Traditional Tunisian Shakshuka Sauce: A Hearty Tomato and Spice Recipe
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Category
Sauce
Cuisine
North African
Author:
Ryan Nelson
Servings
n/a
Prep Time
20 minutes
Cook Time
30 minutes
Dive into the heart of North African cuisine with our "Traditional Tunisian Shakshuka Sauce: A Hearty Tomato and Spice Recipe". This recipe is a delightful foray into Tunisian culinary traditions, offering a rich tapestry of flavours that will transport your kitchen to the sun-drenched streets of Tunisia. At the core of this sauce lies a luscious blend of ripe tomatoes, infused with an aromatic medley of cumin, paprika, and coriander, bringing warmth and depth to every spoonful.
The magic of this sauce is in its simplicity and versatility. It's the foundation of the classic Tunisian Shakshuka but goes beyond just eggs. Whether it's spooned over steaming couscous, used as a vibrant base for stews, or simply enjoyed as a dipping sauce, it promises to be a crowd-pleaser. The addition of sweet bell peppers and the gentle heat from cayenne pepper create a harmonious balance, making it a sauce that's not just about the spice, but also about the subtle nuances of flavour.
What makes this recipe particularly fun is the room for creativity. You can dial up the heat, add a twist with different herbs, or even throw in some olives for an extra layer of taste. This Shakshuka Sauce is not just a recipe; it's a canvas for your culinary imagination.
Perfect for a cozy night in or a brunch with friends, this sauce is a celebration of the rich, vibrant flavours of Tunisia. So, grab your apron, and let's bring a taste of Tunisian sunshine into your home!
Ingredients
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 800 grams of canned crushed tomatoes (or fresh tomatoes, finely chopped)
- 2 teaspoons of tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (adjust according to heat preference)
- 1 teaspoon sugar (optional, to balance the acidity)
- Salt and black pepper, to taste
- 2-3 tablespoons olive oil
- Fresh coriander (cilantro) and/or parsley, chopped for garnish
Directions
Sauté the Vegetables:
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the chopped onions and garlic, and sauté until they become translucent.
Add the chopped red and green bell peppers and cook until they soften.
Add Tomatoes and Spices:
Stir in the crushed tomatoes and tomato paste.
Add the cumin, paprika, coriander, cayenne pepper, sugar (if using), and season with salt and black pepper.
Mix well to combine all the ingredients.
Simmer the Sauce:
Reduce the heat to low and let the sauce simmer for about 20-30 minutes. The sauce should thicken slightly and the flavours should meld together.
Stir occasionally to prevent sticking and burning.
Adjust Seasoning:
Taste the sauce and adjust the seasoning if necessary. You can add more spices or salt according to your preference.
Garnish:
Once the sauce is ready, garnish with chopped fresh coriander and/or parsley.
Serve or Store:
- This sauce can be used immediately to make Shakshuka by adding eggs or can be stored in an airtight container in the refrigerator for up to a week.
Recipe Note
Serving Suggestions:
To make Shakshuka: Create small wells in the sauce and crack eggs into them. Cover and cook until the eggs are done to your liking.The sauce can also be used as a base for stews or as a rich tomato sauce for pasta.
Enjoy your homemade Tunisian Shakshuka Sauce, a versatile and flavorful addition to your cooking repertoire!
Recipe Nutrition
Assuming the recipe yields about 4 servings, here's a rough nutritional estimate per serving:
Calories: Approximately 70-100 kcal per serving - Most of the calories come from the crushed tomatoes and olive oil.
Carbohydrates: 10-15 grams - Primarily from the onions, bell peppers, and tomatoes.
Fibre: 2-3 grams - Provided by the vegetables, especially the tomatoes and bell peppers.
Protein: 2-3 grams - Some protein content from the vegetables.
Fat: 3-5 grams - Mostly from the olive oil used for sautéing.
Vitamins and Minerals:
- Vitamin C: Good amounts from the tomatoes and bell peppers.
- Vitamin A: Present in the tomatoes and bell peppers.
- Potassium: Contributed by the tomatoes and bell peppers.
Sodium: Can vary depending on the amount of salt added.
Sugar: Natural sugars from the tomatoes, onions, and bell peppers.
It's important to note that Shakshuka Sauce is typically used as a base for the Shakshuka dish, often with eggs, so the nutritional value will change when combined with other ingredients. These values are estimates and can vary based on the exact ingredients used.
