Shakhshukh – Algerian Vegeterian Dish
Spicy Ratatouille Variation Vegetable Recipe from North Africa
Oct 20, 2009
This spicy ratatouille-like dish is a mild chillli supper dish. Use it as a tapas or dip. Delicious on its own or as a side-dish. It's an easy recipe but not a quick make
Shakhshukha is very much like a ratatouille that comes from North Africa and is made with vegetables and quite unusually, eggs.
The name of the dish shakhshukha is not an Arabic word, but Turkish which means it probably originated in Turkey and was taken via travelling mechants to North Africa were it was adopted and adapted.
Although it’s ingredients are simple this is quite a labour intensive and time-consuming dish to prepare.
Shakhshukha - Makes 6 servings
Ingredients
- 2 green bell pepper
- 10 garlic cloves, large and chopped
- 1/2 kilo tomatoes, fresh
- 1 green chile, fresh and chopped
- 2 auberignes, small and cut into slices
- 1 cup extra virgin olive oil
- 2 courgettes, medium, cut into slices
- 4 eggs, beaten
- 1/2 tsp cayenne pepper
- salt and pepper
Method
- Preheat a gas grill or oven to 425 degrees F.
- Put the bell peppers and tomatoes on the grilling rack or on a baking tray and grill or bake until the whole skin of the peppers turns black and blisters and the skins of the tomatoes are falling off, this can take about 40 minutes.
- When they are cool enough to touch, remove the skins on the peppers and tomatoes and remove any white pith and seeds. Cut the peppers into strips and the tomatoes into slices.
- Put slices of the aubergine on paper towels and sprinkle with them salt, Leaving for a while so that the bitter juices are expelled then can take about 30 minutes then pat them and cut the slices in half.
- Heat the olive oil in a casserole dish over a medium heat, then add the aubergine and cook for about 4 minutes until lightly. Remove the aubergine onto absorbent towel and leave the oil to cool.
- On a low heat put the courgettes, peppers, tomatoes, garlic, and parsley, salt and peppers bring to a simmer then cover. Leave for about 30 minutes until most of the liquid has gone, then add the aubergine.
- Break the eggs into a bowl and whisk then add some salt and pepper and a few tablespoons of liquid from the casserole. Turn up the heat and stir in the eggs, keeping them moving gently and continuously until they set which should be about 6 minutes then serve hot with some fresh crusty bread.
Enjoy on its own or with fresh crusty bread to soak up those delicious chilli juices.
The copyright of the article Shakhshukh – Algerian Vegeterian Dish in Moroccan Food is owned by Rachel L. Webb. Permission to republish Shakhshukh – Algerian Vegeterian Dish in print or online must be granted by the author in writing.
