Potato stuffed with peppers and egg (Shakshouka)
March 22, 2010 • Category: Main Dish
All I know about Tunisia I heard from my mother; she visited that country and came back filled with enthusiasm for Tunisia; she showed us pictures of little houses painted white with light blue louvers. She brought back an ornate bird cage, all white and blue; she told us that in Tunisia people spoke an Arabic that was very close to our Lebanese dialect and were very friendly and warm. I was dying to visit too.
Shakshouka is the savory dish for this challenge and is common in both Algeria and Tunisia; it is a breakfast or luncheon dish consisting of frying a variety of peppers in olive oil and cooking eggs in that mixture; variations to that dish include adding potatoes, eggplant, and various spices such as cumin, harissa, and so on.
My revisited version of shakshouka: Cook the potato or yam in the microwave; stir-fry the peppers; carve the potato and remove most of the flesh; mash it lightly and season; drop an egg in the shell and cook in the microwave; serve.
INGREDIENTS: 4 servings
- 4 potatoes or yams
- 4 large eggs
- 2 pounds of a mixture of red, yellow, green bell peppers, sliced in strips
- 1 large onion
- 3 tomatoes chopped and seeded (I did not add tomatoes this time)
- 1 tablespoon of paprika and 1 teaspoon of smoked paprika
- 3 cloves of garlic, mashed in a mortar with a pinch of salt
- salt, pepper to taste
- 1/4 cup of chopped parsley
- squeeze of lemon juice
- olive oil as needed
METHOD:
- Heat some olive oil and fry the paprikas for 5 seconds till the oil is colored; add the onions and the peppers and fry for a few minutes until softened; add the tomatoes and garlic and fry a little while longer.
- Cook the potatoes in the microwave or oven; when done, cut in half, scoop out the flesh, mash it a bit, season it a bit with some paprika, add some extra olive oil or butter, a squeeze of lemon juice (Lebanese-style) and a sprinkle of chopped parsley. Gather and fill up one half.
- Break the egg into the other potato half and bake in the microwave for one minute or longer depending on how cooked you like your egg to be.
- Serve with the peppers on the side or sandwiched between the potato and egg.
Comments
46 Comments • Comments Feed
Dinners & Dreams says:
Quite a creative dish. I love Tunisia and its people as well and would love to visit one day. Tchouktchouka in Morocco is a tomato and bell pepper warm salad instead. Interesting how two countries so close can have the same name for 2 different dishes.
Nisrine
On March 22, 2010 at 7:35 pm
Preety says:
wow those really look good, makes me hungry
On March 22, 2010 at 7:58 pm
The Little Teochew says:
Baking the egg in a potato half is brilliant! What a great dish!
On March 22, 2010 at 8:03 pm
The Nervous Cook says:
This really does look exquisite (egg-squisite?). Is there anything that can’t be made better with a cooked egg, I wonder?
On March 22, 2010 at 8:20 pm
Aparna says:
The egg in the potato looks inviting! quite a different method of cooking the egg, i must say. the final dish looks delicious.
On March 22, 2010 at 8:42 pm
noobcook says:
This is absolutely brilliant using potato as the shell and the runny baked egg. It’s a beautiful meal =)
On March 22, 2010 at 9:37 pm
Arlette says:
Beautiful presentation my freind….Gorgeous photos….
I guess you are early this time.
Tomorrow I am doing the Dessert.
I forgot to wish you Happy Mother’s Day. God Bless You.
On March 22, 2010 at 9:42 pm
Sushma Mallya says:
Colourful & mouthwatering dish…a complete meal..
On March 22, 2010 at 9:46 pm
Arlette says:
P.S. There is a Phoenician Blood in Tunisia..
Elissar Princess of Tyre Built Cartaga using the skin of a cow, she asked her servants to cut them very thin strips and attached them together.
she took it to the king of that area , opened the piece of skin and spread it on the ground and said this is the land I want to buy and build my place. and it was called Cartaga.
On March 22, 2010 at 9:48 pm
geetika says:
This looks fantastic! I can’t wait to try it myself – it’s got all, large gooey egg yolk and carbs and spices 🙂
Love the new layout of the site! 🙂
On March 22, 2010 at 10:02 pm
sarah says:
What an amazing combonation of textures and flavors, I love it!
On March 22, 2010 at 11:05 pm
Angie@Angie's Recipes says:
What a splendid idea! I must try it soon! It looks so nutritious and healthy!
On March 22, 2010 at 11:51 pm
Sook @ My Fabulous Recipes says:
Oh what a beautiful dish!! Love all the vegetables!
On March 23, 2010 at 12:58 am
Adele says:
I love eggs, I love potatoes. Not a huge pepper fan, but this recipe looks divine. Good to remember this one when looking for a eggs-on-toast alternative.
On March 23, 2010 at 1:04 am
MaryMoh says:
Ooooh….I love this. I can use sweet potato to make this. Beautiful presentation.
On March 23, 2010 at 2:02 am
Priya says:
Wat a fantabulous stuffed dish….soo beautiful..
On March 23, 2010 at 2:14 am
Rosa says:
That dish is awesome and so original!
Cheers,
Rosa
On March 23, 2010 at 2:49 am
Joanne says:
I love the sound of shakshouka, especially with yams rather than white potatoes. Tunisia is a good place, apparently.
On March 23, 2010 at 5:39 am
kim says:
I don’t eat eggs, but this Israeli restaurant that I go to (known for their hummus) makes this killer shashouka and it’s cooked in a skillet. I love your creativity and construction of your dish. 🙂 Lovely.
On March 23, 2010 at 6:42 am
peachkins says:
I love the looks of this dish!
On March 23, 2010 at 7:00 am
5 Star Foodie says:
What a unique creation! I love the egg in the stuffing!
On March 23, 2010 at 7:48 am
Anna says:
Ciao!
first of all, thanks for commenting on my blog. I am glad that you have found me and would like to follow you and your fabolous recipes..I like to be in contact with new people and learn more about different cultures. Thanks for this recipe…it remembered me one of my last travel, it was just in Tunisia. I felt in love with Tunisia! The place that your speak about…”little houses painted white with light blue louvers” maybe it’s the same that I have seen, the name of the little village is Sidi Bou Said, isn’t it? 🙂
Thanks again!
A presto
Anna
On March 23, 2010 at 8:41 am
Julie says:
Waouh c’est presque un “burger” mais de grand chef! La présentation est magnifique, comme d’habitude! (j’ai l’impression de radoter mais je le pense vraiment hein :))
On March 23, 2010 at 9:36 am
Erica says:
I am a huge egg fan! This looks beautiful…..Great dish for Easter.
On March 23, 2010 at 9:42 am
Jagruti says:
Love this dish..looks awesome and pics looks great!!
On March 23, 2010 at 10:20 am
Touria says:
Marhaba Joumana
This dish sounds so delicious
I made chakchouka too but with a little difference
http://cuisnetouria.e-monsite.com/rubrique,cuisine-tunisienne,663153.html
kisses
On March 23, 2010 at 10:29 am
Rachana Kothari says:
What an unique creation. Lovely clicks.
On March 23, 2010 at 1:35 pm
Nadjibella says:
Ta version revisitée de la Chakchouka me plait beaucoup.
Serait-il possible d’avoir plus de précisions sur Walima?
A bientôt.
On March 23, 2010 at 2:22 pm
sophia says:
I’ve made something like this before! With egg in potato…but why oh why did I not think of sweet potato? This dish is glorious.
On March 23, 2010 at 2:35 pm
heni says:
Wonderful idea and presentation Joumana Chachouka is also eaten in my native country and throughou the Balkans … but I love your way, def keeper!
On March 23, 2010 at 3:12 pm
heni says:
Chackouka is also eaten in my native Hungary and althroughout the Balkans; I love your idea! Def bookmarking it and trying it Joumana!
On March 23, 2010 at 3:14 pm
Natashya says:
Delicious! Sweet potatoes and eggs are two of hubby’s favourites. I will give this a try.
On March 23, 2010 at 3:16 pm
Doc says:
Well you’ve given me brunch this weekend! Looks fantastic. While moving into the new place, I came across some sumac I got in Turkey recently. Do you use this spice in Lebanese cooking?
On March 23, 2010 at 4:09 pm
Simply Life says:
wow! this is so creative and so pretty!
On March 23, 2010 at 5:02 pm
Mimi says:
You make the most interesting foods. This looks so good!
Mimi
On March 23, 2010 at 7:55 pm
Michelle says:
I love this dish! Cooking eggs in creative ways is always so much fun! Love it!
On March 23, 2010 at 8:04 pm
yasmeen says:
yum! glad I read your post,haven’t cooked for this challenge yet.
On March 23, 2010 at 8:19 pm
Faith says:
I don’t really know much about Tunisian cuisine at all, so thank you so much for sharing this gorgeous, unique dish! It looks really delicious!
On March 24, 2010 at 12:06 pm
shayma says:
i’m a big fan of eggs for dinner and this is just the sort of dish i’d like to have on a rainy, dreary night, x shayma
On March 25, 2010 at 5:19 am
Bo says:
This is so awsome. I could have never even imagined cooking an egg like this.
On March 25, 2010 at 3:07 pm
[ec] vancouver || js says:
What a beautiful dish! Oh I’ve been having a wonderful time reading through your blog: I’m subscribed to it now. Looking forward to making some Lebanese dishes!
On March 30, 2010 at 9:57 pm
Cara says:
Since I just recently discovered Israeli-style shakshouka, I had no idea that other versions varied such as this Lebanese one baked in a potato. I would definitely go for the yam or sweet potato in this case because I think the resulting flavor would be similar to a sweet potato hash and eggs – delicious!
On April 2, 2010 at 7:58 am
carina says:
it looks so delicious. Know now what the family is getting for supper tonight. Lovely pics, and you make me want to pack a bag and venture off to those beautiful places. Love your blog!!!
On July 15, 2010 at 7:41 pm