This week we made shakshouka, a North African breakfast of eggs cooked atop stewed tomatoes and peppers that was a favorite last year when we first taught Breakfast Around the World. We served ours over the national dish of Tunisia, couscous. On Thursday, we had a special visit from Harvey Milk parent Yafah and first grader Lilah, whose family has roots in Morocco. They told us they add jalepeño and lamb sausage to their shakshouka and eat it with French baguette instead of couscous.
Students built the stew by sauteing onions and garlic, adding the tomatoes and peppers, and deepening the flavors with cumin, sweet paprika, and a bit of cayenne for a kick. The final additions were the eggs on top, which our young chefs cracked with confidence. We covered the pan, allowing the yolks to just set, then served the shakshouka over a bed of couscous with the traditional Tunisian pepper paste harissa on the side.