Recipe: Delicious Shakshuka (with variations possible)

  • 2 min read
  • Apr 11, 2021

Shakshuka (with variations possible). Many variations of the basic sauce are possible, varying in spice and/or sweetness. Shakshuka is a dish that originates from Tunisia and is now popular in the Middle East. Typically, a traditional shakshuka recipe includes eggs baked or cooked in a nice rich tomatoes sauce.

Shakshuka (with variations possible) Add the chile pepper, the salt, pepper, and spices. In a bit of butter and olive oil, sauté the onions (or spring onions/leek) until soft, adding the garlic half way through. Add the leafy greens, with a pinch of salt and a squeeze of lemon. You can have Shakshuka (with variations possible) using 10 ingredients and 4 steps. Here is how you make that.

Ingredients of Shakshuka (with variations possible)

  1. Prepare 1/2 bunch of cilantro or less, or about 1/4 to 1/3 c leaves (diced), amount depending on taste.
  2. It’s 3 of coriander seeds or small pinch powder.
  3. It’s 3 of tomatoes, diced.
  4. You need of About 1/2 tbsp tomato paste.
  5. It’s of Salt and pepper to taste.
  6. You need 4 of eggs.
  7. Prepare 1/4 of onion, diced.
  8. Prepare 1 tsp of minced garlic (1 clove).
  9. Prepare of Olive oil.
  10. You need 1/4 tsp of cumin.

Mix well and let the greens shrink in size. When the greens are cooked, add heavy cream of your choice and season well. Shakshuka originated in North Africa, namely Tunisia, and it became insanely popular all around the Middle East, especially in Israel. Interestingly, the word "shakshuka" means "a mixture" in Arabic slang and that is for a reason.

Shakshuka (with variations possible) instructions

  1. Sauté the onions and coriander seeds and cumin in olive oil until onions soft and translucent. Add the garlic as the onions are close to done.. Shakshuka (with variations possible)
  2. Add the tomatoes, half the cilantro, salt to taste, and the tomato paste..
  3. Slowly bring to a simmer and allow to simmer on low heat until thickened. You can add a small amount of quinoa if desired (I did). Mix occasionally to prevent burning on the bottom of the pan (ideally a cast iron). I also tried adding 1 tbsp cream (heat separately by mixing in small amounts of the tomato mixture, then add back to the pot once warmed through!)..
  4. Once thickened, add the eggs and cover. Cook until whites are done and yolks are still runny. Top with more cilantro and black pepper and enjoy!.

You can only guess how many variations of shakshuka are out there and which one is the most authentic. Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor. Shakshuka Cooking Tips Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add preserved lemon, salty sheep milk cheeses, olives, harissa or a spicy sausage such as chorizo or merguez.