Discover the Shakshuka: A tantalizing Middle Eastern dish perfect for any breakfast
Shakshuka hails from the Middle East, with its origin rooted back likely to Tunisia, where it is highly cherished. The preparation of the dish involves a tomato base seasoned with coriander and cumin. The finishing touch involves cracking eggs into the mixture that coagulates through high heat, creating a concoction like no other.
Feb 6, 2024 | updated: 4:09 AM EST, March 7, 2024
Shakshuka: A dish that has enthralled the world
Simply put, Shakshuka comprises eggs cooked in tomato sauce. While this combination might trigger some eyebrows, we truly assure you that it is tantalizingly delicious. The composure of Shakshuka mostly revolves around a tomato sauce base. Although canned tomatoes will suffice, lush ripe ones add a whole new freshness during the summer season.
Tomatoes are seasoned with salt, pepper, chili pepper, garlic, and a generous helping of aromatic cumin. As the sauce begins to thicken, you crack eggs into it, which solidify under the influence of heat. A garnishing of fresh coriander rounds up the basic recipe. This versatile dish holds the capacity for any number of additions to suit your palate.
The classic Shakshuka consists of a tomato sauce base, however, not everyone is inclined towards this vegetable. Providing an alternative, beetroot Shakshuka is equally satisfying and quite the hit. The inherent sweetness of beets complements the taste of eggs beautifully. This breakfast dish offers a substantial supply of protein, iron, vitamin C, vitamin B1, and ample energy to kickstart your day.
Beetroot Shakshuka Recipe
Ingredients:
- 2 large cooked beets,
- 3 eggs,
- 1 onion,
- 2 cloves of garlic,
- Half a can of tomatoes,
- Salt,
- Pepper,
- Cumin,
- Oil or olive oil,
- Optional: dill, parsley, fresh coriander.
Preparation:
- Grate the cooked beets on a fine grater and finely chop the onion after peeling it.
- Sauté the onions in a pan until they achieve a golden hue. Add garlic pressed through a garlic press and the grated beets, and continue frying for another 2-3 minutes.
- Add canned tomatoes to the fried beet and onion mixture and season with salt, pepper, and cumin. Stir thoroughly to combine all the ingredients.
- Create three indentations in the beet mixture and break the eggs into them. Diminish the heat and cover the pan with a lid. Leave the eggs to simmer for approximately 10 minutes, until the whites are fully cooked.
- Serve the dish with fresh bread and herbs of your choosing.
