Shakshuka is eaten all over the world, but also slightly different everywhere. Not surprising when you consider that many ingredients taste good with it and you can eat it throughout the day. Culy dived into the books and went looking for exactly what it is.
For 4 persons:
- 1/2 teaspoon cumin seeds
- 190 ml light vegetable oil (e.g. sunflower oil)
- 2 large onions, peeled and cut into rings
- 2 red and 2 yellow peppers, cut into 2 cm wide strips
- 4 teaspoons muscovado sugar or brown sugar
- 2 bay leaves
- 6 sprigs of thyme, leaves loose and finely chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- Bunch of fresh coriander, finely chopped
- 6 ripe tomatoes, roughly chopped
- 1/2 teaspoon saffron
- Pinch of cayenne pepper
- Salt and pepper
- 8 eggs
- 2 red peppers, sliced
In fact, no one knows exactly where the dish originally came from. Some say Tunisia, others say Yemen and still others talk about Ottoman Empire. What we do know is that the dish is made with eggs poached in a spicy sauce based on tomatoes, chili peppers, onions and often cumin.
In addition to being widely served in North African and Arab countries (including Tunisia, Lebanon, Morocco, Israel and Egypt), we also see it in many other areas. For example, Turkey has menemen which is practically the same, and Mexico has the breakfast dish huevos rancheros .
The success of shakshuka
Actually, shakshuka knows all the factors for a successful dish. This way it is easy and quick to make, you can give it your own twist and it is a bomb of different flavors. And oh yes: you can eat it all day long.
But there’s more! This way you can make the entire dish in just one pan and it is sufficient as a complete meal. It contains vegetables, proteins, a lot of flavor and it is also filling.
To put a divine shakshuka on the table you actually only need a little, but what is important is that you use a number of basic ingredients (tomatoes, onions, eggs, peppers) and the necessary portion of love.
This recipe comes from Yotam Ottolenghi’s Plenty and we added some extra spice. If you want to give it even more flavor or bite, feel free to add sliced sausages, feta or chorizo.
Also nice: This is how you organize an Ottolenghi party at home
Look for the ingredients at the top of the article.
Toast the cumin in a dry pan over high heat for two minutes. Add the olive oil and fry the onions for two minutes.
Now add the bell peppers, chillies, sugar, bay leaves, thyme, parsley and two tablespoons of coriander, and fry over high heat until it browns nicely.
Then mix in the tomatoes, saffron, cayenne pepper, salt and pepper and cook over low heat for fifteen minutes. Add enough water so that it has the consistency of a pasta sauce and taste to make sure it is well prepared.
If necessary, divide the mixture between several pans and place them on medium heat (not necessary if your pan is large enough).
Crack the eggs over the sauce, season with salt and pepper and cook for a further 10-12 minutes over low-medium heat.
When the eggs have set, sprinkle the whole with coriander and serve with tasty white bread or good pita’s.
Source: Culy by culy.nl
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