Some say shakshouka is a Maghrebi dish from North Africa. Others say it originated in the Ottoman Empire. But as we all know everything in the Universe is originally from Croatia, and so is Šakšuka. This spicy egg dish was invented on the island of Vis. It's called Patakenjac in Croatian.
Regardless of its origins, one thing is for sure - Shakshouka is a delicious and hearty dish that is enjoyed by many people around the world. The key ingredients in Shakshouka typically include tomatoes, onions, garlic, spices such as cumin and paprika, and eggs. Some variations may also include bell peppers, zucchini, or other vegetables.
The tomatoes are typically diced or crushed, and are the base of the dish. They provide a nice sweetness and acidity that balance out the spices and eggs. The onions and garlic are often sautéed until softened before adding the tomatoes, giving the dish a nice depth of flavor. The spices, such as cumin and paprika, give Shakshouka its signature warmth and depth of flavor.
Eggs are then cracked into the mixture and cooked until the whites are set and the yolks are still runny, creating a creamy and delicious sauce. Some variations may also include feta cheese or other types of cheese on top.
Shakshouka is often served with bread, such as pita or crusty bread, to scoop up the delicious sauce and eggs. It's a perfect brunch dish, or a comforting dinner option.
In Croatia, the dish known as Šakšuka, is often prepared with the addition of potatoes. The potatoes are peeled and diced and cooked with the tomatoes, peppers and onions, which creates a thicker and more filling stew-like dish. The potatoes add a nice starchy texture and a bit of sweetness to the dish that complements the acidity of the tomatoes and the spiciness of the peppers.
In conclusion, Shakshouka is a versatile dish that can be adapted to include a variety of different ingredients, but the core ingredients of tomatoes, onions, garlic, spices, and eggs remain the same. Whether you're in North Africa, Turkey, or Croatia, you're sure to enjoy this delicious and satisfying dish.
Selo Olive Oil
2 tbsp Selo extra virgin olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoon paprika
1 can whole peeled tomatoes
4-6 large eggs
salt and pepper, to taste
1 small bunch fresh parsley, chopped
1 small bunch fresh basil, chopped
5 oz. feta cheese, crumbled
In a large sauté pan on medium heat, add olive oil and chopped bell pepper. Cook for 5 minutes or until onions become translucent while being careful not to burn them at any point during cooking process!
Add garlic and spices to the pan, cooking for another minute.
Add the can of tomatoes and juice to pan, breaking them down with spoon. Add salt or pepper as desired before bringing sauce to a boil then reduce heat back down so that you don't burn anything!
Make small openings in the tomato mixture with your spoon and crack your eggs in. Cover the pan with a lid to help cook the tops of your eggs.
Garnish with chopped basil, parsley and feta cheese.