Shakshuka Paschiya – Tunisian Fava Bean Passover Shakshuka
Ingredients
- 3 tbs. olive oil
- 1 small onion
- 4 medium garlic cloves
- 2 tbs. tomato paste
- 1 1/2 cup fava beans blanched, fresh
- 10 mini potatoes
- 2-3 medium tomatoes
- 1/2 cup water
- 6 eggs
- 1 tbs. harissa
- 1 tsp. sweet paprika
- 1/2 tsp. cumin
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Instructions
- Remove beans from pods. Drop them into a pot of boiling water and cook for couple of minutes. Remove and cool the beans in a bowl of ice water. Remove the thick skin that surrounds each bean by cutting a small seam and squeezing the bean out of the case.
- In a large saucepan, sauté roughly chopped onions in olive oil on medium heat for about five minutes.
- Add tomato paste, garlic slices, harissa (or chili flakes), stir and cook for five minutes.
- Half mini potatoes, add to the mix and cook for five minutes.
- Add cubed tomatoes, salt, sweet paprika, black pepper and cumin.
- Add water, cover the pot and cook on medium heat for about 10 minutes stirring occasionally.
- Add eggs, one at a time, exposing the bottom of the pot each time an egg is added.
- Distribute the eggs around the pot.
- Add blanched pilled fava beans, cover the pot and cook for 7-10 minutes on low heat until the egg whites set.
- Serve topped with fresh parsley and crumbled goat cheese.
Notes
A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Afooda.com.
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