Shakshuka Paschiya – Tunisian Fava Bean Passover Shakshuka

Shakshuka Paschiya (Photo courtesy of Huppit Bartov Miller)
Shakshuka Paschiya

Shakshuka Paschiya – Tunisian Fava Bean Passover Shakshuka

Course Breakfast & Brunch, Main Dish
Cuisine African, Moroccan

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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