Origin
Shakshuka, a tomato and egg dish, originally comes from North Africa, but is sometimes referred to as the Israeli national dish. It was probably introduced to Israel by Maghrebi Jews and is popular as a hot breakfast.
This delicious low carb dish is particularly satisfying without having to resort to tired and fattening carbohydrates. It is super easy to prepare, but takes a little longer than the “standard” hard-boiled egg for breakfast. We therefore recommend trying out and enjoying the shakshuka at your leisure at the weekend.
Ingredients:
- 3 tbsp olive oil
- 1 large onion – finely chopped
- Optional: 1 clove of garlic – finely chopped
- 1 diced bell pepper – if you like it hot, add chili peppers
- 1 tin of tomatoes (I had cocktail tomatoes) or in summer: 6 large tomatoes
- 2 tbsp tomato puree
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1 teaspoon sea salt
- 1 pinch of sugar
- 1 pinch of chili powder or fresh chili
- Pepper
- 4 eggs
- 1/2 bunch flat-leaf parsley plucked and roughly chopped
- Optional: Feta cheese
Preparation:
- Prepare all ingredients
- Chop the onions, garlic, peppers and chili peppers
- Roughly chop the tomatoes
- Heat the olive oil in a large pan
- Sweat the onion, garlic and peppers for approx. 5 minutes while stirring
- Add the tomatoes and tomato purée and simmer uncovered for approx. 15 minutes
- leave on low to medium heat
- In the meantime, season well
- Using a tablespoon, press 4 wells for the eggs into the tomato mixture
- Add one egg at a time
- Using the inverted wooden spoon, whisk the egg whites in figure 8 movements until they are completely
- stir carefully so that the egg yolk is not damaged
- Put the lid on and continue to simmer for approx. 5 minutes
- The egg should still be slightly runny on the inside
- Sprinkle with parsley and feta cheese
- Done!
Traditionally, shakshuka is eaten from the pan, but can of course also be served on plates with a spatula.
I wish you every success in trying out the shashuka!
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