This Tunisian shakshuka is something everyone with a blog was making a few years ago. I had it on my “must-make” list a while back and it just sort of languished on it and never got made. And this past weekend, we were having company for brunch and the hubby decided to make it. I usually object to his choices on what to make, but for once we actually agreed. 🙂
First things first, the name – shakshuka – is so much fun to say, and of course the jokers in our family keep repeating it in different tones and voices. Secondly, this is one of those dishes where the sum of the parts in far greater than what goes into it. It’s simple yet impressive due to the bold colors. The smokey paprika makes the dish and should not be substituted. In fact, in our kitchen, these days, paprika is sort of the spice of the month. One slight screw up we had that took the dish from an A+ to a B was that the egg yolks got over-cooked. So stay on top of it, and make sure the yolks are runny. Truly a thing of beauty for company, or even just yourselves for Sunday brunch.