Shakshuka is a delicious breakfast dish that combines eggs with a hot tomato sauce. You can make this tasty, protein-packed dinner quickly and effortlessly with only a few ingredients from your pantry. What is shakshuka? This morning dish, which is thought to have shakshuka origin in Tunisia, is well-liked throughout most of North Africa & the Middle East. You may serve it for any meal of the day because shakshuka is very filling.
If you are looking for shakshuka near me, of course, the right address is Mama Fatma. We also have order and reservation options to accompany you with the most remarkable dishes, such as shakshuka for your breakfasts. Don’t forget to reach Mama Fatma and book your place as a breakfast reservation!
What Is Shakshuka?
Let us introduce you to the easy shakshuka recipe you are curious about. Well, what is shakshuka? Although it is a morning meal, shakshuka recipe is the pinnacle of egg dishes that may be served for dinner. It is a spicy, vibrant way to start the day with a side of pita or challah. It also tastes great for brunch or lunch. Eggs are baked in a tomato-red pepper sauce seasoned with cumin, paprika, and cayenne in a one-skillet meal. 2 eggs and sauce in a shakshuka calories is 479. You should definitely experience this delicacy by searching shakshuka near me.
Shakshuka Ingredients
Here are the shakshuka ingredients for this beautiful dish. You don’t have to worry about shakshuka calories, as these ingredients are healthy and delicious.
- Extra-virgin olive oil, three teaspoons
- 1 large onion, thinly cut after being half
- 1 large red bell pepper, thinly sliced and seeded
- 3 finely cut cloves of garlic
- 1 teaspoon cumin, ground
- a tablespoon of sweet paprika
- cayenne pepper, ground, 1/8 teaspoon, or to taste
- 1 (28-ounce) can of diced, roughly chopped whole plum tomatoes with their juices
- 1/4 cup kosher salt, plus more as necessary
- 1/4 teaspoon black pepper, and more if necessary
- 5 ounces of crumbled feta (or roughly 114 cups)
- six huge eggs
- fresh cilantro chopped for serving
- for serving, hot sauce
Shakshuka Recipe Tips
We can give you essential tips for shakshuka. The hot peppers and onions have a new flavor dimension when charred. The flavor of whole canned tomatoes is superior to that of chopped tomatoes, and they are available all year round. The egg whites will set more quickly if you spoon the mixture of tomatoes over them, allowing you to continue making the yolks runnier.
Whether to utilize fresh or canned tomatoes was the main point of contention. If you can find decent, ripe tomatoes, cooking down fresh Roma tomatoes into a great, thick sauce takes much time. That’s better said than done throughout most of the year. The shakshuka origin tomatoes can be crushed by transferring them to a big bowl and squeezing them with your fingers to get a thick purée. Alternatively, you might chop the tomatoes in the pan using a pastry blender after adding them whole and leaving them whole. Diced tomatoes don’t usually work as well in sauces as a whole; peeled tomatoes do. Extra calcium chloride added to diced tomatoes helps them maintain their diced form even after extensive cooking. On the other hand, whole peeled tomatoes decompose more naturally.
How To Make Best Shakshuka?
Thanks to Mama Fatma, you can satisfy all your curiosity about shakshuka. We can tell you how if you still want to experience it at home. So, how to make shakshuka? First, oven temperature set at 375—large skillet with oil on medium-low heat. Include bell pepper and onion. Cook gently for 20 minutes or until very soft. Simmer for about 10 minutes or until the tomatoes have thickened. If necessary, taste and add additional salt and pepper. Add feta crumbles and stir.
Crack eggs into a skillet over tomatoes with care. Use salt and pepper to season the eggs. Bake the eggs in the skillet for 7 to 10 minutes or until they are set. Serve with shakshuka spices and cilantro on the side.
What To Serve With Shakshuka?
After the question of how to make shakshuka, one usually wonders how it will be served. Bread must be served with the best shakshuka recipe to mop up the tasty sauce. Traditional bread is a broad, squat, crusty loaf, but no one will object if you prefer pita, ciabatta, a baguette, or perhaps sourdough. You are good as long as there is nothing there. The best part about easy shakshuka recipe is that, other than the fresh peppers, all of the shakshuka ingredients are pantry basics, so you can usually have a delicious supper within a half-hour.
How To Store Shakshuka?
Shakshuka leftovers keep well in the fridge for 3-5 days—place in a tightly sealed container and reheat as necessary. Additionally, we advise against freezing this shakshuka recipe.
Is Shakshuka Spicy?
The word “shakshuka” loosely translates to “all mixed up,” which accurately describes this tasty stewed combination of onion, ripe tomatoes, garlic, roasted peppers, cilantro, and parsley extra virgin olive oil, and a secret mixture of six Moroccan shakshuka spices. Pour shakshuka sauce into a skillet and crack eggs on top for a quick and tasty breakfast, lunch, or dinner in only a few minutes. The rich tomato sauce is usually used to poach eggs. Consider our the best shakshuka recipe a “everything sauce” that may enliven a variety of dishes, including crostini, stews, spaghetti, and pizza.
Shakshuka’s seasoning can vary greatly, although most recipes begin with paprika and cumin then add additional spices over time, including coriander, turmeric, caraway, or even saffron.
What Is Shakshuka Sauce Made Of?
Shakshuka sauce is bursting with flavor, including sharp and salty feta, roasted tomatoes and peppers, earthy cumin, and paprika. Change this recipe by adding curry powder, pesto, or fresh herbs to the plain tomato sauce or any other flavoring you have on hand.
