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Breakfast

Libyan Shakshuka

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10 min
Prep
20 min
Cook

Ingredients

  • 4 large eggs
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 400 g (14 oz) canned or fresh chopped tomatoes
  • 100 g (3.5 oz) minced lamb (optional)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp chili flakes
  • Salt and black pepper, to taste
  • 2 tbsp chopped parsley or coriander, for garnish

Method

  1. Heat olive oil in a wide skillet over medium heat and saute the onion and pepper for 5-6 minutes until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. If using, add the minced lamb and cook until browned, about 5 minutes.
  4. Stir in the tomatoes, cumin, paprika, chili flakes, salt and pepper.
  5. Simmer uncovered for 12-15 minutes until the sauce thickens.
  6. Make four small wells in the sauce and crack an egg into each well.
  7. Cover the skillet and cook for 5-6 minutes until the egg whites are set but yolks remain soft.
  8. Garnish with parsley or coriander and serve immediately straight from the skillet with flatbread.

Introduction: Shakshuka holds a distinct place at the Libyan breakfast table, where eggs are gently poached in a thick, well-spiced tomato and pepper sauce, often enriched with a little minced lamb.

Cultural Background: Shakshuka holds a distinct place at the Libyan breakfast table, where eggs are gently poached in a thick, well-spiced tomato and pepper sauce, often enriched with a little minced lamb. While variations of shakshuka are found across North Africa, the Libyan version leans on cumin, paprika and a generous hand with garlic, and is customarily scooped up with fresh Libyan flatbread rather than served plated with cutlery.

Tips: Keep the sauce slightly loose before adding eggs, as it will continue to thicken while the eggs poach. For a smokier flavor, char the peppers first before dicing.

Variations: A vegetarian version simply omits the lamb; some coastal families add a few chunks of firm white fish instead of meat.

Storage: The tomato sauce base (without eggs) keeps refrigerated for up to 3 days in an airtight container.

Reheating: Gently reheat the sauce in a skillet over low heat, then crack in fresh eggs and cook as directed; do not reheat already-cooked eggs as they will overcook.

FAQs:

Q: Can this be made ahead for guests?

A: Prepare the sauce in advance and reheat, then poach the eggs fresh just before serving.

Q: What bread pairs best?

A: Libyan khubz (flatbread) or a crusty baguette, reflecting the country's Italian influence.

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