Around the World #6: Tunisia, Shakshuka and Salad

House on the Mediterranean (photo credit:  Valerie Montes)

The smallest country in North Africa, Tunisia is bordered by Algeria, Libya and the Mediterranean Sea.  Tunisian culture is mixed due to a long established history of conquerors such as Phoenicians, Romans, Vandals, Byzantines, Arabs, Turks, Spaniards, and the French who all left their mark on the country.  In January, 2011, Tunisia made headlines around the world when a campaign of civil resistance led to the removal of longtime President Zine El Abidine Ben Ali and eventually to protests throughout the Middle East known as the Arab Spring.

This post is dedicated to my eldest daughter, a courageous world traveler who spent some time in Tunisia and came to love its beauty, food and blend of French, Berber and Arab culture.  Her stories have made me want to visit this little-known place so full of natural beauty and history.

Tunisian Market (photo credit:  Valerie Montes)

Shakshuka is a flavorful egg dish that can be served for breakfast, lunch or dinner.  Perfect meal with a salad and bread.  I accompanied this with a cheap and cheerful German Gewürztraminer – the fruity sweetness of the wine was a nice contrast to the spicy salad.

Shakshuka

¼ teaspoon cumin seeds
1 tablespoon olive oil or vegetable oil
1/2 onion peeled and chopped

1 clove garlic, pressed
1 red bell pepper, seeded and chopped

1 yellow bell peppers, seeded and chopped
2 tsp brown sugar
1 bay leaf
1 teaspoon fresh thyme, minced
2 tablespoons fresh parsley, minced
2 tablespoons fresh coriander, minced
3 ripe roma tomatoes, roughly chopped
¼ teaspoon saffron strands (optional)
Pinch of cayenne pepper
Salt and pepper
¾  cup water
4 eggs

2 green onions, sliced

In a skillet, dry-roast the cumin on medium-high heat for about two minutes, until fragrant and golden brown.  Add the oil and sauté the onions for two minutes.  Add the garlic, peppers, sugar, bay leaf, thyme, parsley and coriander, and cook on medium-high heat until vegetables are tender. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding just enough water to keep it the consistency of a pasta sauce.  Taste and adjust the seasoning.  You can prepare the sauce in advance.

Make 4 wells in the tomato mixture and break one egg into each well.  Cover the skillet and cook gently for about 8 minutes, until the eggs are set.  Top with green onion and serve with pita bread or French baguette.

Tunisian Salad
3 large roma tomatoes, chopped
1 green bell pepper, chopped

1 yellow bell pepper, chopped
2 small serrano peppers
1/2 medium yellow onion, finely chopped
2 cloves garlic, pressed
3 eggs, hard-boiled and quartered lengthwise
1/8 teaspoon ground coriander

1/8 teaspoon red pepper flakes

2 tablespoons olive oil

2 tablespoons fresh lemon juice
1/4 teaspoon salt
freshly ground black pepper
1 small can light chunk tuna or albacore, drained
10 olives (black or green)
Romaine lettuce leaves

Place eggs in cold water in a saucepan, bring to a boil, turn down heat and simmer for 10 minutes.  Drain hot water and fill with ice water.  Peel and quarter hard-boiled eggs.

Preheat oven broiler and place serrano peppers on a broiler pan.  Broil peppers for 4 minutes, turn over and broil another 4 minutes until skin is charred.  When cool, peel charred skin off carefully. ( **Use latex gloves or similar when handling peppers, if possible and be sure not to touch your eyes).  Once peeled, cut in half lengthwise, remove seeds with a knife or small spoon, and chop peppers finely.
In medium bowl, combine tomatoes, bell peppers, roasted serrano peppers, onion and garlic.  Sprinkle lightly with salt and allow to sit for 15 minutes.   In a small bowl, mix coriander, red pepper flakes, olive oil, lemon juice, salt and pepper.  Pour over vegetables and toss.  Chill for 30 minutes.  On a serving platter, arrange romaine lettuce leaves.  Mound vegetable mixture on the leaves, then top with tuna chunks.  Arrange eggs and olives around edges.  Drizzle with additional olive oil and sprinkle with paprika if desired.  Serve with a French baguette or loaf of sourdough bread.  Serves 3 – 4.

Tunisian Salad