Shakshuka is an idea for a delicious, filling breakfast. Healthy, nutritious and aromatic. Each time it disappears from the pan at lightning speed. It is a dish that, with its simplicity of preparation and richness of flavors, will become a permanent part of your culinary menu.
What do we eat…
Shakshouka is a traditional Middle Eastern dish that consists of eggs, tomato sauce, spices and any side dishes. The dish is extremely simple and quick to prepare, e.g. for breakfast or dinner. In addition, it looks very impressive in my opinion. Combined with fresh, homemade bread, it tastes phenomenal. Thanks to its versatility and ease of preparation, it has gained popularity all over the world. Shakshouka comes from the Middle East. It is probably a dish that comes from Tunisian cuisine, although it is also popular in many countries in the Middle East and North Africa, such as Algeria, Libya, Morocco, Egypt and Israel. The name “shakshuka” comes from the Arabic word “shakshouka” and literally translates to “big mess”. This is very fitting because you can put almost any ingredient in this dish. Really, you are only limited by your culinary imagination!
Below I have described the standard version of shakshouka, but if you want to spice it up, fresh red pepper, basil or feta cheese will be a great addition. To make this dish in a spicier form, it is worth adding a bit of hot pepper or even chili pepper.
How to prepare…
Ingredients:
1 teaspoon of butter, e.g. clarified butter
3 medium-sized tomatoes, e.g. raspberry
2 small garlic cloves
optional 1/2 onion
a larger pinch of salt and pepper
pinch of oregano and cumin
a larger pinch of sweet paprika
3 eggs
chives
bread, e.g. baguette
Shakshouka is a quick dish to prepare. To make it, you will need a medium-sized non-stick pan with a lid. When it comes to eggs, I usually use country eggs bought at the market. In my opinion, they taste the best, but of course, if you have no other option, you can also use those from the store. Scald the tomatoes (3 medium-sized) with boiling water and after a while remove the skin from them. Then cut them into cubes and put them in a bowl (pour off any tomato juice). Squeeze the garlic (2 small cloves) through a press.
Melt the butter (1 teaspoon) in a hot frying pan. Add the pressed garlic and optionally finely chopped onion (1/2 piece). After a while of frying, add the tomatoes. Fry for 2-3 minutes over higher heat. If the tomatoes would release a lot of juice in a short time, pour it with a spoon into a glass (if you like, you can drink it). Sprinkle with spices: a larger pinch of salt, pepper, sweet paprika (or hot pepper if you like), as well as a smaller pinch of oregano and cumin. Mix everything with a spatula and crack three large eggs at intervals – if you want, you can crack more, e.g. 4 or 5. At this stage, do not stir the tomatoes anymore so that they do not become puree. Cook for about 3-4 minutes, covered, over higher heat. During this time, the eggs should curdle a bit.