As much as fun you can have to pronounce the word Shakshuka which is pronounced as shak-shoo-kha, you will have more fun preparing and savoring it. The easy-to-make one-skillet recipe, filled with the goodness of tomatoes, onion, garlic, green pepper, and poached eggs. While some spices are mixed, the recipe of Shakshuka varies a little from one to the other.
A popular recipe that can be served as not only breakfast but also any time of the day that you prefer. The dish has found its way from the Arabian League to various parts of the world including Italy, North Africa, and so on. Here, we will discuss the three most important facts about this famous dish which will compel you to try to make it yourself.
What is Shakshuka
The word Shakshuka comes from Arabic which means “all mixed up”, “a haphazard mixture.” It features creamy poached eggs in a spicy, simmering, hearty pepper and tomato sauce. You can top it up with the tangy feta cheese, fresh parsley, or coriander. The spices may be different from home to home, and shop to shop. The simple one is to go with some smoked paprika, garlic, cumin, and chili powder.
The great thing about this recipe, which also proclaims its own statement, that you can give your twist to it, and Shakshuka will adapt. Such as if you do not like runny eggs then, go with hard-boiled eggs or fried eggs sunny side up. You can also experiment with the spices. Though traditionally, the recipe demands flavourful spices, instead of hot spices, if you like to have some heat, you can always add some cayenne pepper to it.
The Origin of the Arabic Recipe
Shakshuka is a well-known dish in the Arab League, North Africa, and in all Middle-Eastern countries which perhaps can be traced back to the Ottoman Empire. You can find it in almost every Middle-Eastern country like Tunisia, Libya, and Israel. The recipe is so delectable that it has ended up in various parts of the world. For instance, if you ever have Menmen in Turkey or “eggs in Purgatory” in Italy, you’ll discover the dishes are quite similar.
How to make Shakshuka
Here is where the fun part begins. Though you can change Shakshuka in diverse ways, you can even make it green, we are going with a conventional Arabic recipe.
Shakshuka is an easy-to-make recipe that needs fresh or canned tomatoes as the key ingredient. Take a skillet or a saute pan, then add a little olive oil along with finely diced red bell pepper and onion. Then, stir it on medium heat until the onions become translucent.
Add freshly chopped garlic with cumin, paprika, and chilly powder and mix them for another minute or so until they are nicely done and fragrant. Now, pour the twenty-eight ounces of canned tomatoes and break them with your spatula. When you see them slightly simmering, you can add the eggs.
You can directly crack the eggs on the pan or you can crack the eggs on a bowl and delicately place them on the sauce. However, first, you have to make six holes in the pan with your spatula. Depending on the size of your pan, you can add more or fewer eggs. Then, turn the heat to low and cook it for 5-8 minutes or until the eggs are cooked per your liking, covering the pan with a lid.
Before serving, use salt to the eggs and garnish it with parsley, cilantro, and feta cheese. Enjoy!
Whether you’re making green Shakshuka with olive and artichokes or spinach and brussels sprout and topping it with goat cheese, Shakshuka will always be flavorsome, nutritious, and the nation’s favorite recipe.