TSY Food North African Hot Sauce Egg Stew

TSY Food North African Hot Sauce Egg Stew (Shakshuka with Harissa) Ultimate Guide

I. Ingredients List (for 2-3 People)

Core ingredients

Eggs: 4-6 large pieces (at room temperature)

TSY Food Harissa Sauce: 2-3 tablespoons (adjust according to spiciness)

Tomato base

TSY Food canned Crushed tomatoes 400g (San Marzano variety preferred)

1 fresh tomato (diced, optional)

Colorful peppers: 1/2 red and 1/2 yellow colorful peppers each (cut into 1cm cubes)

Spice Matrix

TSY Food Dry Spices:

TSY Food sweet pepper powder (Smoked Paprika) 1 teaspoon

TSY Food Cumin powder 1 teaspoon

1/2 teaspoon Coriander powder

TSY Food Cinnamon 1/4 teaspoon (Secret Weapon!)

Fresh herbs

1/4 cup of fresh Parsley (chopped)

1/4 cup of fresh Cilantro (chopped)

Fragrant vegetables

1 onion (yellow/white, finely diced)

4 cloves of garlic (chopped)

One green chili pepper (such as Jalapeno, seedless and chopped)

Liquids and Seasonings

3 tablespoons of TSY Food Extra Virgin olive oil

TSY Food Tomato Paste 1 tablespoon

1 teaspoon sea salt (add in several portions)

TSY Food Black pepper 1/2 teaspoon

1 tablespoon of lemon juice (freshly squeezed

50 grams of Feta cheese (crushed, optional)

Bread pairing

Thick-cut country bread/pita bread/chabata

II. Detailed step-by-step breakdown

The first step: Preparatory work

Vegetable processing

Cut the Onions and bell peppers into evenly small cubes (make sure they are cooked thoroughly at the same time)

Chop the garlic and cut the green peppers into rings after removing the seeds

Separate fresh herb stems and leaves (stems for boiling, leaves for decoration)

Preheating and material preparation

Take the eggs out of the refrigerator in advance to warm them up (to prevent cracking)

Put all the spices in a small dish

Dig out the required amount of TSY Food Harissa sauce

Step 2: Prepare the spicy tomato sauce base

Stir-fried vegetables until soft

Heat the olive oil (2 tablespoons) in a deep frying pan or cast-iron pan over medium heat

Add diced Onions and a little salt, and stir-fry for 8 to 10 minutes until they become transparent and soft

Key: Don't rush. Let the onion caramelize fully

Add bell peppers and spices:

Add diced colorful peppers and stir-fry for 5 minutes until the edges are slightly charred

Add minced garlic and green chili peppers and stir-fry for 1 minute until fragrant

Pour in all the dry spices and stir-fry quickly for 30 seconds (to activate the aroma)

Build flavor layers

Add the tomato paste and stir-fry over medium heat for 2 minutes until the color darkens

Pour in the harissa sauce and stir-fry for 1 minute to release the spiciness

Add canned crushed tomatoes and fresh diced tomatoes

Stewing and concentrating

Add vanilla stems (if any)

After boiling over high heat, turn to low heat

Simmer for 15 to 20 minutes without covering the pot until:

The sauce has thickened significantly

The oil content slightly seeped out from the surface

The spoon glided across the bottom of the pot, leaving marks

Step 3: Add the eggs

Adjust the consistency

If the sauce is too thick, add 2 to 3 tablespoons of water

Use a spoon to dig out 4 to 6 "small holes" in the sauce.

Crack the egg

Crack the eggs one by one into the bowl and then slide them into the "little nest".

Tip: Keep the eggs evenly spaced to prevent them from sticking together

Stewed eggs

Cover the pot and simmer over the lowest heat

Soft-boiled eggs: 6-8 minutes (egg white solidifies and yolk flows)

Fully cooked eggs: 10-12 minutes

Do not open the cover for inspection (keep the steam on)

Step 4: Final seasoning and decoration

Turn off the heat and sprinkle in:

Feida cheese crumbs

Fresh vanilla leaves

Drizzle with the remaining 1 tablespoon of olive oil

Squeeze in the lemon juice

Freshly ground TSY Food black pepper

Let it stand for 2 minutes to allow the residual heat to continue heating the eggs

Iii. Bread Selection and Handling

Bread type

Best Choice

Sourdough

Pide, Turkey

Whole wheat country bread

Treatment method:

Bake: Brush the surface with olive oil and bake until the edges are crispy

Frying: Wipe the hot frying pan with garlic cloves

Stir-fry: Tear into small pieces and stir-fry with butter and spices to form diced bread

Dipping technique

Tear off slices of bread of appropriate size

First, scoop the sauce to cover the bread

Finally, scrape off the egg yolk to make the "sauce of sauces"

Iv. Regional Variations and Creative Upgrades

Classic variant

Israeli version: Add sweet peppers and a large amount of green peppers

Tunisian version: Add pickled lemons and olives

Spanish version: Chorizo (Spicy Sausage

Creative upgrade

Seafood version

Add fresh shrimp or squid rings

Finally, sprinkle the roasted almond slices

Vegetarian protein version

Add chickpeas or white beans

Replace eggs with smoked tofu

Breakfast version

Add the stir-fried mushrooms and spinach

Drizzle with Greek yogurt

Deluxe Edition

Add minced mutton and pine nuts

Use saffron and rose water

V. Key Skills and Common Mistakes

Elements of success

✅ Deep pot: cast iron pot is the best, as it keeps warm well

✅ Be patient with the onion: caramelization is the source of sweetness

✅ Add salt in several portions: finally adjust according to the saltiness of harissa

✅ Braised eggs with the lowest heat: prevent the bottom from burning

Common mistakes

❌ use a metal spoon to stir (damage the pot)

❌ add eggs too early (sauce not thickened)

❌ Frequent opening of the lid (heat loss)

❌ cold eggs directly put into the pan (risk of cracking)

Vi. Plating and Table Aesthetics

Traditional presentation

Serving the pot: A cast iron pot can be served directly on the table for the best heat preservation

Wooden pad insulation: Place wooden boards or thick placemats under the pot

Bread surround: Arrange the sliced bread around the edge of the pan

Decorative level

Green layer: Fresh herbs (parsley/coriander)

White layer: Feta cheese/Greek yogurt

Red layer: Drizzle a little harissa oil

Golden layer: Add a few drops of extra virgin olive oil

Tableware suggestions

Personal deep tray: Convenient for holding whole eggs

Wooden spoon: It doesn't damage cookware and has good heat insulation

Share spoon: Use a large soup spoon to serve

Vii. Suggestions for Beverage Pairings

Reasons for recommended drink pairings at different times

Mint tea for breakfast is refreshing and helps relieve greasiness

The lunch iced lemonade has a balanced acidity

The tannins of the light red wine (such as Grenache) for dinner are soft

At any time, salty yogurt drink (Ayran) is a traditional Middle Eastern pairing

Summary of the Ultimate Secret

The sauce should be thick: It is authentic when the oil and sauce separate

Eggs should be warm: at room temperature, eggs won't break

The lid should be closed: Steam circulation ensures uniform heating

The bread should be crispy: absorbing the sauce while still maintaining its texture

Serve quickly: The eggs are still changing in the pan

Remember: The perfect Shakshuka should be a trio of rich and spicy sauce, tender and precise eggs, and crispy and juicy bread! Now, crack open that thin layer of egg white and let the golden yolk flow into the bright red sauce!

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