or why your tastebuds will totally go nuts!
In Israel the word Shakshuka is synonymous with breakfast. It’s best with a slice or two of pitabread to sop up the juices. Nowadays, a hipster breakfast or brunch place with a menu without Shakshuka? Impossible. The dish originally from North Africa is simple and yet super delicious. But what is the brekkie secret about?
Say it out loud – “SHAHK-SHOO-KAH”!
Shakshuka is a staple dish at any Israeli breakfast – whether you’re in a restaurant or at home – and it’s considered a significant competitor to falafel and hummus for the title of ‘best Israeli dish’. Eaten for breakfast, lunch or dinner, the history of Shakshuka and how it became an Israeli favourite dish remains a mystery.
Let’s mix it all up!
The name Shakshuka, essentially means ‘all mixed up’ – and that’s what it really is about. The dish, presumed to have originated in either Yemen or Tunis, is made up of eggs cooked in tomato sauce and veggies, sometimes with onions, other herbs or cheese, and is usually served in the iron pan it was cooked in, along with some bread, which is meant for dipping in the sauce and the soft cooked-egg.
Simplicitiy? Yes, please.
To be fair, Shakshuka is on top of the list of my favorite egg dishes. Eggs poached in a perfectly spiced vegetarian stew of tomatoes and veggies. It’s not only easy to prepare and easily to adapt, it’s also the perfect dish for using every kind of leftover. And last, but not least: Add a salad and your favorite bread and you can easily turn it into a healthy lunch or dinner option.
So what’s special about our Shakshuka recipe? We tried to keep it simple and pimp it at the same time. Our recipe combines the traditional recipe with new, fresh and asian ingredients. Now you really wanna learn more about our recipe? Find all about our Shakshuka below. Yummie!
Vegetarian breakfast Shashuka with potatoes, cilantro and soy beansPrint recipe
- 250g potatoes (washed)
- 500g green soy beans
- 1 bunch of spring onions (washed)
- 4 cloves of garlic
- 1 bunch of cilantro (washed)
- 1 bunch of parsley (washed)
- 1x canned tomatoes
- 1 package of feta cheese
- 1 tablespoon mild paprika
- 1,5 teaspoon of grounded cumin
- 1 teaspoon chopped chili (dried or fresh)
- Olive oil
- Black pepper
- 4 eggs
- Side: Pita bread or flatbread
- Step 1: Peel the potatoes and cook them in boiling water.
Heat 3 tbsp olive oil in a large cast iron skillet. Add the garlic,spring onions, half of cilantro and parsley, pinch of salt, pepper as well as mild paprika and the cumin. Cook, stirring frequently, until the vegetables have softened, about 5 minutes.
- Step 2: Add the canned tomatoes. Simmer until the tomato mixture begins to reduce, about 10minutes. Taste and adjust the seasoning to your liking. Reduce the heat, cover the skillet and cook on low until the mixture is smooth.
- Step 3: Prepare an oven ready pan, place the potatoes on ground of the pan and fill in the tomato vegetables mixture. Form tiny holes in the mixture, gently crack an egg into each indention.
- Step 4: Place the pan in the pre-heated oven (200 Celcius) and cook for 5 minutes until the egg whites are set.
- Step 5: Take out of the oven and add the fresh parsley and cilantro. You can add more black pepper and the chopped chili, if you like. Garnish with feta. Serve with warm pita bread or your choice of crusty bread.