Shakshuka
- Nutrition Facts
- Calories: 115
- Protein: 6
- Fats: 8
- Carbohydrates: 4
- Information
- Time: 30 mins
- By: Ilili-bbog
- Ratings 4
- Your ratings:
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.
History of the dish
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.
Ingredients:
- Tomatoes - 500 grams
- Onion - 200 grams
- Green cilantro - 50 grams
- Bulgarian pepper - 150 grams
- Chicken eggs - 4 pieces
- Turmeric - 30 grams
- Ground coriander - 10 grams
- Ground zira (cumin) - 10 grams
- Hot pepper pod - 1 piece
- Garlic - 2-3 cloves
- Salt - 30 grams
- Ground black pepper - 20 grams
Cooking:
- For the preparation of Israeli shakshuka, we will prepare the products. It is better to choose the most ripe tomatoes so that the dish turns out delicious.
The following ingredients are involved in the preparation of the dish.
- First of all, we will prepare the tomatoes, put them in a large bowl and pour boiling water over them, if after the time the skin on the tomatoes does not burst, repeat the procedure and pour boiling water over the tomatoes again.
Scald the tomatoes with boiling water, wait until the skin bursts.
- Onion peeled, finely and thinly sliced.
Cut the onion thinly.
- In a preheated pan, fry the chopped onion, it does not need to be fried, the onion should become transparent.
Fry the onion in hot oil.
- While the onion is fried, cut the bell pepper into thin half rings.
Cut the pepper into half rings.
- Spread the chopped pepper to the fried onion.
Put the pepper into the pan.
- Peel the scalded tomatoes, turn into a puree.
Pure the tomatoes.
- Finely chop the garlic, while cutting it, the aroma will remain, so it is better not to use the crusher.
Chop the garlic very finely.
- Put the chopped garlic in a pan, mix the frying.
Add garlic to roasted vegetables.
- Also put spices in the pan - turmeric, coriander and cumin.
Add spices to the pan.
- Add tomato puree to the fried vegetables, mix, matbuha for our dish is ready.
We spread the tomato puree in the frying.
- Cut the bell pepper into thin rings. Its amount depends on how spicy you want to cook shakshuka. Add pepper to the vegetables in the pan.
Chop the hot pepper thinly.
- Let's proceed to the last stage - we will break the eggs into the prepared matbuha. They do not need to be mixed, the yolks should remain intact.
Add eggs to the finished tomato frying, do not mix.
- Salt and pepper the shakshuka to your taste.
Add salt and pepper.
- Sprinkle with finely chopped cilantro and serve. It is customary to serve shakshuka directly in the pan, so make sure that there is no oil on the bottom.
Bon appetit!
The benefits of the dish
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!
