Tired of having breakfast with oatmeal or regular scrambled eggs? Diversify your menu and cook an oriental dish, Jewish shakshuka. This is the perfect morning menu suitable for both families and avid bachelors.
Recipe content:
- How to cook shakshuka - secrets and subtleties of cooking
- How to make traditional matbuha sauce for shakshuka
- Shakshuka with sweet pepper
- Shakshuka fried eggs with eggplant
- Video recipes
Shakshuka is an oriental dish that originated in Morocco, Lebanon, Algeria and Tunisia. After that, this delicacy was brought to Israel, where it took root. And today this dish is considered a national Jewish dish. How to cook shakshuka, what products are needed, what you need to know and are there any secrets of the process? We will consider all questions in this article.
How to cook shakshuka - secrets and subtleties of cooking
Shakshuka is a hearty food with a tangy taste and spicy aroma. The basis of the dish is a special matbuha sauce, which is a separate element. The range of products may differ, but most often, in addition to eggs, the composition includes fresh tomatoes, spices, garlic, olive oil and herbs. But zucchini, spinach, eggplant, pepper, etc. are also successfully added to the dish. Today this dish has acquired many modifications for every taste, so there are innumerable types of it. It is served in a portioned hot frying pan with a flat cake or a piece of bread and a salad of fresh vegetables. This gives some flavor to the food. Several recommendations for making shakshuka.
- Eggs should only be taken fresh.
- The yolk should not spread.
- The tomatoes should be dark red.
- If shakshuka is prepared in winter, then they use tomatoes in their own juice.
- The dish is fried in olive oil.
- Shakshuka is not put on plates: it will lose its taste.
- It is not recommended to make matbuha sauce less spicy. This will spoil the taste of the finished dish.
How to make traditional matbuha sauce for shakshuka
Shakshuka fried eggs are prepared on the basis of the spicy hot sauce matbukh. Therefore, you need to know how to do it. The only thing is that each eater independently determines the amount of sauce in the dish.
- Caloric content per 100 g - 93 kcal.
- Servings - 2
- Cooking time - 3.5 hours
Ingredients:
- Tomatoes - 250 g
- Green hot peppers - 1/4 tsp
- Red hot pepper - 1/4 tsp
- Coriander - 1/4 tsp
- Bulgarian red pepper - 1 pc.
- Ground cumin - 1/4 tsp
- Onion - 2 pcs.
- Garlic - 1 clove
- Sweet ground paprika - 1/2 tsp
- Olive oil - 0.5 tbsp
Step-by-step preparation of matbuh sauce for shakshuka:
- For matbukh sauce, you will need dishes with thick walls and a bottom, mainly a cauldron or cast-iron frying pan. Heat the selected container and pour in the olive oil.
- Fry the onion sliced in half rings.
- Add paprika along with the onion.
- Then put the rest of the non-free-flowing chopped ingredients: tomatoes, bell peppers, garlic.
- Simmer the mixture over medium heat until the food softens for 20 minutes.
- Season with spices and salt.
- Reduce heat to low and simmer sauce for 3 hours.
- Blend the food with a blender until smooth.
Further, on the basis of the above-described hot sauce, traditional shakshuka is prepared. Today, the preparation of Israeli fried eggs has been greatly simplified, the time for stewing vegetables has been reduced to 10-15 minutes. The mass is not interrupted with a blender, but simply chopped finely and recesses are made with a spatula into which the eggs are driven. They are cooked under a covered lid over low heat for 5 minutes.
Shakshuka with sweet pepper
Shakshuka with sweet pepper is quite simple to prepare, at the same time quite unusual and incredibly tasty. The combination of fresh vegetable sauce and spicy aromatic spices gives the dish an amazing effect!
Ingredients:
- Eggs - 4 pcs.
- Onions - 100 g
- Sweet bell pepper - 1 pc.
- Tomatoes - 2 pcs.
- Garlic - 2 cloves
- Parsley - a bunch
- Vegetable oil - for frying
- Zira - a pinch
- Turmeric - a pinch
- Ground black pepper - a pinch
- Sea salt - 1 tsp
Step by step preparation of shakshuka with sweet pepper:
- Finely chop the onion and fry in a preheated pan with the addition of vegetable oil.
- Peel the bell pepper from seeds, cut into large cubes and send to the onion.
- Chop the garlic and add to the peppers and onions when tender.
- Peel the tomatoes, cut into medium cubes and add to the pan.
- Season with salt and pepper, season with spices.
- Bring the vegetable mixture to a boil.
- Make four indentations into which you gently break the egg to keep the yolk intact. Season the eggs with salt.
- Reduce heat and simmer shakshuka until eggs are cooked.
- Sprinkle the finished dish with fresh chopped parsley.
Shakshuka fried eggs with eggplant
Eggplant is a favorite vegetable of the east. They will perfectly complement the taste and aroma of Israeli shakshuka and make your next breakfast unforgettable.
Ingredients:
- Onion - 1 pc.
- Sweet bell pepper - 1 pc.
- Eggplant - 1 pc.
- Chili pepper - 1 pc.
- Garlic - 2 cloves
- Tomatoes - 4 pcs.
- Eggs - 6 pcs.
- Paprika - a pinch
- Turmeric - a pinch
- Zira - a pinch
- Greens - a bunch
- Olive oil - for frying
Step-by-step cooking of shakshuka fried eggs with eggplant:
- Wash the tomatoes, make cuts, pour boiling water over and leave for 10 minutes. Then peel and chop finely.
- Peel the onion and chop finely. Saute lightly over medium heat in a skillet.
- Cut the eggplants into cubes and send them to the pan with the onions. If the fruits are ripe, then remove the bitterness from them first. To do this, sprinkle the chopped vegetable with salt and leave for half an hour. Then rinse with running water and dry.
- Peel the bell peppers and chop finely. Send it to the eggplant onion.
- After 5 minutes add chopped chili with garlic and spices.
- Simmer the food for 5 minutes, stirring occasionally.
- Add the tomatoes and cook over medium heat for 10 minutes to evaporate the excess liquid. Season with salt and stir.
- In the vegetable mass, make 6 indentations and break a whole egg so as not to touch the film on the yolk.
- Season the eggs with salt and pepper. Cook the eggs until the white is white and the yolk is runny.
- Sprinkle with chopped herbs before serving.
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