Shakshuka

Gems Gems, May 14, 2018

Shakshouka

Shakshouka or Shakshuka (spelled shakshuka) is a common Arab (Libyan, Tunisian, Algerian, Moroccan, Egyptian, Saudi, Levantine) and Israeli cuisine. It is served in traditional cast iron pan. This dish is believed to have been originated in North Africa. But it’s popular form with egg and vegetables originated in Tunisia. Shakshuka is poached egg in spiced tomato stew of bell pepper and onions. It is often served with Challah or pita bread. It can be served with any bread of your choice. Accompaniments like kidney bean salad, Mediterranean chickpea salad and roasted red pepper hummus are often served with shakshuka.

shakshuka yummy recipes

Shakshuka – Yummy Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 Recipe of Shakshuka

Shakshuka
 
Author:
Serves: 2-4 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 100 Grams of Olive oil
  • 1 cup of chopped onion
  • 1 cup of chopped red pepper
  • 6 Medium sized garlic cloves
  • 3 Table spoons or 50 grams of tomato paste
  • 5 medium tomatoes chopped, appoximately 750 grams.
  • 2 table spoons of paprica.
  • 1 pinch or ⅛ teaspoon of cumin.
  • 1 teaspoon of salt.
  • ½ cup of water
  • 4 eggs
  • Parsley chopped
  • Bread for serving
Instructions
  1. Crush the garlic cloves.
  2. Pour oil in a frying pan with medium flame.
  3. Add onions and fry until it is softened.Stir it when required.
  4. Add red bell pepper and saute it until oftened.
  5. Include Crushed garlic and saute till it is light brown
  6. Add tomato paste and saute the mixture.
  7. Now add chopped tomatoes, cumin, salt, paprica and water.
  8. Stir the ingredients and mix properly.
  9. Close the pan with a lid and cook for 10 minutes in low flame until the tomato in the mixture is cooked well and forms a paste.Stir it as and when required.
  10. Once the ingredients are in a sauce form, next step is to add the eggs.
  11. Using a spoon make 4 holes in the sauce and crack the egg in to it.
  12. Arrange the egg white to form a proper shape
  13. Cover the pan with a lid and let the egg white set.( cook for approximately 5-8 minutes)
  14. Remove the lid, add chopped parsley on the top of it and serve it in the same pan.
  15. Egg yolk will normally be in the liquid state while serving the shakshuka.
  16. Some preparations include mixing eggs as per choice.
  17. For making an Indianian version of Shakshuka, you can use sunflower oil instead of Olive oil, Green Capsicum instead of red bell pepper and chilly powder for paprika.
Nutrition Information
Calories: 129 Fat: 7gm Saturated fat: 1 Sugar: 5g Sodium: 343mg Fiber: 2g Cholesterol: 163mg

How to prepare Shakshuka

Pour oil in a frying pan with medium flame. Add onions in a pan and fry until it is softened.Stir in occasionally.

Shakshuka

Shakshouka

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add onions and fry until it is softened.Stir it in between .Add red bell pepper and saute it so that it is softened. Include Crushed garlic and saute till it is light brown. Tomato paste should be added and saute the mixture.

 

Shakshuka

Shakshuka

 

 

 

 

 

 

 

 

 

 

 

 

 

Now add chopped tomatoes, cumin, salt, paprica and water.Stir the ingredients and mix properly.Close the pan with a lid and cook for 10 minutes

Shakshuka

Shakshouka

 

 

 

 

 

 

 

 

 

 

 

 

Once the ingredients are in a sauce form, next step is to add the eggs.Using a spoon make 4 holes in the sauce and crack the egg in to it. Arrange the egg white to form a proper shape.Cover the pan with a lid and let the egg white set.( cook for approximately 5-8 minutes).

Shakshuka

Shakshuka

 

 

 

 

 

 

 

 

 

 

 

 

Remove the lid, add chopped parsely on the top of it and serve it in the same pan.Egg yolk will normally be in the liquid state while serving..

Shakshuka

Shakshouka

 

 

 

 

 

 

 

 

 

 

 

 

Serve hot

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