cooked to your liking (they will continue to cook after you remove them from the stove). Garnish with chopped parsley.