Balkan-Style Shakshouka
Shakshouka is a vibrant North African dish that features poached eggs nestled in a rich and spiced tomato sauce, often complemented by ingredients such as bell peppers, onions, and garlic. This hearty meal is typically seasoned with spices like cumin and paprika, adding depth to the flavour profile.
But what would be the Balkan version you are wondering?
Have you ever heard of pindjur?
Pindjur is a traditional condiment originating from the Balkan region, particularly popular in countries such as North Macedonia, Serbia, and Bulgaria. It is a type of vegetable relish made from roasted red peppers, tomatoes, garlic and sometimes eggplant, which are all finely chopped and combined to create a rich and flavourful spread. The preparation of pindjur usually involves roasting the vegetables over an open flame, which imparts a smoky flavour to the final product. This relish is commonly enjoyed as a condiment or side dish paired with various meats, bread or as part of a platter.
The origins of pindjur can be traced back to the agricultural practices of the Balkan people, where the cultivation of peppers and tomatoes has been prevalent for centuries. Traditionally, pindjur was prepared during the harvest time, utilising the freshest produce available, where families or villages would often come together to prepare large quantities, which would then be jarred and preserved for later use. This social custom not only fostered community bonds but also ensured that the flavours of summer could be enjoyed throughout the year.
Pindjur is often compared to similar dishes in the region, such as ajvar and malidzano, which also use roasted peppers and eggplant as their primary ingredients. While these condiments share common roots, they each possess distinct flavours and textures due to the varying ingredients and preparation methods. For instance, ajvar utilizes more peppers and is often spicier, whereas pindjur has a more balanced profile that highlights the sweetness of the roasted vegetables alongside the earthiness of the eggplant. These variations reflect the diverse culinary traditions found across the Balkans and the adaptability of recipes to regional tastes.
Now combine pindjur with onions, bacon and eggs, and there you have yourself a nice Balkan version of shakshouka, easily and relatively quickly done for all your morning indulgings.
Traditionally, shakshouka is served in a cast-iron skillet, so we will use a similar pan for serving this Balkan-style dish, accompanied by some fresh bread for dipping into the egg yolks and flavourful pindjur.
Fry diced bacon in a non-stick pan for 2 minutes over low heat, then add in finely diced onion. Fry for another few minutes until translucent.
Crack the two eggs into the pindjur, season lightly with salt and cover with a lid.
Cook for 3 minutes, then turn off the heat and keep it covered until the whites are cooked.
Balkan-Style Shakshouka
Ingredients
Instructions
- Fry diced bacon in a non-stick pan for 2 minutes over low heat, then add in finely diced onion. Fry for another few minutes until translucent.
- Crack the two eggs into the pindjur, season lightly with salt and cover with a lid.
- Cook for 3 minutes, then turn off the heat and keep it covered until the whites are cooked.
