Traditional Shakshuka Recipe
Today, we're diving fork-first into the world of the oh-so-amazing "Shakshuka Recipe" – the ultimate mood lifter and taste bud tickler. This dish is like a culinary hug from the Middle East, and we're about to spill the beans (or should I say tomatoes?) on how to whip up a Shakshuka that's gonna make your taste buds do a happy dance.
But what exactly is Shakshuka? Well, it's like the Middle Eastern answer to a hug on a plate – a cozy, flavorful, and slightly spicy embrace for your taste buds. Imagine the sassiness of tomatoes mingling with the warmth of spices, and then, out of nowhere, eggs making a grand entrance to the flavor party. It's a dish so good, it's almost criminal.
And guess what? Shakshuka is like that friend who's always up for a good time. Brunch? Yup. Dinner? Oh, absolutely. Lazy weekend indulgence? You betcha. This dish is as flexible as your yoga instructor and just as good for the soul.
So, grab a plate, invite your pals, and get ready to make Shakshuka the star of your next shindig. It's not just a recipe; it's a culinary celebration that turns your kitchen into the hottest spot in town. Let's spice things up, have some fun, and get ready to Shakshuka and roll!
Sample a selection of recipes to find ones you like:
The combination of aromatic spices, luscious tomatoes, and perfectly cooked eggs creates a dish that's as visually appealing as it is delicious. Whether you enjoy it for breakfast, brunch, or dinner, this Shakshuka recipe is sure to become a star in your culinary repertoire. Try it today and treat yourself to a journey of flavors that will brighten your mornings and delight your taste buds.
- 4 eggs
- 2 tomatoes
- 1/4 cup oil
- 1/2 medium onion
- 1 cloves of garlic
- 1 red chili
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp cayenne powder
- 1 tsp kashmiri chili powder
- 1/4 tsp blackpepper
- 1/3 tsp salt
- 1/2 tsp mushroom bouillon
- sprinkled of cilantro
Begin by heating a quarter cup of oil in a pan over medium heat. As the oil shimmers, add finely chopped onions, garlic, and a diced red chili. Sauté until the onions turn golden brown.
Add turmeric powder, cumin powder, cayenne powder, Kashmiri chili powder, black pepper, salt, and a hint of mushroom bouillon to the sautéed mix. Stir well to ensure the spices coat the onions and garlic.
Dice the tomatoes and add them to the pan, letting them simmer until they soften and blend seamlessly with the spice-infused mixture. The tomatoes will create a luscious, thick base that forms the foundation of our Shakshuka.
Gently crack the eggs into the mixture, cover the pan and let the eggs cook to perfection, with the yolks reaching that delightful balance between runny and set.
To bring a burst of freshness to our Shakshuka, sprinkle a handful of chopped cilantro over the dish just before serving. The vibrant green adds a pop of color and a hint of herbaceous goodness that complements the rich, spicy flavors of the dish.
Servings 2
- Amount Per Serving
- Calories 416kcal
- % Daily Value *
- Total Fat 36.8g57%
- Saturated Fat 6.4g32%
- Cholesterol 327mg110%
- Sodium 331mg14%
- Potassium 534mg16%
- Total Carbohydrate 11g4%
- Dietary Fiber 3g12%
- Sugars 4.1g
- Protein 13g26%
- Calcium 82 mg
- Iron 3 mg
- Vitamin D 31 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Opt for ripe tomatoes and farm-fresh eggs to enhance the overall taste of your Shakshuka.
- The key to an excellent Shakshuka lies in the eggs. If you like runny yolks, monitor the cooking time closely. For firmer yolks, let the eggs cook a bit longer.
- Ensure there is enough space between the eggs in the pan, allowing them to cook evenly. This prevents the eggs from merging into each other.