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    Home » Libya

    Libyan Shakshuka (Eggs Poached in Tomato Sauce)

    June 16, 2016 By Darlene at International Cuisine

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    Libyan Shakshuka is a dish of eggs poached in a spicy tomato sauce.  We enjoyed this dish as the main course of our Libyan meal with some Libyan bread.  I don't know why we don't eat eggs for the main meal of the day more often. I always have an abundance of eggs thanks to our four Buff-Orphington chickens who lay beautiful brown eggs nearly every day.  This dish is awesome and could be enjoyed for any meal of the day.  We loved it, I hope you do to!

    Libyan Shakshuka

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    4.67 from 3 votes

    Libyan Shakshuka (Eggs Poached in Tomato Sauce)

    Course Main Dish
    Cuisine Libyan
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 3 jalapeños stemmed, seeded, and finely chopped
    • 1 small yellow onion chopped
    • 6 cloves garlic crushed
    • 1 tsp. ground cumin
    • 1 tbsp. paprika
    • 1 28-oz. can whole peeled tomatoes, undrained
    • 8 eggs
    • 1 ⁄2 cup crumbled feta cheese
    • 1 tbsp. chopped flat-leaf parsley
    • Warm Libyan bread Khubitz howsh for serving
    • 1 ⁄4 cup extra-virgin olive oil
    • Salt to taste

    Instructions

    • Heat oil in a 12" skillet over medium-high heat.
    • Add chilies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
    • Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
    • Put tomatoes and their liquid into a medium bowl and crush with your hands or a wooden spoon.Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes.
    • Season sauce with salt.
    • Crack eggs over sauce so that eggs are evenly distributed across sauce's surface.
    • Cover skillet and cook until yolks are just set, about 5 minutes.
    • Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
    • Sprinkle shakshuka with feta and parsley and serve with Libyan bread, for dipping.

     

     

     

    More Libya

    • Libyan M'battan (Fried Potato wedges with Minced Meat)
    • Libyan Salad (Salata Arabiya bil Tufah Albaladi)
    • Libyan Bread ( Khubzit Howsh)
    • Libyan Watermelon (Batikh)
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    Filed Under: Libya, Main Dish, Recipes

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