The dish with the beautiful name "shakshuka" has both Arabic and Israeli roots. And who exactly is her "parent", you will not find out now (presumably Tunisia). However, today it is most firmly established in the Jewish cuisine, although both Azerbaijanis and Arabs like to cook 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 |
| Bulgarian pepper | 27 | 1.3 | 0 | 5.7 |
| Parsley | 45 | 3.7 | 0.4 | 7.6 |
| Olive oil | 913 | 0 | 99.8 | 0 |
Shakshuka is prepared from fried eggs so that the yolk is not damaged. With the addition of onions, tomatoes, bell peppers, cheese, fresh herbs and spices. In different variations, the composition of the products may differ and be supplemented, for example, with hot pepper, sauce, sausage, garlic.
Spices are preferred: coriander, cumin, ground pepper, turmeric. The meaning of cooking boils down to the fact that first sliced vegetables are cooked in a pan with olive oil. And then eggs are carefully driven on top of them. This is what makes shakshuka different from the usual scrambled eggs with tomatoes. Chopped fresh herbs are sprinkled on the dish last.
Is traditionally served with tortillas in a heated dish. Why is it heated? If you transfer it from a hot frying pan to a cold plate, it will quickly fall off, lose its splendor.
It is best to cook shakshuka in serving pans and serve it in them. So she will stay hot for a long time, give all her amazing taste.
Tomatoes can be safely replaced with diluted tomato paste, and the cheese can be completely removed. In the classic form, feta or cheese, diced, is used. Instead of the pita tortillas that invariably accompany this dish at home, you can take pita bread or any unleavened /salted tortillas.
The Five Fastest Shakshuka Recipes:
| Dish Name | 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 |
| Shakshuka classic | 30 min | 67 | +88 |
| Israeli shakshuka | 55 min | 106 | +48 |
| Shakshuka in a frying pan | 1 hour | 118 | +28 |
Thick black coffee brewed in Arabic or Turkish is considered the best drink for shakshuka. But it can also be replaced with an ordinary instant solution.