Everyone in the Promised Land knows this dish, both old and young, because shakshuka is the most common, most delicious and exquisite breakfast. In our cuisine, Israeli shakshuka is called more prosaically - scrambled eggs with tomatoes, this name, of course, is devoid of any romance or intrigue, so if you want to surprise someone, call this dish its original name. It would seem that the main ingredients of shakshuka are known - tomatoes and eggs, but spices and hot peppers add taste and aroma to the finished dish. The composition of matbukhi, the basis of shakshuka without eggs, may vary in different regions of the country, but any shakshuka is the pride of the Israelis.
In addition, shakshuka, despite its simple and unpretentious recipe, is an excellent hearty breakfast or wonderful lunch, and it is also quick to prepare. In general, Israeli cuisine is replete with many unique recipes, borrowed from European cuisine, and with oriental motifs. The location of the country contributes to the appearance of such bright delicious dishes, the Mediterranean gave Israel an abundance of fruits, vegetables, herbs, olives, fish, while the eastern countries gave Israeli gastronomy the aroma of spices, recipes for magical sweets. And in order to fully enjoy the spicy and fragrant shakshuka, cook it at home, our step-by-step photos of shakshuka cooking will help you make it beautiful and most delicious.
Delicious spicy breath of Africa, and to be as precise as possible, Tunisia, conveyed to the Israelis this dish beloved by the whole country. Its roots go back centuries, when there were not even pans yet, but tomatoes and eggs have always been. And under the bright and warm sun, in a subtropical climate, sweet and fleshy tomatoes ripen, from which numerous dishes have been prepared in Tunisia at all times, and, as usual, travelers, nomads and immigrants spread recipes around the world.
Israel is a young, densely populated, multinational country, so the easy-to-prepare and tasty shakshuka recipe brought here has taken root well, and even began to be considered a national dish and pride. It is served in Israel in modest cafes and respectable restaurants, and is also cooked by housewives in home kitchens. The name of the dish "shakshuka" is most likely already a derivative of the original "chukchuku", which means "everything is mixed", which is true, everything is mixed in this dish, and tomatoes, and peppers, and a huge amount of spices. And we can feel the atmosphere of beautiful Israel at home, we just have to cook a wonderful and fragrant shakshuka for breakfast.
Hearty and fragrant shakshuka is useful in many ways. Firstly, these are vitamins and micro and macro elements that are contained in tomatoes, and they contain a lot - these are pectin, fructose, lycopene, and carotenoids, which are a natural antioxidant. You can write a lot about the content of vitamins in tomatoes, but it’s worth focusing on the fact that thanks to chromium, tomatoes help fight extra pounds and are an excellent dietary product. They are also good for gastritis and depression, as tomatoes are the best antidepressants in the world, even better than chocolate.
The pepper used in the dish is also a storehouse of vitamins, especially it is rich in Vitamin C, which makes it an indispensable product in the human diet. Turmeric, which is flavored with shakshuka, is also very useful, it contains a lot of vitamins B, C, K, as well as trace elements - calcium, iron, iodine. Also, turmeric is an excellent antibacterial agent, it can stop the development of melanoma. The effect of turmeric on cancer cells in the body has not yet been fully studied, but it is possible, and this fact will be proven. Such a bouquet of useful elements in one dish is indicated for its active use, in large and tasty doses. Eat well and don't get sick!