Tunisian Shakshuka with shrimp is perfect for breakfast, lunch, or dinner, and is sure to impress your taste buds. To make this dish, you’ll need a few key ingredients: olive oil, garlic, shrimp, onion, tomatoes, bell pepper, tomato paste, harissa paste, ras el hanout, caraway, coriander, warm water, and eggs. The combination of these ingredients creates a delicious and complex flavor profile that will leave you wanting more.
History of Tunisian Shakshuka
As a Mediterranean dish, shakshuka has been around for many years and has become a popular breakfast dish in many countries around the world. The dish is made with eggs poached in a spicy tomato sauce, and it is usually served with bread to soak up the sauce.
The origins of shakshuka are not entirely clear, but it is believed to have originated in North Africa, particularly in Tunisia. The dish was originally made with basic ingredients such as tomatoes, onions, and peppers, which were readily available in the region.
Over time, the recipe for shakshuka has evolved, with different variations being created in different countries. In Tunisia, for example, shrimp is often added to the dish to give it a unique flavor.
Shakshuka has gained popularity in recent years due to its simplicity and versatility. It is a quick and easy dish to prepare and can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables and ingredients.
Cultural Significance of Seafood in Tunisia
As a coastal country, Tunisia has a long history of fishing and seafood consumption. Seafood is an important part of Tunisian cuisine and culture, with many traditional dishes featuring fish and other seafood.
One of the most popular seafood dishes in Tunisia is shakshuka with shrimp. This flavorful and hearty dish is made with a spicy tomato sauce, eggs, and succulent shrimp. It’s often served for breakfast but can be enjoyed any time of day.
Seafood is not only important for its taste and nutritional value but also for its cultural significance. Fishing has been a way of life in Tunisia for centuries, and many families have passed down traditional fishing techniques and recipes from generation to generation.
In addition to its cultural importance, seafood also plays an important role in the Tunisian economy. Fishing is a major industry in Tunisia, providing jobs for thousands of people and contributing to the country’s overall economic growth.
Ingredients:
- 2 tbsp of olive oil
- 3 tsp of minced garlic (about 3 cloves)
- 1/2 pound of medium-sized peeled and deveined shrimp
- Kosher salt and black pepper
- 1 medium-sized diced yellow onion
- 2 large beefsteak diced tomatoes
- 1 stemmed, seeded, and diced green bell pepper
- 2 tbsp of tomato paste
- 1/2 tsp of harissa paste
- 1/2 tsp of ras el hanout
- 1/2 tsp of ground caraway
- 1/4 tsp of ground coriander
- 1/2 cup of warm water
- 4 large eggs
How to make Tunisian shakshuka with shrimp?
- Pour a tablespoon of oil into a big cast-iron skillet or a sturdy pan on medium heat. Toss in a teaspoon of garlic, and stir until it’s soft (about 1 minute). Add shrimp, sprinkle with salt and pepper, and cook until they’re pink all over (around 4-5 minutes). Take the shrimp out and set them aside.
- Pour the other tablespoon of olive oil into the same pan along with the onion and the rest of the garlic. Sprinkle salt and pepper, and cook the onion and garlic, stirring often, until the onion looks see-through (about 3 minutes). Next, throw in the tomatoes, bell pepper, tomato paste, and harissa. Sauté the mix for 5 minutes.
- Then, toss in the ras el hanout, coriander, and caraway, and pour in ½ cup of warm water. Give it a good stir until everything is well mixed. Lower the heat, cover the pan, and let it simmer. Stir occasionally and let it cook for 5 minutes.
- To complete the dish, place the shrimp in the sauce, evenly spaced. With a spoon, make shallow holes in the tomato mix for the eggs. Crack the eggs into these holes, cover the pan, and let it simmer for 6 to 8 minutes, or until the eggs are cooked the way you like them.
Serving Suggestions
Accompaniments
When serving shakshuka, several accompaniments can complement the dish. The most popular option is fresh crusty bread, which can be used to scoop up the flavorful tomato sauce and shrimp. Alternatively, you can serve the shakshuka with pita bread or naan. If you want to add some carbs to the meal, you can also serve it with rice or couscous.
Garnishes
Garnishes can add a touch of color and flavor to the dish, making it more appealing to the eye and the palate. You can sprinkle some chopped parsley or cilantro on top of the shakshuka to add freshness and a pop of green. If you like some heat, you can add some sliced jalapeño or red pepper flakes. A dollop of plain Greek yogurt or sour cream can also balance the spiciness and add creaminess. Finally, you can drizzle some olive oil on top of the shakshuka for extra richness.
Nutritional Information
One serving of this dish contains approximately 250 calories, making it a great option for those looking to maintain a healthy weight. It also contains 14 grams of protein, which is essential for building and repairing muscle tissue in the body.
In addition to protein, this dish is also a great source of vitamins and minerals. The tomatoes used in the sauce are rich in vitamin C, which is essential for a healthy immune system. The shrimp provides a healthy dose of vitamin B12, which is important for maintaining healthy nerve and blood cells.
Furthermore, this dish is low in carbohydrates, making it a great option for those following a low-carb or keto diet. It is also gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Variations and Substitutions
Vegetarian Options
If you want to make this dish vegetarian, simply omit the shrimp and add in some extra veggies. You could try adding in some sliced mushrooms, diced bell peppers, or even some cooked chickpeas for added protein.
Spice Level Adjustments
If you’re not a fan of spicy food, you can adjust the spice level in this recipe to your liking. You could use a mild paprika instead of the hot variety, or reduce the amount of harissa paste used. You could also add in some extra sweet bell peppers to balance out the heat. On the other hand, if you like things spicy, feel free to increase the amount of harissa paste or add in some diced jalapeño peppers.
Storage and Reheating Tips
To store this Tunisian dish, it’s important to keep it in an airtight container and refrigerate it promptly after cooking. I usually store it in the fridge for up to 3 days, but it can be frozen for up to a month.
To reheat the shakshuka, I recommend using a stovetop method. Simply heat the shakshuka in a pan over medium heat until it’s heated through, stirring occasionally. You may need to add a splash of water or broth to loosen up the sauce.
If you’re in a rush, you can also reheat it in the microwave. To do so, transfer the shakshuka to a microwave-safe dish and heat it on high for 1-2 minutes, stopping to stir every 30 seconds.
Remember, when reheating shakshuka, it’s important to make sure it’s heated all the way through to avoid any potential foodborne illnesses. Also, keep in mind that the texture of the shrimp may change slightly upon reheating, so it’s best to reheat only what you plan to eat.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp cook quickly, so it’s important to keep an eye on them. Overcooked shrimp can become rubbery and tough, which can ruin the texture of your shakshuka. To avoid this, cook the shrimp until they are just pink and opaque, which should take only a few minutes.
- Adding too much liquid: While it may be tempting to add more liquid to your shakshuka, this can result in a watery dish. Remember that the tomatoes and other ingredients will release their juices as they cook, so you don’t need to add too much liquid. If your shakshuka is too watery, you can try simmering it uncovered for a few minutes to let some of the liquid evaporate.
- Forgetting to season: Shakshuka relies on a few key spices to give it its signature flavor. Don’t forget to season your dish with cumin, paprika, and other spices to bring out the best flavors. You can also add a pinch of salt to enhance the flavors even more.
Conclusion
I have thoroughly enjoyed preparing and tasting this Tunisian shakshuka with shrimp recipe. The combination of eggs, tomatoes, and shrimp creates a flavorful and filling dish that is perfect for any meal of the day.
One thing I appreciate about this recipe is its versatility. You can add your favorite vegetables or spices to make it your own. I added some chopped bell peppers and a pinch of cumin to give it an extra kick.
The use of fresh ingredients is also a plus. The juicy ripe tomatoes and the succulent shrimp make this dish taste even better.
Overall, I highly recommend trying this Tunisian shakshuka with shrimp recipe. It’s easy to make, delicious, and a great way to switch up your breakfast or brunch routine.
Did you know? You can scoop up the flavorful tomato sauce with lavash bread as well.
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