Tunisian in origin, some version of the spiced and stewed pepper and tomato dish with eggs known as "shakshouka" can be found almost anywhere in the eastern Mediterranean where it is a popular staple in local bakeries and diners, served in pita breads or with pieces of leavened bread on the side to soak up the rich juices. This variation comes largely from Celia Brooks Brown's World Vegetarian Classics, which I've come lately to adore, with my characteristic addition of a little hot pepper twist to give it an extra kick. A glorious and warming breakfast on a cool spring morning for me, this "shakshouka" would make an equally colorful, surprising and popular dish to serve guests for lunch.
|Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)|
|Recipe by Lisa Turner|
Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen
Published on April 28, 2008
Simple, rich and zesty colorful spiced tomato and pepper stew baked with eggs for a delicious and attractive breakfast or lunch