There are dishes that are created without unnecessary thought from what you currently have at home. And then you will be surprised how great they taste. Shakshuka is exactly like that. Simple tomatoes, a few eggs and a little spice that can turn an ordinary breakfast into a small holiday.
Sometimes it’s enough and food will be created that smells far away. Shakshuka is exactly that case. Tomatoes, eggs, spices and a pan, nothing complicated. And yet the result tastes so good that you’ll want to eat it again the very next day. It is a food that is cooked slowly. And that’s the whole magic.
Check out Chilli Ta’s shakshuka recipe video on YouTube:
Food that combines simplicity and taste
Shakshuka originates from North Africa, but today you can find it mainly in the Middle East, where it belongs among . The base is always the same, tomato sauce and eggs, which can only be lightly poached in it. Every family has its own way, but the principle remains.
“Shakšuka can stand a lot of small adjustments. It’s great to add a pinch of smoked paprika to the sauce, which gives it a deeper, slightly smoky taste,” advises chef David Šlapák.
Why you will love her
The beauty of shakshuka is that it doesn’t need any complicated ingredients. You usually have everything at home. And at the same time it tastes like something special.
The tomatoes will create a slightly sweet and slightly sour sauce, the spices will add depth and the eggs will soften the whole dish beautifully. All you need is a piece of bread and you’re done.
Patience makes the difference
The biggest mistake is to rush the preparation. The tomatoes need time to cook and the flavors to meld.
The slower the sauce is prepared, the better. And that’s what turns ordinary ingredients into something that tastes like something from a restaurant.
A recipe for honest shakshuka
Raw materials:
- 1 onion
- 2 cloves of garlic
- 1 paprika
- can of tomatoes or fresh tomatoes
- 2-4 eggs
- olive oil
- salt, pepper
- ground paprika
- Roman cumin
- chilli
- fresh herbs (parsley or coriander)
Procedure:
Heat the olive oil in a pan and sauté the finely chopped onion. Add garlic and bell pepper cut into pieces and sauté for a while.
Add tomatoes, salt, pepper and add spices. Allow the mixture to bubble slowly until it thickens and the flavors combine.
Make small wells in the finished sauce with a spoon and carefully beat the egg into them. Close the pan and let the eggs harden as you like.
Finally, sprinkle with fresh herbs and serve with bread.
How to serve it
Shakshuka is not eaten with a knife and fork. It is best to tear off a piece of bread and dip it directly into the sauce.
It’s simple, a little messy, but just the way it should be.
Food that wins you over
Maybe that’s why Shakshuka is so popular. It is not complicated, does not require expensive ingredients and at the same time tastes exceptional.
Just give her time and she will reward you with a plate that smells, warms and tastes like an exotic vacation.
