Shakshouka or shakshuka is a dish made out of eggs poached in a sauce made with tomatoes, chillies, onions, other vegetables infused with spices. This dish is of Tunisian origin hence it is popular in Tunisia and surrounding regions like Libya, Algeria, Morocco and Egypt. The name Shakshouka means “a mixture” in Tunisian language, it came from the word “chakchouka” which means vegetable ragout.
- 500 g beef brisket, cubed
- 2 cups beef stock
- 2 pcs large eggplants (aubergines)
- 4 large plump red tomatoes, chopped
- 2 tsp preserved lemons, finely chopped
- 1 large white onion, finely chopped
- 6 cloves garlic, minced
- 1 tsp chilli flakes
- ½ tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp tomato paste
- 5 eggs
- olive oil
- freshly ground black pepper
- 4 tbsp tahini paste
- juice from 1 lemon
- 1 clove garlic, minced
- chopped parsley
- Season beef brisket with salt and freshly ground black pepper.
- Prepare a pot add olive oil and place on stove top, once hot add beef and brown on all sides. Pour beef stock bring it to a boil, simmer in low heat covered for 2 hours or until beef is fork tender. Check for liquid levels occasionally and mix one in a while to prevent it from sticking at the bottom of the pot.
- Pull beef apart with fork, drain reserving the liquid, set both meat and liquid aside.
- Piece eggplants using a sharp knife or fork all over its surface, then grill in an open flame or charcoal until charred and cooked.
- Let eggplants cool, remove the charred skin and scoop out the flesh, set it aside.
- In a large skillet or a heavy pan add olive oil then sauté onions, garlic, chilli, cinnamon and cumin. Cook until onions are soft.
- Add the tomato paste and pulled beef and continue to cook for 3 minutes.
- Add the tomatoes, preserved lemon and eggplant flesh and cook for 5 minutes. Add some of the beef stock you set aside earlier just enough to hydrate your beef and vegetable mixture, it should be saucy but not runny. Season with salt and freshly ground black pepper.
- Make 5 wells and crack an egg on each top of the well. Continue to cook in low heat covered for 5-8 until eggs are cooked but still runny.
- Combine all tahini sauce ingredient, add dollops of tahini sauce on top, sprinkle some sumac and garnish it with parley and drizzle of olive oil.
- Remove from heat then serve while hot.