Israeli shakshuka recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Israeli cuisine is an amazing blend of European and Oriental influences. From Mediterranean gastronomy, she inherited an abundance of vegetables, fruits, herbs, olive oil and fish. From the East, spices and sweets came into it. Putting it all together makes for an amazing mix. One of the most traditional dishes is Israeli shakshuka, the recipe of which is known in the promised land to both old and young. A simple ingredient composition and quick preparation is the key to a great breakfast!

What is shakshuka?

An interesting name in Russian is interpreted in different ways, most often - scrambled eggs with tomatoes. Agree, it doesn’t sound so intriguing anymore, and it doesn’t quite correspond to the truth. Indeed, tomatoes and eggs are the basis of the dish, but this is far from all. This uncomplicated food is the pride of the Israelis. Shakshuka scrambled eggs recipeits history goes back centuries, came to Israel from the cuisine of North Africa, namely from Tunisia, and is characterized by a spicy and spicy taste. In the traditional version, this is a hearty breakfast, but you can cook a dish for lunch or dinner. The base of shakshuka (no eggs added) is called matbuha and is a separate item on its own.

The ingredient composition of the dish can vary greatly depending on the region of the country, city district, and even individual families can offer you their own recipe. Shakshuka, the step-by-step recipe for which is extremely simple, is a really great dish. Therefore, we will focus on preparing the basis of a hearty breakfast - matbuha sauce, and also offer you three options for shakshuka.

What do you need for Moroccan sauce?

Matbucha will appeal to absolutely everyone, the only question is how much you will add it to the main dish. This is a rather spicy sauce, it makes no sense to make it less spicy, because of this it loses its charm and essence. To prepare it, you will need:

• tomatoes - 500 g;
• onion (large) - 3 pcs.;
• Bulgarian red pepper (large) - 2 pcs.;
• red and green hot peppers - 1/2 pod each;
• garlic - 2 large cloves;
• ground sweet paprika - 2 tsp;
• coriander - 1 tsp;
• ground cumin - 1 tsp;
• olive oil - 100 ml.

Shakshuka is prepared on the basis of this name sauce. The recipe and preparation steps are quite simple. Having studied them once, in the future you will be able to easily prepare a quick and satisfying breakfast.

Cooking steps

Take a cauldron with a thick bottom and heat olive oil in it. Then send the onion cut into half rings and ground sweet paprika. From this it acquires a beautiful shade. Next, add all the other ingredients: hot red and green peppers, cut into rings along with seeds (if you want to lower the degree of spiciness, then remove them), chopped garlic, sweet paprika and tomato cubes. Simmer the vegetable mixture over medium heat until soft for another twenty minutes, then add spices and s alt to taste. At a time when there were no blenders and mixers, Moroccans cooked matbuha for 5 hours. During this time, vegetables turned into a homogeneous aromatic mass. Now three hours of languishing on low heat and subsequent grinding with a miracle technique is enough.

The sauce is primarily used to make shakshuka, but you can try it in other combinations to diversify your daily menu.

Shakshuka: recipe "according to Israel"

As already mentioned, the basis of the dish is the sauce, the recipe of which and the cooking technology are given above. It is clear that for an ordinary family breakfast, this volume will be too much. Therefore, reduce the amount of ingredients several times. For a large serving, one large tomato and half an onion is enough.

Cooking stepsremain the same, but the time is significantly reduced, 10-15 minutes are enough to stew vegetables. Next, simply spread the mixture with a spatula, making a kind of hole, and break the eggs into them. Close the pan with a lid and cook for another 5-8 minutes over low heat. Before serving, sprinkle everything with your favorite herbs, such as cilantro, dill, and here you have shakshuka. The recipe is the simplest. You can add your own ingredients if you wish. Be sure to serve it with fresh bread, crispy baguette or pita (as in the home of the dish).

Know the basics, of course, but why not experiment sometimes? This is exactly what the chefs offer. Your attention to the recipe using shug and baarat. But first, you should find out what these exotic components are.

Cooking schug and baarat

Many traditional Israeli spice mixtures are hard to find in our country, so it would be nice to cook them on your own. Khug is another Yemeni sauce based on hot peppers. Baarat is a mixture of spices and spices. So, to prepare shug, put 3 green chili peppers, 4 large garlic cloves and 1 tsp into a blender bowl. s alt, and then grind everything until smooth. More than one shakshuka will turn out from this mixture, the recipe requires the addition of only 1.5 tsp. The rest of the sauce can be stored for up to a week in the refrigerator in a tightly sealed jar.

For baarat you will need one teaspoon each of cinnamon, cardamom, bay leaf,cloves and black pepper. Thoroughly grind the dry mixture in a mortar and mortar and store in the refrigerator.

Chef Shakshuka Recipe

This hearty breakfast is prepared and served in a large frying pan. The recipe lists the ingredients for 3 servings.

• eggs - 6 pcs;
• tomatoes - 400 g;
• onions (diced) - 100 g;
• tomato paste - 2 tbsp. l.;
• baarat - 0.5 tsp;
• shug - 0.75 tsp;
• parsley - to taste.

In a deep cold frying pan put diced tomatoes and sprinkle with s alt, add chug and baarat. Stir the mixture lightly and put on fire. Once it starts to boil, add the tomato paste. Pre-dilute it in 0.5 cups of water. Bring the mixture to a boil again and then simmer until the liquid has evaporated by half, resulting in a dense viscous mass.

Next, make indentations in the resulting sauce and break the eggs in them, after the whites are slightly set, close the lid and cook for another 10 minutes. Sprinkle the finished dish generously with herbs and black pepper, serve with hummus and fresh cucumber salad.

Shakshuka, the recipe of which the chef offers, has a richer spicy taste than the traditional one. It is worth noting that the addition of spices is generally a matter of taste, so feel free to experiment.

Shakshuka with eggplant

This version of the traditional recipe can safely serve not only as a breakfast, but alsofull lunch or dinner. For its preparation you will need:

• eggs - 3-4 pcs.;
• tomatoes - 300 g;
• onion (large) - 1 pc.;
• Bulgarian red pepper (large) - 1 pc.;
• eggplant - 300 g;
• red and green hot peppers - 1/4 pod each;
• garlic - 2 large cloves;
• ground sweet paprika - 2 tsp;
• coriander - 1 tsp;
• ground zira (cumin) - 1 tsp;
• olive oil - 4 tbsp. l.

Heat vegetable oil (olive) in a frying pan and fry the onion and garlic sprinkled with ground sweet paprika until golden brown. Then add the eggplant cut into strips, bell peppers in cubes and bring the vegetables over low heat until soft. Next, add the tomatoes and spices, simmer the mixture over low heat for another 20 minutes. The next steps in the process are similar. Make small "holes" and break the eggs in them, bring to readiness under the lid for 8-10 minutes.

In conclusion, it is worth saying that shakshuka, the recipe for cooking and the ingredient composition with the possibility of many variations of which we have proposed, will pleasantly surprise all those who are tired of the usual scrambled eggs or scrambled eggs for breakfast.