Shakshouka
This shakshouka is different from the more common version made with tomato sauce and eggs. It is prepared with chickpeas, potatoes, pumpkin, and kadid, which are pieces of sun-dried lamb meat and organs bundled together. The recipe comes from my husband’s family, passed down from his mother, who learned it from her grandmother. As far as I know, this cooking method is found in the Sfax region, but not exclusively there. Quick Info Preparation time: not specified; chickpeas should be soaked a day in advance Cooking time: approximately 35-40 minutes, depending on the boiling stages Total time: starts with soaking the chickpeas a day in advance Servings: not specified Difficulty: medium Recipe type: hearty dish with sauce, chickpeas, vegetables, dried meat, and eggs Ingredients 1 onion 2 garlic cloves 3-4 tablespoons tomato paste 1-2 teaspoons tebel 1 teaspoon paprika salt and pepper, to taste sunflower oil 4 pieces of kadid dried chickpeas, soaked a day in advance potatoes, diced a few pieces of orange pumpkin, not green zucchini 2-3 eggs a little dried mint, optional hot pepper, optional water, as needed for boiling If using canned chickpeas, there is no need for pressure cooking with the meat. In this case, add the chickpeas so they have time to heat up in the sauce. Preparation method 1. The day before, soak the dried chickpeas in water. This step is necessary if using dried chickpeas. For the canned version, this step can be skipped. 2. In a pressure cooker, add a little sunflower oil and the finely chopped onion. Sauté the onion until it softens, without browning it too much. 3. Add the tomato paste, crushed garlic, tebel, paprika, and pepper. Stir and let the mixture cook for about 30 seconds. This is enough time for the spices to blend with the tomato paste. 4. Pour water into the pot, then add the four pieces of kadid and the soaked and drained chickpeas. Close the pressure cooker and cook for 20 minutes. 5. Remove the pot from heat and, once it can be safely opened, add the diced potatoes and pumpkin pieces. Continue boiling for another 10-15 minutes, this time without the lid. 6. Lower the heat and add the eggs directly into the sauce. Add salt to taste and sprinkle a little dried mint, if using. Cover the pot and let the dish sit for about 5 minutes, until the eggs are cooked. 7. Serve the dish while it is still warm. The sauce may be more or less thick, depending on the amount of water used. If you add more sauce, the eggs may spread during cooking. If using canned chickpeas, there is no need to pressure cook the dish for 20 minutes. The dried kadid does not require a long cooking time in this version, so it can be added about 5 minutes before removing the dish from heat. Why I make this recipe often I love it because it’s a hearty dish where the chickpeas, potatoes, and eggs make the sauce filling enough. The kadid adds the distinct flavor of dried meat, and the pumpkin rounds out the sauce without changing the character of the recipe. It’s also a flexible dish: it can be made with either dried or canned chickpeas, and the hot pepper and mint can be added according to preference. Tips Cut the potatoes into evenly sized cubes so they cook at the same time. The pumpkin can be cut into slightly larger pieces since it softens more quickly. The amount of water significantly influences the final result. For whole eggs, it’s easier to work with less sauce in a wider pot. If the sauce is too abundant, the egg whites may spread throughout the dish. Add salt carefully. Kadid is dried meat and may already be salty, so it’s best to adjust the taste towards the end. If using dried chickpeas, be sure to soak them overnight. Otherwise, they may not cook enough during the indicated time in the pressure cooker. There’s no need to cook the kadid separately. It cooks together with the chickpeas and contributes to the flavor of the sauce. Substitutions Dried chickpeas can be replaced with canned chickpeas. In this case, pressure cooking the chickpeas is not necessary. If you don’t have kadid, the recipe won’t have the same flavor, as it is one of the ingredients that sets it apart from a regular shakshouka. However, the recipe source does not suggest a direct substitute, so I wouldn’t replace it with another ingredient if you want to maintain the original character of the dish. Variations The hot pepper is optional and can be omitted. For a more aromatic flavor, dried mint can also be used, but it is not mandatory. You can adjust the amount of sauce. With less water, the eggs will stay more grouped in the pot. With more sauce, they may spread, which does not change the taste, only the final appearance. The number of eggs can be 2 or 3, depending on the size of the pot and the amount of sauce you’ve prepared. Serving ideas The dish is served hot, straight from the pot, so that the eggs remain freshly cooked. It’s important that each serving contains some sauce, chickpeas, vegetables, and kadid. Since the sauce is hearty, no additional sides are needed for a filling meal. Frequently Asked Questions Can I use canned chickpeas? Yes. Canned chickpeas do not need to be pressure cooked. You can add them towards the end, along with the other ingredients that are cooked without a lid, so they heat up well in the sauce. When do I add kadid if I'm using canned chickpeas? In the canned chickpea version, add the kadid about 5 minutes before removing the dish from heat. The meat is dried but does not require a long cooking time in this version. Why do the eggs spread in the sauce? Most likely, there is too much sauce, or the pot is too small. To keep the eggs more defined, use less water and a wider pot. Even if they spread, the recipe remains the same in taste. Is the pumpkin mandatory? The pumpkin is mentioned as an optional ingredient. It can be omitted, but it is recommended if you have it, as it is part of the shakshouka version presented here. Can I omit the hot pepper and mint? Yes. Both are optional. The hot pepper adds spiciness, while the dried mint subtly changes the final flavor. Nutritional values The values are estimates and cannot be calculated accurately, as the recipe does not specify the weights for the chickpeas, potatoes, pumpkin, oil, and kadid, nor the number of servings. For a typical serving, the estimate can be around 350-650 kcal, depending on the amount of oil, chickpeas, and meat used. Protein: approximately 18-30 g Carbohydrates: approximately 35-60 g Fats: approximately 15-30 g The range is broad because kadid can have different proportions of meat and organs, and the amount of oil significantly influences the total calorie count. The values do not include any additional foods served alongside. Storage and reheating Shakshouka can be stored in the refrigerator in a covered container after it has cooled. Since it contains eggs, it is best consumed as soon as possible and not stored for several days unnecessarily. When reheating, heat only the amount you plan to eat. The sauce and vegetables can be heated, but the eggs may change texture and become firmer than when the dish is freshly made.
Preparation
Soak the chickpeas 1 day in advance. In a pressure cooker, heat the oil and finely chopped onion until softened. Add tomato paste, crushed garlic, bell pepper, and pepper, and let it cook for another 30 seconds while stirring, then cover with water. Add 4 pieces of kadid meat and the chickpeas, and pressure cook for 20 minutes. Remove from heat and add diced pumpkin and potatoes, cooking for another 10-15 minutes without a lid. Lower the heat, add the eggs, salt, and mint, cover, and let it simmer for another 5 minutes. If you have canned chickpeas, you don’t need to pressure cook; the meat is dry and doesn't require much cooking time (add it 5 minutes before removing the dish from heat). Some ingredients are optional, but for a better taste, I recommend using them. My eggs always break because I make more sauce, but if you want to avoid that, make less sauce in a wider pot.
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