Firstly: Energize your day with flavorful mastery: a radiant recipe for positive vibes! but don’t forget that Shakshuka is a culinary fusion of flavors and cultures – it’s also a delightful dish where poached eggs swim in a fragrant tomato sauce infused with exquisite flavors and a medley of aromatic fresh herbs. When accompanied by crusty fresh bread, it transforms into a delightful one-pot meal experience!
Shakshuka Orgin:
Shakshuka is a popular dish with North African and Middle Eastern origins, and it’s especially associated with countries like Tunisia, Libya, and Morocco. It’s often considered a staple in these regions. The dish’s precise origin is a subject of some debate, but it’s believed to have North African roots and has been enjoyed in the Mediterranean and Middle Eastern regions for centuries.
The name “Shakshuka” itself is thought to have Berber and Arabic origins. The dish typically consists of eggs poached in a flavorful tomato and pepper-based sauce with a variety of spices, making it a hearty and satisfying meal.
Shakshuka has gained international popularity and can now be found on the menus of many restaurants around the world, often with regional variations and interpretations. It’s appreciated not only for its delicious taste but also for its cultural and historical significance.
What is Shakshuka:
Shakshuka is a straightforward dish with a fuss-free preparation, making it a perfect choice for home cooking. The name “Shakshuka,” which translates to “mixed up,” perfectly captures its relaxed and unpretentious character. It all begins with a medley of garlic, onion, bell pepper, and fresh tomatoes, infused with aromatic herbs and spices. As the sauce simmers, hollows are created within it, where fresh eggs are gently cracked and poached. This is the traditional rendition, but there’s ample room for creative variations!
Some enthusiasts enjoy garnishing it with crumbled feta cheese, while others opt for a green shakshuka, featuring an array of green vegetables.
10 benefits of eating Shakshuka:
Certainly! Shakshuka is a delicious and nutritious dish with several potential benefits:
- Rich in Nutrients: Shakshuka is made with ingredients like tomatoes, bell peppers, eggs, and various herbs and spices. These ingredients provide essential nutrients like vitamins, minerals, and antioxidants.
- Protein Source: Eggs are a primary component of Shakshuka, making it a good source of protein. Protein is crucial for muscle health, energy, and satiety.
- Healthy Fats: The use of olive oil in Shakshuka provides healthy monounsaturated fats that are beneficial for heart health and may help reduce inflammation.
- High in Fiber: The tomatoes and vegetables in the sauce are rich in fiber, which supports digestive health and can aid in weight management.
- Antioxidant-Rich: Ingredients like tomatoes and bell peppers are loaded with antioxidants, such as lycopene and vitamin C, which may help reduce the risk of chronic diseases and support skin health.
- Low in Processed Ingredients: Shakshuka is typically made with fresh and whole ingredients, minimizing processed foods, which can be detrimental to health when consumed in excess.
- Versatile and Customizable: You can adjust the spice level, ingredient choices, and portion sizes to suit your dietary preferences and needs.
- Balanced Meal: Shakshuka combines proteins, healthy fats, and fiber-rich vegetables, making it a well-rounded meal that can help regulate blood sugar levels and keep you feeling full for longer.
- Flavorful and Satisfying: The combination of spices and fresh herbs in Shakshuka makes it a flavorful and satisfying meal, reducing the likelihood of overeating or snacking on less healthy options.
- Cultural Variety: Enjoying Shakshuka allows you to explore Middle Eastern and North African cuisine, introducing you to new flavors and culinary traditions.
My preferred method of preparing Shakshuka involves using fresh, ripe tomatoes. Opt for tomatoes that are exceptionally ripe, boasting sweetness and juiciness.
In case ripe tomatoes are not readily available, canned peeled tomatoes can serve as a suitable alternative.
A final tip to bear in mind: As you serve this dish directly from your skillet, it retains heat remarkably well. It’s essential to note that the eggs will continue to cook slightly even after removing them from the heat. Therefore, if you prefer your eggs with a runny consistency, consider reducing the cooking time accordingly.
How To Make This Shakshuka Recipe
Begin by heating up a skillet and adding olive oil. Toss in garlic, onion, and bell pepper, then sauté them for a couple of minutes until they release their enticing aroma. Introduce tomato paste, paprika, cumin, cayenne pepper, and a pinch of sugar into the mix. Continue cooking and stirring diligently for another minute.
*Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar.
*Cook for an additional minute while stirring constantly.
*Add diced tomatoes, water, and half of the mint and parsley.
*Include diced tomatoes, water, and half of the mint and parsley. Allow the mixture to simmer for 15-20 minutes, occasionally giving it a gentle stir. Feel free to season with salt and pepper according to your taste preferences.
*Take a spoon and create three indentations in the sauce, then carefully break an egg into each hollow.
*Place a lid on the skillet and let it simmer for an additional 5-10 minutes on low to medium heat until the eggs are nearly cooked to your desired level. Keep in mind that the eggs will continue to cook slightly even after removing the skillet from the heat.
*Sprinkle with the remaining parsley and serve with fresh bread (best choice rye bread)
Recipe FAQ & Tips
What is the shelf life of Shakshuka leftovers? You can keep them refrigerated for up to 2 days.
Fresh Tomatoes: My preference is to use fresh, fully ripened tomatoes when crafting Shakshuka. This is a perfect way to utilize any surplus tomatoes that may no longer be suitable for salads.
Canned Tomatoes: If you find yourself without fresh tomatoes, don’t hesitate to substitute them with a can of peeled tomatoes. In this case, omit the water specified in the recipe and reduce the cooking time in step 2 to 10 minutes.
Just Add Water: For the fluffiest and perfectly cooked fried eggs with a luscious yolk, try this game-changing tip: add a small splash of water to the pan just before covering it with a lid. As the water turns to steam, it creates a gentle and moist cooking environment, ensuring that the egg whites cook through without overcooking the yolk. This simple trick results in a delightful combination of crispy edges and a gloriously runny center, elevating your fried eggs to a whole new level of perfection.
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📖 Recipe
SHAKSHUKA
Ingredients
- 1 tbsp olive oil
- 2 clove garlic minced
- 1 onion shredded
- ½ red bell pepper seeded and diced
- 1 tbsp tomato paste
- 1 tsp ground paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 14oz 400g ripe tomatoes chopped OR a 14.5oz can of peeled tomatoes
- 1 cup 120ml water skip if using canned tomatoes
- ½ brunch fresh parsley chopped
- 3 eggs
- salt & papper
Instructions
- Begin by heating up a skillet and adding olive oil. Toss in garlic, onion, and bell pepper, then sauté them for a couple of minutes until they release their enticing aroma. Introduce tomato paste, paprika, cumin, cayenne pepper into the mix. Continue cooking and stirring diligently for another minute.
- Include diced tomatoes, water, and half of the mint and parsley. Allow the mixture to simmer for 15-20 minutes, occasionally giving it a gentle stir. Feel free to season with salt and pepper according to your taste preferences.
- Take a spoon and create three indentations in the sauce, then carefully break an egg into each hollow.
- Simmer while covered for an additional 5-10 minutes over low to medium heat, allowing the eggs to cook until they're nearly set according to your preference. Remember, the eggs will undergo some additional cooking once you remove the skillet from the heat source.
- Garnish with the remaining mint and parsley, and accompany with freshly baked bread (preferably rye bread slices)
