The dish with the beautiful name "shakshuka" has both Arabic and Israeli roots. And exactly who its "parent" is you won't find out now (presumably Tunisia). However, today it is most firmly established in Jewish cuisine, though Azerbaijanis and Arabs also love to make it.
The five most commonly used ingredients in shakshuka recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
| Parsley | 45 | 3.7 | 0.4 | 7.6 |
| Olive oil | 913 | 0 | 99.8 | 0 |
Shakshuka is made from fried eggs so that the yolk is not damaged. With the addition of onion, tomatoes, bell pepper, cheese, fresh herbs, and spices. In different variations the mix of products may differ and be rounded out, for example, with hot pepper, sauce, sausage, or garlic.
The preferred spices are: cilantro, cumin, ground pepper, turmeric. The gist of cooking comes down to first cooking the sliced vegetables in a pan with olive oil. And then the eggs are carefully cracked on top of them. That is exactly what sets shakshuka apart from the scrambled eggs with tomatoes familiar to many. Chopped fresh herbs are sprinkled over the dish last.
It is traditionally served with flatbreads in warmed dishware. Why warmed? If you move it from a hot pan onto a cold plate, it will quickly deflate and lose its fluffiness.
It is best to make shakshuka in individual serving pans and serve it right in them. That way it stays hot for a long time and gives up all of its amazing flavor.
Tomatoes can safely be replaced with diluted tomato paste, and the cheese can be left out entirely. In the classic version, feta or brynza cut into cubes is used. Instead of the pita flatbreads that invariably accompany this dish in its homeland, you can take lavash or any unleavened/salted flatbreads.
The five fastest shakshuka recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Jewish shakshuka for breakfast with peppers and tomatoes | 30 min | 102 | +163 |
| Shakshuka for breakfast | 30 min | 99 | +168 |
| Classic shakshuka | 30 min | 67 | +88 |
| Israeli shakshuka | 55 min | 106 | +48 |
| Shakshuka in a frying pan | 1 hour | 118 | +28 |
The best drink to go with shakshuka is considered to be thick black coffee brewed Arabic- or Turkish-style. But it can also be replaced with ordinary instant coffee.