Monday, December 2, 2013


Here comes my very first exotic dish from Middle East. Not wanting to be too adventurous, I've chosen a dish which is easy to prepare and most importantly taste must be well accepted by my family :D Shakshouka is basically a mixture of stewed vegetables like tomatoes, bell peppers, onion and eggplant, a dish quite similar to ratatouille :D This is commonly served as breakfast in the Middle East countries but let me tell you….I can have this throughout the day as breakfast, lunch and dinner! Healthy, meatless dish which you won't feel guilty even if you have a 2nd helping (minus the egg) ^.*

Lovely splash of colors! 

  • 3 tbsp olive oil
  • 2 tbsp paprika
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tomatoes, peeled, deseeded and diced
  • 1 green bell peppers, diced
  • 1 red bell peppers, diced
  • 1 cup yellow zucchini, diced
  • 1 cup eggplant, sliced
  • 1 cup water
  • salt & pepper to taste
  • 4 eggs

  1. Heat oil in a deep saucepan over medium heat. Stir in paprika and cook slightly to color the oil, about 10-15 secs. Add onion and garlic and sauté until the onions are softened, about 5 mins.
  2. Add the tomatoes and cook for 3 mins. Add in the rest of the vegetables, water. Bring to boil. Cover and simmer for about 10mins.
  3. Add more water is mixture is drying out. Add salt and pepper to taste.
  4. Using a spoon, form four small indentations in the simmering stew to hold the eggs. One by one, crack eggs into a small bowl and slip each from the bowl into the indentation. Cover and simmer for another 5 mins or until eggs are cooked through.
  5. Serve with crusty bread, pita or rice .

My first attempt of making pita bread using oven, considered successful as it turns out very puffy and with pocket of course which is supposedly to be :D Look out for the upcoming post for this lovely handmade wholemeal pitas :D 

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish 

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