Shakshuka Recipe with Fresh Tomatoes | Aline Made (2024)

FAQs

How do you make shakshuka thicker? ›

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

My favorite ones include a roasted red pepper hummus, a roasted cauliflower hummus, and a carrot and turmeric hummus. Other side dishes to consider. You could for instance add a mint-yogurt sauce, a feta-yogurt dip, a vegan garlic-herb tahini sauce, or even a vegan cashew basil dressing.

The perfect seasoning for red shakshuka is cumin, caraway, paprika, black pepper and a little salt. Liquids: If the sauce exudes a lot of liquid, cook it until most of the liquid has evaporated. By the time you add the eggs there should be no more than two tablespoons of liquid left in the pan.

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Crack in the eggs and simmer

Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

You'll also want bread for scooping up the tasty sauce.

You can't go wrong with pita bread, but slices of crusty bread are delicious as well.

How to Serve Shakshuka. Remove the pan from the heat and top with chopped olives and fresh herbs. To serve, gently lift eggs and plenty of tomato sauce onto serving plates or bowls. Gently break open the soft-cooked egg yolk then do the “dip” with your slice of crusty bread.

In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

What does the word shakshuka mean? ›

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Yes! Shakshuka is one of my favorite recipes to meal prep because it reheats beautifully. Honestly, it may even taste better the next day…

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).

Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it's most commonly served as a main dish for breakfast, it's also eaten for lunch and dinner.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

The basic technique is to beat the yolks until smooth, then slowly whisk in the liquid oil or butter. If one of these sauces is too thin, your best recourse is to start with a new egg yolk, and gradually whisk in the original sauce, rather than adding an additional yolk to the sauce.

Coagulation or gelation in eggs can be achieved by several different means, including heat (protein denaturation), mechanical (beating or chipping), sugar (raises the temperature for coagulation), acids (decrease temperature where coagulation is achieved), alkali (high alkali can induce gelling of egg white).

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.