Name: Shakshuka or Chakchouka
Total time: 90 min
Yield: 2
Cuisine: española
Ingredients: 1 small or medium red pepper; 1 small or medium green pepper; 1 small or medium yellow pepper; 400 grams of fresh tomato; 2 grams of ground coriander; 1.5 grams of ground cumin; 2.5 grams of paprika powder; Ground cinnamon to taste; 2.5 grams of Harissa; 20 ml tomato concentrate; 3 eggs; 12 ml extra virgin olive oil; coriander to taste; Salt to taste; pepper to taste; Flat bread or pita (optional)

The shakshuka is a dish prepared with vegetables, spices and eggs , traditional from the Middle East and the Maghreb. It is believed that its name comes from the Berber word Chakchouka, which means vegetable stew.

In the 50s it became very popular throughout the area of Israel and today it is a typical food of this country.

I discovered it by chance a few days ago looking for new oriental recipes to try. Its good appearance meant that I could not resist and that I cooked it that same night.

It's quite a recipe similar to the Manchego ratatouille or the famous Mexican huevos rancheros . It is usually accompanied by pita bread or flat bread and has a quite spicy touch that is achieved by adding Harissa, a paste prepared from chili peppers and red pepper.

One of the most famous restaurants specializing in Shakshuka is the Dr. Shakshuka located in the capital of Israel, Tel Aviv. Chef Bino Gabso learned to cook this recipe in prison when he was preparing it for the other prisoners.

If you are lucky enough to visit Israel, you are obliged to try its exquisite Chakchouka.

How to make Israeli shakshuka

Chop the onions into small cubes (a la Brunoise). To do this we can cut in juliana and then make cross cuts.
In a frying pan add the olive oil and add the onion pieces. Add a little pepper and salt and cook for 5-10 minutes.
While we wash and cut the green, red and yellow peppers into cubes. After 5-10 minutes we added next to the onion. Let cook for another 10 minutes over medium heat. It is important to stir to achieve homogeneous cooking.
Once the 10 minutes have passed, we add the spices: cumin, paprika, coriander and cinnamon. We mix.
Let cook for 5 minutes and add the Harissa, stirring the ingredients. We cook 5 more minutes.
Next we introduce the tomato concentrate. We stir and let it cook for 5 minutes.
While we peel and cut the fresh tomatoes. If we have previously poached them it will be easier to remove the skin. After 5 minutes we add them with the rest of the vegetables.
We let everything cook until we see that the vegetables are golden brown. Preheat the oven to 200ºC.
In a special oven tray or pan we pour the mixture of vegetables and spices and make 3 holes where we will put the eggs.
Crack the eggs into each of the 3 holes. We put it in the oven and let it bake for approximately 10 minutes. The exact time is until we see that the egg whites set.

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Ruben Canadas