How to cook Shakshuku eggs in Israel

Jewish shakshuka is a dish consisting of eggs fried in tomato sauce with Bulgarian pepper, tomatoes, onions, greens and various spices. The authorship of this recipe is equally claimed by Israelis, Yemenis, residents of Tunisia, Algeria and Morocco.



All of them, of course, claim that their recipe is the right one. Therefore, we have prepared a selection of several options for this nutritious dish. You have to choose which one is better.

Jewish Shakshuka

Those who consider shakshuka only fried scrambled eggs do not know the secrets of its preparation. You can discover the entire bouquet of Jewish cuisine only by observing the recipe exactly. It is better to draw conclusions after tasting.

The ingredients

• 4 eggs
• 1 sweet pepper
• 1 chili pepper
• 2 cloves of garlic
• 4 tomatoes
• spices to taste (coumin, cumin, turmeric)
• olive-oil

Preparation

1. It is believed that the best shakshuka is obtained from eggs with brown shells (they have bright orange yolks).
   
   
   
   We will not argue, but we add that the more yolks in shakshuk, the more delicious it is. Extra proteins impoverish the taste of the dish, so you can, for example, take 6 yolks and 2-3 proteins. And from the rest of the proteins, make an air dessert.
   
   Ideally, eggs should be straight from under the chicken. And if they were in the refrigerator, take them out an hour before cooking. Let them warm up.
   
   
2. Tomatoes should be chosen ripe, fragrant, grown in a garden, not in a greenhouse.

We make pepper and tomato sauce, so let's start cooking. Wash the tomatoes, make incisions, pour boiling water and leave for 10 minutes. After that, clean and cut small (or sodium).


Finely chop the onions, roast in olive oil until golden.


Add to the onion chopped with thin plates Bulgarian pepper (it is advisable to bake it in the oven and peel it off). After 5-6 minutes - crushed chili peppers, squeezed garlic.


With spices (cumin, cumin, turmeric) there is a small secret. To maximize their aroma, they need to be slightly fried, you can on the same pan.


Stir everything and carcasses for 5-7 minutes, do not forget to stir. Add the tomatoes, cook on an average heat of 10 minutes to evaporate excess fluid, salti.


Matbuja (a sauce of red sweet pepper and tomatoes with added chili and garlic) is ready. A little advice. Breakfast is always prepared in a time shortage. Therefore, to save money, make a portion of the vegetable mixture and put in the refrigerator. It can be stored for 4 days. So you can cook your favorite meal every morning without being late for work. Add eggs Make a spoon in the sauce of the depression by the number of eggs.


Carefully break the eggs in them without damaging the yolks. Send it in.


Cook until the protein catches, but the yolk should remain liquid. The Jewish shakshuka is ready. Sprinkle the chopped greens and serve to the table. Another subtlety: it is customary to preheat plates (in contact with cold ones, it will immediately lose half the taste) or serve shakshuk right in the pan.

Along with falafel and hummus, shakshuk is considered a favorite national dish in Israel. Bread or pita must be served to dip them into the plate.

Shakshuka with feta cheese

Soft cream feta softens the rather spicy and pungent taste of a wonderful Arabic dish.

The ingredients

• 6 eggs
• 4 tomatoes
• 1 big sweet pepper
• 1 large onion head
• 4 cloves of garlic
• chili
• 200g feta cheese
• cilantro
• 1 tsp paprika
• 1 tsp roasted cumin
• olive-oil
• salt

Preparation

1. Roughly cut tomatoes, cut half rings of onions, thin rings of pepper.
2. Heat the oil in the pan and roast the onions with sweet pepper until they are soft.
3. Pour cumin and paprika. After a minute, add tomatoes and carcasses for 8-10 minutes. Ambassadory.
4. Add cilantro and feta cut with cubes.
5. Break the eggs and cook for another 3-4 minutes depending on their preferred consistency.
6. Serve the dish hot. Bon appetit!

Shakshuka with ground beef

Delicious shakshuka with minced meat - juicy and very hearty.

The ingredients

• 200g ground beef
• 4-6 eggs
• 1 bulb
• 2 slices of garlic
• 1 Bulgarian pepper
• 3 tomatoes
• 1 tsp paprika
• salt and pepper
• 2 tbsp vegetable oil

Preparation

1. All vegetables, except tomatoes, arbitrarily cut and roast in oil.
2. Put the mince down. Grill till the ground is ready.
3. Add the sliced tomatoes, salt, paprika, pepper. Stir it.
4. Carcasses for a couple more minutes, then kick the eggs, reduce the fire, cover the pan with a lid and bring the eggs to readiness.
5. That's all, have a good appetite!

Prepare shakshuk according to one of our recipes to make sure that this dish has become famous not by chance.