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Anybody who has ever gone out for a meal and been given a pan full of poached eggs in a tomato sauce can attest to the appeal of the Israeli breakfast dish, shakshuka. Any morning may be brightened with a plate of bread and beautiful yellow yolks floating in a deep red sauce. Though Israel loves this meal and often serves it in restaurants, its origins have been contested. Shakshuka is said to have originated in Morocco, Libya, Tunisia, Yemen, and Turkey.
While some historians contend that Yemen is where shakshuka first appeared, others attribute the dish's origins to the Ottoman Empire. Shakshuka is generally believed by Israelis to have originated in North Africa, more precisely in the Libyan-Tunisian area. Saksuka was a meal made with sautéed vegetables and minced beef that was popular throughout the Ottoman Empire.
Vegetables from new trade routes were introduced one by one. Due to their precarious financial situations, immigrants from North Africa settled in Israel, whereupon a dish consisting of inexpensive commodities like bread, eggs, and tomatoes quickly became a family favourite.
5 Tips To Master The Art Of Homemade Shakshuka
- High-Quality Tomatoes: Shakshuka is great with crushed or roasted tomatoes, but the most important thing is the tomato's quality, firmness, and texture. Don't add tomatoes that are cracked or stale.
- Don't Overcook: One of the most difficult steps in preparing Shakshuka is this. The remaining heat in the dish frequently causes the eggs to continue cooking, which might result in overcooking. Look for mainly opaque egg whites and slightly raised yolks to determine if they've cooked through. If you move the pan, the eggs should bounce and be somewhat runny.
- Add Tomato Paste: Who said that after adding tomatoes, you couldn't add tomato paste? Tomato paste usually gives the food a rich, robust tomato taste. In addition, it gives the impression that the meal has been boiling on the burner for a longer period of time than it has. It also gives it a distinct gloss and rich hue.
- Cover for Even Cooking: As soon as the eggs are added, place a cover on the pan. By doing so, the steam is trapped and the eggs are cooked to perfection.
- Garnish Creatively: For a stunning look and added taste, top with crumbled feta cheese, fresh herbs like parsley or cilantro, and a drizzle of olive oil.
Shakshuka Recipe
Here's an easy shakshuka recipe that you can make at home:
Ingredients:
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 400 gm diced tomatoes
- 100 gm tomato paste
- Salt and pepper to taste
- 4-6 eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Feta cheese (optional, for garnish)
- Crusty bread or pita, for serving
Method:
- Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers. Sauté until softened, about 5 minutes.
- Add minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
- Pour in the diced tomatoes with their juices along with the tomato paste. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10–15 minutes until the sauce thickens slightly.
- Using a spoon, make small wells in the tomato mixture. Crack one egg into each well. Season the eggs with a little salt and pepper.
- Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Once the eggs are cooked to your liking, sprinkle chopped parsley or cilantro on top. Optionally, crumble some feta cheese over the dish.
- Serve the shakshuka hot directly from the skillet with crusty bread or pita on the side for dipping and scooping up the delicious sauce and eggs.
