Tripolitan Shakshuka

Tripolitan Shakshuka

Shakshuka is a widespread North African dish, and in its Libyan version the sauce is spicy, thick and concentrated. Tomatoes, peppers, garlic and paprika cook until there is almost no water left, and only then do the eggs go in. The goal is not tomato soup with an egg but a quick matbucha with a soft yolk inside it.

Prep time: 15 minutes · Cook time: 30 minutes · Total: 45 minutes · Yield: 4 servings · Difficulty: easy

The sauce is ready only when the oil reappears

Fresh tomatoes contain more than 90% water. While reducing, the sauce bubbles in water; when it is thick and the oil shows again at the edges, the temperature rises and the taste becomes deeper and sweeter. Only then add the eggs, otherwise they set before the sauce is ready.

Ingredients (for 4 servings)

• 800 grams ripe tomatoes, grated, or an 800-gram can of crushed tomatoes
• 1 medium onion, chopped
• 2 red peppers, cut into thin strips
• 1 hot green pepper, to taste
• 4 cloves garlic, sliced
• 3 tablespoons olive oil
• 50 grams tomato paste
• 1 teaspoon sweet paprika, 1/2 teaspoon hot paprika, 1/2 teaspoon ground caraway
• 6 eggs
• Salt and black pepper

Choosing ingredients and substitutes

In winter, canned crushed tomatoes are often tastier than a pale tomato. Harissa can replace the hot pepper, but start with a teaspoon because brands differ. Caraway is a distinctly Libyan flavor; you can leave it out, but don’t replace it with nigella.

Method

1. Soften the vegetables. Heat oil in a wide pan and fry the onion and peppers for 8–10 minutes until soft and starting to brown.
2. Bloom the spices. Add the garlic, paste, paprika and caraway and fry for a minute, stirring.
3. Reduce well. Add the tomatoes and salt and cook uncovered for 15–20 minutes. Stir occasionally until the sauce is thick and the oil shows at the edges.
4. Add the eggs. Make six wells and crack an egg into each. Salt lightly, cover and cook for 5–8 minutes, until the white is set and the yolk is done as you like it.
5. Stop in time. Remove from the heat when the yolk is slightly softer than you want; the residual heat keeps cooking it.

Nutrition facts and calorie estimate

Bread is not included. A medium Israeli pita adds about 240 calories, so it almost doubles the meal. Cutting the oil to two tablespoons lowers it by about 30 calories per serving.

Variations and tips

• For a fully set yolk, cook for another 2–3 minutes over low heat.
• You can make the sauce two days ahead and cook the eggs just before serving.
• A wide pan is better than a deep pot because it evaporates water quickly.

Summary

A good Tripolitan shakshuka starts with a sauce reduced until the oil returns to the edges. A quarter of the pan is about 290 calories before bread. See also chraime for the same red base with fish, and Tripolitan cuisine.