The Middle Eastern and North African cuisines rely heavily on shakshuka as a breakfast (or any time of day) dish. Tomatoes, onions, garlic, spices, and poached eggs cook together in a simple sauce over low heat. Whether you’re looking for a nutritious, satisfying, and easy-to-make meal, this is it.
A vacation to Egypt with my mother many years ago was the first time I experienced shakshuka. The meal’s basic yet powerful aromas and spices immediately appealed to me. Because of this, shakshuka was at the top of my list when I recently visited Israel, where it’s almost a national dish.
Shakshuka was one of the highlights of my two-week vacation to Israel, which I much enjoyed. To provide you with a genuine, Tel Aviv-inspired version, I saw it as “research.”
Does Tel Aviv serve as the capital of the country of SHAKSHUKA?
An outdoor cafe-vibe sort of city, Tel Aviv, will be the subject of a future piece. Tel Aviv was a complete surprise to me; I had no idea what to anticipate. I experienced some of the warmest and most welcoming individuals in the city.
Tel Aviv has lovely Mediterranean weather all year round, but I can tell you right now that the cuisine scene is amazing to see. I had a meal. Then there was food. Then there was food. Everything is made from scratch, with a significant emphasis on fresh vegetables, herbs, and spices. It’s a foodie’s paradise, especially for vegans and vegetarians.
The shakshuka seen here is one I had in Tel Aviv. This single-serving amount in a small sauté pan is so cute! I’ll have my shakshuka with fruit and freshly squeezed juice, please! However, as many of you may be unfamiliar with shakshuka, let’s go over some fundamentals first.
To begin, what is the meaning of “SHAKSHUKA?”
Shakshuka is a staple in North African and Middle Eastern cuisine for breakfast or other times of day. It’s vegetarian and prepared using whole, natural ingredients. Traditional shakshuka is made with tomatoes, onions, spices, and eggs poached on top of the mixture.
What makes this meal so popular worldwide is that there are so many ways to customize it. My Orange Shakshuka with Butternut Squash and Brussels Sprout Shakshuka are just two examples of the many different kinds of shakshouka found online these days. Depending on your preferences, you may also use feta or goat cheese.
SHAKSHUKA: A QUICK AND SIMPLE RECIPE
Even if you use canned tomatoes, making shakshuka is a breeze (though you can always use fresh tomatoes). Add some olive oil to a medium-sized sauté pan and sauté onion and red bell pepper. Onions should be transparent after roughly 5 minutes of stirring.
Once those ingredients are aromatic, add the garlic and spices and cook for one more minute. Once the whole mixture has been simmered for a few minutes, add the eggs to the top and cook them until they are set. You’ll need to break up the tomatoes into smaller pieces by using a spatula to add a 28-ounce can of whole peeled tomatoes.