Shakshuka

Usually at home we don’t call it Shakshuka, but just Baid Bi Bandora … meaning eggs with tomatoes. I came to know its name later on and when I asked my mom, she said, that’s how my mom used to call it.

This is a personal favorite of mine since childhood. The tartness of the tomatoes and the creaminess of the eggs are a perfect blend in my opinion.

Shakshuka or Baid Bi Bandora is easy to make and doesn’t require many ingredients, yet its a very satisfying meal. It is usually served with pitta bread but you can try it with any bread you have available.

 

You will need:

  • 4 medium ripe tomatoes, chopped
  • 2 big cloves of garlic, sliced
  • 4 large eggs
  • 1 tablespoon of samneh or ghee or butter, which ever u prefer *
  • salt and pepper

* As I always mention, Samneh and ghee are basically clarified butter, so they have a higher burning point. If you don’t have it available you can use butter.

Direction:

Shakshuka - Melt gee then add garlic

In a pot melt the samneh or ghee, then add the garlic and stir until fragrant.

Shakshuka - Add tomatoes

Add the tomatoes and stir.

Shakshuka - Salt and Pepper

Season with salt and pepper, this is the first seasoning. Don’t add a lot, u can add more if needed later.

Shakshuka - Cover

Cover the pot and let it simmer on low for about 10 to 15 minutes, until the tomatoes have stewed.

Shakshuka - Add eggs

Add the eggs, one at a time, but make sure you don’t break the egg yolks. Just as in the photo, the yolks have to stay whole. This is important as you don’t want scrambled eggs.

Shakshuka - Cover

Cover the pot again and put the heat on low. Simmer for nearly 15 minutes. Do not stir or the yolks will break. If it requires stirring, then do it very gently. Cook until the yolks are hard and the eggs are cooked. Taste the sauce and season again if needed.

Shakshuka - Serve

Serve with pitta bread.

 

Happy cooking, and as we say in Arabic “Sahha Wi Afia”

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