Gibraltar’s middle eastern cultural connections takes form in this Israeli inspired dish known as Shakshouka or Shakshuka. Usually served as a hot breakfast dish or light lunch, this dish, meaning “all mixed up” is best enjoyed with a roll or a few slices of bread to soak up all that lovely sauce.
It’s no surprise that with Gibraltar’s vibrant Jewish community, this delightfully simple dish ended up in my diet. However, I’m not saying this is the traditional way of making it or by any means the only way, but this is how I’ve come to enjoy my Shakshouka dish with great pleasure.
Ingredients
- 4 Eggs
- 400 g Tomate triturado (passata)
- 2 – 3 Small Tomatoes
- 3 Spring Onions
- 1 Red Bell Pepper
- 1 small red onion
- Salt
- Pepper
- Pimenton dulce
- parsley
Method
1, Dice your onion into little pieces and fry until soft, do the same with your peppers and add to the frying pan. Stir everything together, frying until soft and tender.
2, Once these are ready, chop up fresh tomatoes and add to your red onions and peppers. Fry until these reduce and soften. Pour in the tomate triturado and season with salt, a pinch of sugar and a teaspoon of pimenton dulce, taste until satisfied.
3, Stir the ingredients in the pan and crack four eggs throughout the pan over the tomato mixture. Cover the pan and leave over a low heat until the eggs turn white and cook throughout.
4, Season with parsley and sparingly sprinkle over the finely sliced spring onions.
Mama’s Shakshouka
Ingredients
- 4 Eggs
- 400 g Tomate triturado passata
- 2 – 3 Small Tomatoes
- 3 Spring Onions
- 1 Red Bell Pepper
- 1 small red onion
- Salt
- Pepper
- Pimenton dulce
- parsley
Instructions
- Dice your onion into little pieces and fry until soft, do the same with your peppers and add to the frying pan. Stir everything together, frying until soft and tender.
- Once these are ready, chop up fresh tomatoes and add to your red onions and peppers. Fry until these reduce and soften. Pour in the tomate triturado and season with salt, a pinch of sugar and a teaspoon of pimenton dulce, taste until satisfied.
- Stir the ingredients in the pan and crack four eggs throughout the pan over the tomato mixture. Cover the pan and leave over a low heat until the eggs turn white and cook throughout.
- Season with parsley and sparingly sprinkle over the finely sliced spring onions.