Shakshuka ar. الشكشوكة comes from Tunisia, but it can often be found on the tables of other Arab countries, especially in Morocco, Saudi Arabia, Algeria, and Lebanon. Similar to our sataraš or bećarac, but the taste is completely different.

Here are the ingredients:

1 head of onion 1 clove of garlic A few tablespoons of olive oil 1/2 red pepper 500 g of fresh tomatoes or one can of chopped tomatoes 1/2 teaspoon cumin 1/2 teaspoon of salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper (you can also use hot pepper) 4 eggs (can be less or more – if desired) A little feta Fresh parsley (optional)

Preparation:

Finely chopped onion and finely chopped garlic, with the addition of salt, fry in olive oil until they soften. Add the pepper and fry for a few minutes until the pepper softens slightly. Add spices and fry briefly. Then, add finely chopped tomatoes that you have previously peeled, or put chopped tomatoes from a can if they are not in season. Simmer for 10-15 minutes until nicely browned. Taste and add spices if necessary. Next, make 4 indentations in which the eggs will go. Crack each egg carefully into its well, add salt and cover. Simmer until the egg is cooked to your liking. Remove from heat and serve with fresh parsley and a few pieces of feta, if desired