Craving a comforting, travel-friendly meal that feels just as satisfying as something you'd cook in your own kitchen? Try Shakshuka!
This vibrant, flavor-packed dish—whose name comes from the Arabic word "shakshak," meaning "a mixture"—blends tomatoes, peppers, onions, and perfectly poached eggs into a warm, hearty skillet meal. Believed to have originated in Tunisia, Shakshuka has journeyed far from its North African roots. And this summer, it’s riding shotgun with us as our go-to campfire comfort food while overlanding across the United States! Opinel specifically curated Overland Set has all the tools you need to make that delicious dish.
Ingredients: (for 2 persons)
- Olive Oil
- 4 eggs
- 1 red pepper
- 1 zucchini (optional)
- 3 tomatoes
- 1 onion (your preference on the color)
- 1-2 cloves of garlic
- 2 tablespoons of tomato paste
- 1 broth cube (or the equivalent)
- salt, pepper, paprika, fresh cilantro
- Optional: pita bread to accompany
Method:
In a large pan, heat one tablespoon of olive oil, and cook your diced onion at a medium heat. Once the onion is brown-ish, throw in your sliced red pepper, stir.
When the pepper is turning soft, turn your flame to the minimum, and throw in your sliced tomatoes and thinly diced garlic. Add one tablespoon of olive oil, stir regularly.
About ten minutes in, add some tomato paste and one broth cube, salt and pepper to your taste (be careful as broth cubes can be pretty salty, check ahead). Stir regularly. You'll be slow-cooking it for about 40 minutes - a Shakshuka will taste so much better when the sugar from the tomatoes and pepper starts caramelizing at the bottom, without burning.
About 30 minutes in, dig a cavity in the middle of your pan (the mixture should be less liquid at this point, as the water has gradually evaporated), add a teaspoon of olive oil and break four eggs in it, which you'll be slow-cooking into sunny-side up eggs. Allow the raw egg white to blend into the tomatoes as much as possible, leaving the four egg yolks in the middle. This will take about 10 minutes.
Before serving, add powdered paprika on the eggs, and a ring of cilantro on the red mixture. Serve hot into the pan, with pita bread if possible.
Bon Appétit and Happy Travels!
