Shakshuka is especially revered in Israel, which is why it is often called Jewish scrambled eggs. It is based on tomatoes with the inclusion of other vegetables, where eggs are then broken. The result is a very satisfying dish.
Features of the
There are many shakshuka recipes. Tomatoes are the basis of this dish and, perhaps, the only ingredient that is included in all recipes. However, there are several ways to add them to shakshuka. Some must remove the peel from the tomatoes, others make mashed potatoes, and still others cut into slices. But that's not the point at all. It is important to use fresh and very ripe, even overripe vegetables for cooking shakshuka. Tinned tomatoes are not desirable because they will not provide the desired aroma and taste.
Eggs raise a lot of questions. Shakshuka in the classical reading should resemble fried eggs. Therefore, the yolks do not need to be mixed. However, they must remain soft.
Shakshuka connoisseurs are divided over onions and garlic. Some people think that this dish is unthinkable without onions, others consider garlic to be the main thing. But there are also those who include two ingredients in the recipe at once. This is a matter of taste, but it is important not to overdo it, otherwise the onions and garlic will draw the whole taste away.
The classic shakshuka recipe includes tomatoes, onions and bell peppers. You can add any vegetables to them: from potatoes to eggplant. Shakshuka is supportive of experimentation.
Ingredients
You will need:
- 500 g of tomatoes;
- 4-5 eggs;
- 1 onion;
- 1 bell pepper;
- 2-3 st. l. vegetable oil;
- 2 tsp paprika;
- cumin and salt to taste;
- fresh herbs.
Step by step cooking
Step one
Heat oil in a skillet over medium heat and add thinly chopped onion. Fry until golden brown.
Step two
Cut the peppers into cubes and add to the onions. Fry until soft. Add cumin, paprika, salt and cook for a couple more minutes. If you don't have paprika at hand, you can safely replace it with cayenne pepper.
Step three
Remove the skin from the tomatoes, cut into cubes or slices and send them to stew with the vegetables. Bring to a boil and simmer for at least half an hour. As a result, you should get a kind of sauce.
Step four
Make a few indentations in the stews and break the eggs in them. Reduce heat to low and cook for 7-9 minutes. Before serving, sprinkle the finished shakshuka with chopped herbs - cilantro, parsley. Add finely chopped feta cheese if desired. He will add spicy notes to the taste of the dish.
note
Experienced connoisseurs of shakshuka recommend not sparing oil for frying, but at the same time there should not be too much of it. Otherwise, the whole taste of the dish will "drown" in it.
When stewing vegetables, add a little sugar, balancing it with lemon juice. This will perfectly set off all the flavors present in shakshuka, making it truly perfect.
