I love shakshuka and I tried it in different places in different recipes. In the end, I have formed a very clear understanding of what needs to be shakshuka of my dreams) I love to do it with lots of vegetables (traditionally with tomatoes and onions and roasted sweet peppers), spicy and use a whole bunch of spices for diversity of taste. Served with warm bread and goat cheese, well at the very least simply with curd. It’s so delicious!
My recipe is a bit complex, but I describe a more simple version of it, so don’t be alarmed and definitely try to prepare.
Ingredients for shakshuka (serves 4):
• 8 chicken eggs or to taste,
• 800 g (2 cans) tomatoes in own juice/tomatoes Pilati, or 6-7 large fresh tomatoes
• 2 PCs. onions medium size,
• 2 pieces sweet red pepper (take large fleshy),
• 2-4 pieces hot chili pepper (depends on the variety of pepper or your love of spiciness), can be replaced by 0.5-2 tsp. ground dry chili pepper.
• 6 cloves of garlic,
• 2 tbsp tomato paste (optional to enhance the tomato flavor),
• 2 tbsp of sweetener (I have Jerusalem artichoke syrup),
• 1 tbsp Apple cider vinegar (it’s not for acid, but for the taste, it is not necessary to substitute other types of vinegar),
• 2 tsp ground paprika,
• 0,5-1 teaspoon smoked paprika (optional, try first to do without, and then with paprika),
• 1 teaspoon of ground cumin,
• 1 tsp ground coriander,
• 1 tsp oregano/marjoram,
• 0.5 tsp. cumin,
• 0.5 teaspoon of turmeric,
• 2 Bay leaves,
• 2 gvozdichki,
• Salt and black pepper to taste.
Ingredients for serving:
• Goat cheese to taste (you can substitute cottage cheese, cheese, feta),
• Bread/pita (preferably freshly baked, or heated in the oven),
• Herbs (parsley, cilantro, chives, mint), I like a little bit of everything to add
• Olive oil to sprinkle on top (optional).
Also it can be very helpful in hummus, the babaganoush was or grilled eggplant with garlic, you get a very satisfying Breakfast or even lunch, and maybe dinner;)
How to do:
I recommend doing sosus to shakshuk for the future. Some days he just lie down in the refrigerator, it can freeze and then just heat, beat in your eggs and enjoy.
1. The first thing you need to roast a pepper. My it cut in half, remove the seeds and again opolaskivaniem to accurately remove all unnecessary. Put on a baking sheet cut down. Bake at 200 C to a strong tan markings. Then remove the pepper in an airtight container, allow to cool. While it cools, make shakshuka on, and then come back to it, remove the skin and cut the flesh in small dice.
I baked the pepper and not just put it to obzhivatjsya with a bow for two reasons: so the dish won’t be tough pepper skin from the grilled peppers taste so much richer and more interesting. If you lazy to bother, then skip this paragraph and go directly to step 2.
2. Now prepare all the other ingredients. Onion peel and cut into small dice, chili pepper clean away the veins and seeds, the garlic, peel and punch in a blender along with red chilli in the paste. If blender will not cope, add a bit of tomato. If no blender, then finely chop the pepper, and the garlic through a garlic crusher.
If you decided not to roast sweet peppers, then wash it well from extra cleaned, cut into small-small cubes and fry together with the onion (see p. 3).
3. On a small amount of vegetable oil fry the onion with the Bay leaf and cloves to a caramel shade. It should not be burnt, but cooked should not be, so do everything on medium heat, do not hurry.
4. Then take out the cloves and throw out, and to the onions add the tomato, garlic, chili, cumin, coriander, cumin, turmeric and fry while stirring until the appearance of a garlic flavor (about 30 seconds), then add to the roasted peppers and tomatoes. Stir and tormented over medium heat stirring occasionally until the sauce is well thickened (about 20 minutes, maybe more).
5. When the sauce is ready, take out a Bay leaf and stock, and add the remaining spices (paprika, oregano, salt, pepper, Apple cider vinegar and sweetener). Try and balance the taste that was sharp enough to your taste, spicy and definitely not sour. Should be so delicious that you’ll want to eat the sauce already in this form. If so, then he is ready.
Important. Keep in mind that cheese and eggs slightly soften the taste, so it needs to be a little too much.
6. Make sauce of deepening and break them on the egg without damaging the egg yolk. Can leave it as is, or stir in a little protein to the sauce, and the yolk mix if you like. I love the whole yolk and stir with the sauce for a protein. Cook eggs on medium heat until whitening of the protein, the yolk should remain liquid. I recommend to cover the pan to make it happen faster.
Important. If you use cheese or hard cheese, then cut it into cubes and fold into the sauce, and then break in your eggs.
7. Serve shakshuka, posypav chopped herbs and a sprinkle of fragrant olive oil with a spoonful of cottage cheese goat cheese and warm bread. There are highly recommend by hand(!). Take a piece of bread and it as a spoon to scoop the egg with a spicy sauce and cheese. Just fly away!
