Shakshuka Recipe

COMET OF TASTE AND DELICIOUSNESS 

ZONZON SHAKSHUKA comes, hits, and leaves one wanting more and more. It is the mix that’s striking; the fresh eggs, the Tunisian sausage (merguez), the greenest of green parsley and scallions. Not to mention the intelligent and charismatic olives, the ancient soul modernized in every bite. Quick to make as comets are, yet unforgettable as comets leave us…always with the sensation of wanting more of the magic indeed!

PS. Kale and potatoes can replace the sausage and/ or eggs for a more garden of eden taste. (scroll to the bottom for plant-based recipe)

TRADITIONAL SHAKSHUKA

Serves 3 people

WHAT YOU WILL NEED:

– 1 jar Zonzon Tunisian Shakshuka 12oz

– 3 eggs

– 1 fresh baguette (or your favorite bread)

– Fresh herbs to garnish: we love parsley and scallions! Cilantro, dill and even mint add delicious freshness

 

STEPS:

1. Pour Shakshuka in a sauté pan or cast-iron skillet; cover and bring to a light simmer (2-4 minutes)

2. Poach eggs: crack 3 eggs in Shakshuka, cover and cook for 2 minutes on medium-high heat (for a firmer yolk cook on high)

3. Garnish with chopped parsley and scallions (or your favorite fresh herbs) after you turn the heat off

4. Serve with your favorite bread and SAVOR A BITE OF TUNISIA

P.S. We also highly recommend adding green olives and your favorite pickled vegetables on the side!

 

SHAKSHUKA MERGUEZ

(Lamb & beef sausage Shakshuka) 

Serves 3 people

WHAT YOU WILL NEED:

– 1 jar Zonzon Tunisian Shakshuka 12oz

– 4 pieces Merguez

– 2 eggs

– 1 fresh baguette (or your favorite bread)

– Fresh herbs to garnish: we love parsley and scallions! Cilantro, dill and even mint add delicious freshness

 

STEPS:

1. Cook the Merguez in a sauté pan or cast-iron skillet (uncovered) for 20 minutes or until slightly darkened and crisp

2. Cut each sausage into 3 small (bite-sized) pieces, and remove any excess juice released during cooking

3. Pour Shakshuka in the same pan bring to a light simmer (2-4 minutes)

 

4. REPEAT steps 2-4 from the TRADITIONAL RECIPE above

P.S. We also highly recommend adding green olives and your favorite pickled vegetables on the side!

MAKE IT PLANT-BASED

NOTE: Shakshuka is versatile and easily adaptable! Don't hesitate to add your favorite seasonal vegetables: artichokes, asparagus, or zucchini are great additions. Follow us on social media for more recipe and paring ideas! 

 

SHAKSHUKA BATATA

(KALE & POTATO SHAKSHUKA)

Serves 3 people

WHAT YOU WILL NEED:

– 1 jar Zonzon Tunisian Shakshuka 12oz

– 5 fingerling potatoes (roughly 4oz)

– 2 leaves of kale

– 1oz extra virgin olive oil

– 1 fresh baguette (or your favorite bread)

– Fresh herbs to garnish: dill is a great addition to this recipe

 

STEPS: 

1. Slice potatoes into small rounds (each fingerling should give about 6 slices), and chop the kale leaves

2. Heat extra virgin olive oil in a sauté pan or cast-iron skillet (about 2 minutes)

3. Add potatoes and sauté covered for 5-7 minutes

4. Add chopped kale, and cook for another 5 minutes

5. Pour Shakshuka over cooked potato and kale, cover and bring to a light simmer (about 4 minutes) 

6. Garnish with chopped dill after you turn off the heat

7. Serve with your favorite bread and SAVOR A BITE OF TUNISIA 

P.S. We also highly recommend adding green olives and your favorite pickled vegetables on the side!