itsjdieb
Shakshuka With Spicy Zaatar Naan
Updated: Sep 12

Welcome back to my Let's Cook - Ramadan Series. If you don't know what Ramadan is, it's the ninth month of the Islamic calendar when Muslims fast for 30 days, from sunrise to sunset. It's an incredibly spiritual month for many and I wanted to start it off with a staple of this major holiday.
Now, even though Syrians call this recipe Shuzmuz, the dish originated in either Tunisia or Yemen and is called Shakshuka. After years of my mom making it for me for breakfast, I decided to made it my own way.
This dish is usually enjoyed with pita bread, but you can also use regular toast to dip into it or just eat it with a fork. However, I was feeling spicy and created a "Spicy Zaatar Naan" to dip into the shakshuka this morning.
The combo of the red pepper tomato sauce and the zaatar naan worked so well together and this is something you can make yourself with minimal effort. No need to spend $14 on shakshuka at Tatte when you can make an authentic one at home. So, let's get to the recipe!
Yields: 1-2
Prep time: 8-10 minutes
Total time: 20-25 minutes
This recipe is dairy free and vegetarian.
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Ingredients:
1. 3 eggs
2. 2-3 medium sized tomatoes
3. Freshly chopped parsley to garnish
4. Extra virgin olive oil
5. 2 mini shallots
6. 2 cloves of garlic minced
7. Salt
8. Black pepper, Aleppo pepper, zaatar, red pepper flakes
9. 1 Stonefire Naan (I used the garlic kind)
10. 1 TBSP red pepper paste (feel free to opt out of this if you don't have it OR if you don't want it to be too spicy for you)
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