Libyan Shakshuka: A Spicy Egg and Tomato Dish with a Mediterranean Flair

Shakshuka is a North African dish that has become popular all over the Middle East and beyond. It's a simple dish to make, but it's full of flavor and can be customized to your liking. This recipe for Libyan shakshuka is a bit spicy, with a rich tomato sauce and perfectly cooked eggs. It's a great dish for breakfast, lunch, or dinner, and it's sure to please everyone at the table.

Shakshuka is thought to have originated in Tunisia in the 19th century. It is believed that the dish was created by poor farmers who would cook their eggs in a tomato sauce made with whatever vegetables they had on hand. The dish quickly became popular throughout North Africa and the Middle East, and it has since spread to other parts of the world.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cayenne pepper
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 eggs

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the cumin, coriander, cayenne pepper, salt, and black pepper.
5. Add the tomatoes and bring to a simmer.
6. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
7. Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes.
8. Serve immediately with warm pita bread or rice.

Why It Works

• The combination of tomatoes, spices, and eggs creates a delicious and flavorful dish.
• The eggs are cooked in the tomato sauce until they are perfectly set, with a runny yolk.
• The dish is easy to make and can be customized to your liking.