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Check out my latest creation – a shakshuka like no other! While staying true to the North African roots of this dish, I’ve added a luxurious twist by incorporating heavy cream. It may not be your traditional shakshuka, but it’s an exquisite deviation that elevates the flavors to new heights. This tastes like Tunisia fused with Italy for a moment.
What is Shakshuka?
Originating in Tunisia, shakshuka is a dish featuring softly cooked eggs poached or braised in a chunky tomato and bell pepper sauce. The recipe varies, but warm spices like cumin and paprika are commonly used. I decided to push the boundaries by introducing heavy cream, inspired by the trending combination of heavy cream and eggs making waves on TikTok.
Ingredients:
- Extra virgin olive oil: Use a good quality olive oil
- Vegetables: 1 chopped onion, 1/2 of a green bell peppers and 1/2 of a red bell peppers, and 2 minced garlic
- Spices: coriander, cumin, paprika, tumeric. Adding heat is optional- cayenne, harissa or red pepper flakes
- Tomatoes: 4 fresh roma tomatoes and ½ cup of tomato paste (or used 16 oz canned alternatives)
- Eggs: 3 large raw eggs
- Garnish: Fresh chopped parsley and if you want to elevate this dish add in feta cheese
If you need a guided visual on how I made this, check out the video I made for this shakshuka below!
Cooking Instructions:
- Saute chopped onions and bell peppers in olive oil until tender. Add tomato paste and seasoning. Toast the spices, garlic and tomato paste for 2-3 mins.
- Add diced fresh tomatoes and tomato sauce (or canned alternatives). Simmer covered for 15 minutes, then uncover and cook until the sauce thickens.
3. Add heavy cream and simmer covered for 10 minutes until the sauce thickens.
4. Gently nestle six raw eggs into the simmering sauce and cook until the whites are set. Adjust the cooking time to your preference for runny or fully cooked eggs.
Fusion of Tastes
It might just be my palate, but this creamy shakshuka brought me back to the flavors of Tunisia and Italy. You’ll experience the vibrant flavors and ingredients of Tunisia while the heavy cream reminds me of the creaminess of Italian dishes. The heavy cream brings a velvety texture that beautifully complements the warm North African spices.
Serve and Enjoy
There’s no wrong way to enjoy this creamy twist on shakshuka! However, I highly recommend pairing it with pita bread or a crusty loaf for the perfect dipping experience. If you’re feeling adventurous, add a sprinkle of creamy feta cheese for an extra burst of flavor.
Creamy Shakshuka
Ingredients
- 1 tbsp Olive Oil
- 1 Medium sized onion, chopped
- 1/2 Green Pepper thin strips
- 1/2 Bell Pepper thin strips
- 1 tbsp Tomato Paste
- 3-4 Roma Tomatoes
- 1 tbsp Minced Garlic
- 1/2 cup Heavy Cream
- 3 Eggs
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Paprika
- 1/2 tbsp Cumin
- 1/2 tbsp Tumeric
- 1/2 tbsp Red Pepper Flakes or Cayenne Optional
- 1/2 tbsp Coriander Optional
- 1 tbsp Water
- Salt and pepper to taste
Instructions
- In a heated saucepan with olive oil, heat onion, green pepper and red pepper until onions are translucent.
- Add the tomato paste and incorporate it into the veggie mix for 1 minute. Then add in the spices and continue sautéing the spices and veggies for another 2 minutes.
- In the saucepan, add the garlic, tomatoes, water and mix. Then add the heavy cream and continue stirring. Let it simmer for 5-10 minutes or until sauce thickens.
- Crack the eggs on top of the shakshuka, cover with a lid, and cook until you achieve your preferred egg consistency.
