The ONE Campus Challenge is a college competition designed to mobilize students, faculty and alumni in the fight against extreme poverty and preventable disease.
Shakshouka, a.k.a your breakfast just got a North African wake-up call
Shakshouka is a North African egg dish with a tomato, pepper, and onion base often spiced with cumin.
The name “shakshouka” is Libyan Arabic and means “mixture.” Shakshouka likely stems from the Berber word “chakchouka,” meaning a “vegetable ragout.” The naming of this dish likely stems from its versatility. The eggs can be baked or cooked over the stove, scrambled or soft. Any variety of peppers, meats, and spices can be used in combination with the tomato and onion base of the dish.
This simple dish’s popularity has expanded from Morocco, Egypt, Tunisia, Libya, and Algeria to the rest of the Middle East, particularly to Israel where it is widely consumed. The ONE Campus chefs thought we would give it the ol’ college try in an effort to help college students expand their palates on a budget and a time crunch.
What you’ll need:
- 3T Olive oil
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 yellow onion, sliced
- 3-4 garlic cloves, diced
- ¾ tsp salt
- cracked pepper to taste
- 1 tsp cumin
- 1 tsp sugar
- ½ tsp smoked paprika
- ½ tsp chili flakes
- ½ tsp cinnamon
- Cast-iron skillet (or an ovensafe pan)
- 2 medium tomatoes diced small
- ⅓ c white wine or water
- 1 T fresh basil ribbons or chopped Italian parsley
- 4 large organic eggs
- 3 to 6 oz of tomato paste
Slice tomatoes, peppers, and onions thinly.
Add olive oil to pan over medium heat.
Add onions to pan and let brown for 5 minutes.
Add peppers and garlic to onions and let soften for 5 minutes.
Add spices to pan.
Add diced tomatoes and tomato paste to pan.
Let simmer for 15 minutes.
Crack 4 large eggs directly on top of tomato mixture. Cover pan until egg whites are cooked and yolks are to your liking.
Sprinkle fresh basil on top.
Serve immediately and enjoy with a crisp piece of toast!
This recipe was modified from one at the Feasting at Home Blog by Sylvia Fountaine.