How I Make Tunisian Egg Tomato Sauce Dip

This complicatedly named dish best known in Arab and North African countries is my breakfast meal for a few days now. It doesn’t just look good. It also tastes good. It’s a dish of poached eggs in a sauce of tomatoes. It’s just as simple as that and, yet, people get addicted to it.

I first knew Shakshouka when I ordered the dish at an Arabic restaurant in our province called Calorgies. I got to learn more about it when I watched how it is made by the locals in the “Tel Aviv, Israel” episode of Netflix’s “Somebody Feed Phil“. It is said that Shakshouka originated in North Africa after tomatoes were introduced to the region as part of Columbian exchange.

1. Prepare all the ingredients needed. I can’t give you the measurements though since I used estimates when I cooked this.

• Tomato
• Eggs
• Tomato Sauce
• Olive oil 
• Onion
• Cumin
• Paprika
• Chili flakes
• Pepper
• Basil

2. Chop the onion and tomatoes into dices.

3. Saute chopped onion and tomatoes in a heated olive oil.

4. Pour the rest of the tomato sauce.

5. Season with cumin, paprika, pepper and chili flakes.

6. Dig a whole in the middle and cook the egg there. Cover the pan.

7. Remove from heat and shower with basil flakes.

8. You Shakshouka is now done and ready to be served.