Imagine this: the vibrant, spicy flavors of Jollof rice, that West African party staple, mingling with the comforting warmth of shakshuka, the beloved Middle Eastern and North African egg dish. It's a fusion that might sound a little crazy, but trust me, it’s a flavor explosion you won't soon forget. I stumbled upon this brilliant combination quite by accident, during one of those 'what's in the fridge?' kind of cooking sessions, and let me tell you, it was a game-changer. I was just experimenting a bit. You know how it is. Like, one time, I accidentally mixed peanut butter with pickles. Terrible. This? This was a revelation.
Growing up, Jollof rice was the dish at every family gathering. Birthdays, weddings, even just a regular Sunday lunch felt incomplete without that smoky, spicy goodness. And shakshuka? Well, that became a favorite during my travels. There's just something so comforting about eggs poached in a rich tomato sauce, especially when you're missing home. So, naturally, putting the two together seemed like a culinary adventure waiting to happen. The key, I found, is striking the right balance between the spices of the Jollof and the tanginess of the tomato sauce. A little bit of this, a little bit of that, and bam! You've got magic in a skillet.
The beauty of this Jollof Shakshuka lies not only in its unique flavor profile but also in its simplicity. It’s a one-pan wonder, perfect for a lazy weekend brunch or a quick weeknight dinner. Plus, it’s incredibly versatile. Feel free to customize it with your favorite vegetables, proteins, or spices. Maybe some grilled chicken pieces or a few black beans. The possibilities are endless! One thing, though. Be careful with the scotch bonnet, if you're using it. Those peppers are no joke, so test it before adding it to your mix, to ensure it's not too spicy. Okay? Now, let's get cooking!
Required Equipments
- Large skillet with lid
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
Jollof Shakshuka: Frequently Asked Questions
Jollof Shakshuka
Jollof Shakshuka: A vibrant fusion dish combining the spicy flavors of West African Jollof rice with the comforting warmth of Middle Eastern shakshuka, creating a unique and flavorful one-pan meal. It's a delicious and easy way to spice up your breakfast, brunch, or dinner routine.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Ingredients: Begin by chopping the onion, bell pepper, and scotch bonnet pepper (if using). Mince the garlic and ginger. This step is crucial for even cooking and flavour distribution.
- Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Then, add the minced garlic and ginger, and cook for another minute until fragrant. Be careful not to burn the garlic; it can turn bitter quickly.
- Add the Peppers: Add the chopped bell pepper and scotch bonnet pepper (if using) to the skillet. Sauté for about 3-4 minutes, until the bell pepper is slightly softened.
- Incorporate the Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This step adds depth and richness to the dish. Don't skip it!
- Pour in the Tomato Sauce: Pour in the crushed tomatoes and diced tomatoes. Stir well to combine all the ingredients. Bring the sauce to a simmer.
- Season Generously: Add the curry powder, thyme, smoked paprika, and salt to the sauce. Stir well and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together beautifully. Taste and adjust the seasoning as needed.
- Incorporate the Jollof Rice: Gently stir in the cooked jollof rice into the sauce. Make sure the rice is evenly distributed in the skillet. Reduce the heat to low and let it simmer for another 5 minutes, allowing the rice to absorb the flavors of the sauce.
- Create Wells for the Eggs: Using the back of a spoon, make small wells in the jollof rice mixture. Carefully crack an egg into each well.
- Cook the Eggs: Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are cooked to your liking. If you prefer runny yolks, cook for less time. For firmer yolks, cook for a bit longer. Keep an eye on them!
- Garnish and Serve: Once the eggs are cooked, remove the skillet from the heat. Garnish with fresh parsley or cilantro. Serve immediately and enjoy your delicious Jollof Shakshuka!
📝 Notes
- Adjust the amount of scotch bonnet pepper based on your spice preference. For a milder dish, omit it entirely.
- Feel free to add other vegetables like spinach, mushrooms, or zucchini to the shakshuka.
- If you don't have Jollof rice on hand, you can use regular rice with a mix of spices to mimic the flavor.
🍎 Nutrition
Calories: 350 kcal
Protein: 15g
Fat: 15g
Carbohydrates: 40g
Fiber: 5g
Calcium: 150mg
