Shakshuka - food from the Levant at it's best
Shakshuka - food from the Levant at it's best
A fast and easy vegetarian dish, perfect for breakfeast or brunch or lunch or because you feel like it ;)
My version can be done from ingredients most of us have in our pantry and fridge. Though feel free to use fresh tomatoes if you have them and they're good.
(In a way it's simply poached eggs in tomatoe sauce but believe me, it's much more scrumptious and impressive!)
| Preparation Time: 5 minutes | Cooking Time: 30 minutes | Total Time: 35 minutes | Servings: 4 |
|---|
Ingredients
| »Ingredients: | |
|---|---|
| 2 | cans of peeled tomatoes à 800g |
| 1 | can of tomatoes cut into pieces |
| 4 | eggs |
| 1 | Onion |
| 1 ayl | Garlic |
| 100 g | feta cheese |
| 1 ayl | Italian parsley |
| 1 ayl | vegetable oil |
| 1 ayl | salt + spices at will |
Preparation
1. Preparation:
Prepare the garlic + onions, cut them into small pieces.
Cut the feta into small cubes.
Wash and pluck the parsley.
2. Cooking:
Heat the oil in a big pan (you should have a lid for it)
Put the onion and garlic pieces into the hot oil and sweat them.
Add the canned tomatoes.
Keep the open pan on middle to low heat for 20 minutes or till about a third boiled away. Stir it every now and then. Add spices at will - you can keep it from bland with just a bit of salt + pepper over more Italian style to "really, really hot".
It's good when a depression you make with the back of a spoon stays for a bit before leveling. Make such a depression and carefully put a raw egg in it, repeat that for the other eggs.
Add the feta. No stirring!
Put on the lid to poach the eggs till they have the condition you prefer.
Sprinkle the parsley on the dish, put it on the table and admire your culinary prowess :)
Notes
There are a lot of varieties of this dish, a lot of traditions how to make it from North Africa to Syria. This is my version for a quick meal from your typical stock.
I love this dish. For spices, I am adding cumin (for me it's THE spice) and instead of feta I use mozzarella because I love the texture of it ^^
My version is most times not a vegetarian dish anymore because I add sausages ;-)
Yes, it's a great recipe to use leftovers, too. If you cut it small enough (maize kernel size) you can use nearly all veggies :)
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Hey @muscara!
This looks very delicious, especially the feta cheese. 😋Really like this kind of stuff!^^
Bookmarked into my collection to try it someday... =)
Leider hinke ich etwas hinterher, was besonders schade ist, da dieses Gericht nicht wirklich unendlich aufgewärmt werden sollte.
Da alle Geschmackssinne bei mir aktiviert wurden, steht das Nachkochen ganz oben auf dem Speiseplan.
Nur, wenn erlaubt, eine winzig kleine Anmerkung: den Knoblauch würde ich immer mit etwas Salz zu einem feinen Brei reiben, damit verhinderst du das Ausdünsten über die Haut (der typische Knoblauchgeruch am Tag danach).
Grüße
Wolfram
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