The egg shakshuka recipe, which will add a different color and a different flavor to your breakfast tables, will allow you to make a healthy and nutritious start to the day. Moreover, this recipe, which you can prepare without spending much time, can be ready in 10-15 minutes with the steps we will give you.
Eggs are one of my favorite ways to start the day. Not only its flavor but also its versatility allows you to enjoy the egg with different flavors. I love to mix eggs with cooked tomatoes and spices and cook them in a pan. You can also make it with Sakshuka, a traditional Middle Eastern dish, by enriching it with simple ingredients such as tomatoes, onions, garlic and spices. Although egg sakshuka is usually served for breakfast, it still makes a great lunch and dinner option. This amazing Middle Eastern dish is one that I am sure you will want to make again and again.
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What Is Egg Shakshuka
Shakshuka is a Turkish appetizer made from vegetables cooked in olive oil. Vegetables vary depending on the region, but the most common type of vegetable is eggplant. Shakshuka, the popular appetizer and olive oil dish of the Mediterranean, is also served with eggs and even rice in Tunisia and Morocco under the name “chakchouka (shakshuka)”, similar to our menemenemen. It is also one of the most delicious forms of vegetables. It can be served as an appetizer or as a main course.
Egg shakshuka is a dish made with various spices (spices can vary according to your taste) tomatoes and tomato paste and eggs broken and cooked over the ingredients. Although egg shakshuka is served for breakfast, it can be a great lunch and dinner option.
What Type Of Food Is Shakshuka?
Shakshuka, one of the famous flavors of the Mediterranean, is prepared by roasting vegetables and pouring sauce over them. Usually served as an appetizer or side dish with meat and fish dishes, this food is also consumed in Arab cuisines. Although its preparation varies from region to region, its main ingredients are eggplant, pepper and tomato. You can serve your shakshuka with rice or pasta, or you can include it among your appetizers at your invitation table.
What Does Shakshuka Contain?
Egg shakshuka is a dish of boiled eggs in a sauce of tomatoes, tomato paste, olive oil, peppers, onions and garlic, usually seasoned with cumin, paprika and cayenne pepper. The original recipe varies from region to region, but the main ingredients are eggplant, pepper and tomato.
How To Make Egg Shakshuka
My favorite part of the egg shakshuka recipe is that it is made with ingredients that are easily available at home. This amazing dish is really simple to make and doesn’t tire you out in the kitchen. What should I make today? Now it is quite difficult to go to the kitchen and prepare a meal, I wish I had a helper so that he would make the meal. Anyway, the egg shakshuka recipe comes to our rescue.
First of all, fry the finely chopped onion in olive oil until it turns slightly colored. Add the small chopped peppers and cook until they soften. Add the diced tomatoes and thyme sprigs and cook until the tomatoes have absorbed their juice. When the sauce is cooked, remove the oregano and transfer it to a baking dish by adding the spices and salt. Crack the eggs on top and bake in a preheated 200 degree oven for 4-5 minutes until the egg whites are cooked. Then enjoy this wonderful egg shakshuka.
How Do You Make Tomato Sauce For Eggs?
To prepare the egg shakshuka tomato sauce, first fry the finely chopped onion in olive oil until lightly colored. Add the small chopped peppers and cook until they soften. Add the diced tomatoes and thyme sprigs and cook until the tomatoes have absorbed their juice. Do not forget to take the thyme sprigs in your sauce.
How Many Calories Are In A Shakshuka Egg?
100 grams of egg shakshuka contains 121.2 calories. This dish is rich in Vitamin C, Cholesterol, Fiber. Based on a 2000 calorie diet, one serving meets 84.6% of the daily Vitamin C requirement, 45.0% of the daily Cholesterol requirement and 42.3% of the daily Fiber requirement.Those who are allergic to eggs should not consume this dish.
Nutrition Facts
4 servings per container
Serving Size100g
- Amount Per ServingCalories121.2
- % Daily Value *
- Total Fat
5.86g
10%
- Cholesterol 97mg 33%
- Sodium 436mg 19%
- Potassium 665mg 19%
- Total Carbohydrate
10.7g
4%
- Dietary Fiber 1.5g 6%
- Protein 5.56g 12%
- Vitamin A 303%
- Vitamin C 30.21%
- Calcium 55%
- Iron 1.6%
- Vitamin E 3.78%
- Vitamin B12 0.4%
- Folate 52.29%
- Phosphorus 112%
- Magnesium 37%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Why Is Shakshuka Healthy?
Egg shakshuka recipe has many health benefits and is a great food to include in your diet. Egg shakshuka is rich in vitamin A, vitamin C, vitamin K, folate and potassium, and the egg adds plenty of protein to this dish, which you need to boost your immunity and keep you fit and full for a long time during the day. It nourishes your body with the amino acids and vitamins in the egg. What are you waiting for to make this shakshuka recipe?
What Origin Is Shakshuka?
Shakshouka is a dish from North African cuisine. In Libya, Morocco, Algeria, Tunisia, Algeria, Tunisia and Egypt, you will find slight variations. For example, in Morocco it is made with artichoke hearts, potatoes and fava beans. But it is not limited to these regions. For example, it is also very popular in Israel. It is seen as the biggest rival of hummus and falafel. It is thought to have arrived here with Tunisian Jews and Maghrebi Jews during the mass immigration to Israel in the 1950s. A typical and perfect example of cultural interaction. Shakshouka means “mixture” in Tunisian Arabic and other Magribi dialects. It is supposedly derived from the Berber word chakchouka, which means vegetable stew or vegetable stew.
The appetizer we know as shakshuka, whose main characteristic is eggplant, is probably the product of the changes Shakshouka underwent while returning to its homeland. But we don’t have egg in ours, and theirs is less common with eggplant. Shakshouka, which is claimed to be an Ottoman invention and spread all over the world, may have returned to its homeland after its long journey, where it was encountered in its original form: Menemen. Who knows if such a remedy was found then too?
If you are looking for more breakfast recipes, you can find more information by clicking on the links to my other recipes below.
Yes, now we go to our kitchen to prepare our ingredients without wasting time and prepare the simple egg shakshouka recipe that you can not get enough of.
Egg Shakshuka
Course: BreakfastCuisine: MediterraneanDifficulty: Easy4
servings10
minutes15
minutes121.2
kcalNutritious egg shakshuka recipe that you can easily prepare at home
Ingredients
4 eggs
2 large tomatoes
2 green peppers
1 capia pepper
1 onion
1 teaspoon of red pepper powder
2-3 sprigs of fresh thyme
3 tablespoons olive oil
Salt
Black Pepper
Directions
- Fry the finely chopped onion in olive oil until lightly colored.
- Add the small chopped peppers and cook until they soften.
- Add the diced tomatoes and thyme sprigs and cook until the tomatoes have absorbed their juice.
- When the sauce is cooked, remove the oregano and transfer it to a baking dish by adding the spices and salt.
- Crack the eggs on top, cook for 5 more minutes and serve hot.
Notes
- If you want to bake it in the oven, you can bake it in a preheated 200 degree oven for 4-5 minutes until the egg whites are cooked and serve.
Is It Hard To Make Shakshuka?
Making egg shakshuka is really simple. Perhaps the hardest part may be cracking the eggs. You should have seen the state of the kitchen while breaking eggs before. There were days when my wife wouldn’t let me in the kitchen. Those were really hard days, fortunately I am a good egg breaker now.
You can easily find these egg shakshuka ingredients in your home. After chopping the onions, you grind them together with the peppers and add the diced tomatoes to make a sauce. Then you crack the eggs on top and cook for another 5 minutes and that’s it really!
How Do I Make My Shakshuka Not Watery?
Boiled eggs are a choice, and many people don’t like it to be watery. Personally, I don’t like my eggs runny either, on the contrary, I love to eat them fully cooked. If you don’t want your egg shakshuka to be watery, keep your egg cooking time longer. This time is about 4-5 minutes. Then garnish with chili powder and black pepper. Enjoy eating it after inhaling its smell.
Can I Make Shakshuka Without Tomato Paste?
I used only tomatoes in the egg shakshuka recipe I gave. It is up to you to use tomato paste. You may not even use tomatoes. Some recipes can be made by adding curry powder or sugar. It is also a preference to use garlic or lemon instead. My taste for shakshuka is based on tomato sauce. I love eating our bread dipped in them.
Does Shakshuka Keep In The Fridge?
The specialty of egg shakshuka is that it is served and eaten hot. Although I do not recommend it, you can consume your leftover shakshuka by storing it in a closed container in the refrigerator for up to 1 day. Because its freshness will deteriorate and you will move away from the original shakshuka.
Is Shakshuka Good Leftover
The best way to consume your shakshuka is as soon as it comes out of the stove or oven. Although I don’t recommend it, you can store the leftovers in the refrigerator for a day and reheat them. However, I don’t think this will give you any pleasure.
What Is Shakshuka Served With?
The best accompaniment to egg shakshuka is warm bread. It would be very nice to dip your bread in it. A nice Mediterranean salad or a cold tzatziki on these summer days will carry you to the peaks of flavor.
If you have any other questions about the egg shakshuka recipe, don’t hesitate to stop by, I’m always willing to help! Also, don’t forget to follow me on my Instagram page. In the meantime, stay safe, stay healthy, and have a great day!
FREQUENTLY ASKED QUESTIONS
What cuisine is shakshuka?
Shakshouka is a dish from North African cuisine. In Libya, Morocco, Algeria, Tunisia, Algeria, Tunisia and Egypt, you will find slight variations. For example, in Morocco it is made with artichoke hearts, potatoes and fava beans. But it is not limited to these regions. For example, it is also very popular in Israel. Since it is a dish with eggs, it is an indispensable breakfast dish in Israel, but it can also be preferred as a dinner. It is seen as the biggest rival of hummus and falafel. It is thought to have arrived here along with Tunisian Jews and Maghrebi Jews during the wave of mass immigration to Israel in the 1950s.
Can I reheat Shakshuka?
The peculiarity of egg shakshuka is that it is eaten hot. I do not recommend re-storing and reheating it, but if you still have a hard time, you can put your leftover shakshuka in a sealed container and reheat and eat it the next day.
How do you not overcook eggs in shakshuka?
Do not add your egg as soon as you take it out of the refrigerator, this will make your dish cook unevenly. Add them after letting them stand at room temperature and make sure to use fresh eggs.
What is the difference between menemen and shakshuka?
Some people wonder if menemeneme is the same as shashlika. I consider them close cousins. The two popular egg dishes are quite similar as they share some basic ingredients (eggs, tomatoes, peppers and onions), but the seasoning and preparations are different. Aside from the flavor, the most obvious difference between today’s menemen recipe and shakshuka is probably the way the egg is cooked.
Is Shakshuka a stew?
Shakshuka is a word for two different types of food, such as stew. Shakshuka is a type of menemenemen cooked and eaten with pleasure in the Jerusalem region, although in Turkey it is more associated with an eggplant dish.
Do you put sugar in shakshuka?
Add onion, pepper and garlic in the shakshuka sauce and roast. Add tomatoes, sugar, salt, pepper, basil and vinegar and cook for 15 minutes. Finally, add the ground walnuts and mix. Put the fried ingredients on a serving plate and pour the sauce over them.
Can you make Shakshuka without bell peppers?
Although some traditional recipes use bell pepper, you can make egg shakshuka without it. You can use green pepper, red pepper or capia pepper instead of bell pepper.
How do you eat Shakshouka?
traditionally start with a warm pita bread. If you can’t find pita bread, you can have a warm fresh bread. You can dip your bread in the juice of the shakshuka.
Why is shakshuka so popular?
Today’s conditions are characterized by a very busy working life. Egg shakshuka is both very simple to make and very delicious and its ingredients are easily available.
