Where is Shakshuka from?
Let’s not start a fight, people. Does it matter anyway? Ok, listen. Apparently, Shakshuka is among the most beloved dishes of Israelis. The dish was brought to Isreal by Jewish immigrants from North Africa.
It’s traditionally made up of spiced stewed tomatoes and spices, then topped with poached eggs. In addition, it is popular in North Africa (especially in Tunisia) and the Middle East.
What is Shakshuka?
Shakshuka is a dish consisting of eggs cooked with tomatoes, peppers, onions, garlic and seasoning in a dense, spicy sauce. This dish has many distinct cultural variants. Shakshuka is also spelled chachouka, chouchouka, and chackchouka.
What is the difference between Huevos R
ancheros and Shakshuka?
The differences between huevos
On the other hand, Shakshuka is traditionally served with hot pita-style bread and parsley is widely used. Oppositely, huevos ranchero is a dish that favors cilantro.
Other vegetables to add to your Shakshuka:
° Shredded carrots
° Fresh spinach
° Multicolored bell peppers
° Bok Choy
How do you serve Shakshuka?
Two words. Family-style. It is the most intimate way to share a meal. Besides, I like to serve my favorite shakshuka in a cast-iron skillet because it keeps it nice and hot longer. Plus, my favorite part is to rip off a piece of bread and scrape the bottom of the pan with all the leftover tomato sauce. it’s seriously the best part.
We will be using the dry-heat cooking method for this recipe.
Other Recipes You May Like:
- 2-3 tbsp olive oil
- 1/2 cup red onion, chopped
- 2-3 cloves garlic, finely chopped
- 1 cup red pepper, chopped
- 1 tbsp vegan chorizo can substitute for 1/2 tsp paprika
- 1 tomato, chopped
- 1 tbsp tomato paste
- 1 tbsp chipotle in adobo
- 1 tsp dried oregano
- 1 tsp dreid mint
- 2 cup halal chicken broth, vegetable broth or water
- rip a handful of fresh cilantro
- 4 large eggs
In a heated cast-iron skillet, add olive oil, chopped onions, garlic, red pepper, and cook until onions have softened. Season with salt and pepper.
Add the vegan chorizo, tomato, tomato paste, mint, oregano, chipotle in adobo, and cook for about 30 seconds. It should be thick and chunky at this time.
Add 2 cups of liquid. Taste the broth and see whether it needs more salt. Cook for 15 minutes, just enough until the sauce becomes reduced to a thick chunky sauce.
Drop the eggs directly into the thick tomato sauce and poach until desired eggs are cooked at a desirable consistency.
In a small saucepan with water about 2 inches deep. Add 1 tbsp of lemon juice in the low-simmering water. Stir the water with a spoon in one direction, then gently lower the egg into the water.
Repeat the same step for the rest of the eggs.
Cook until desireable consistency is achieved.