Shakshuka classic

Shakshuka is scrambled eggs cooked with various vegetables, cheese and other ingredients. Translated from Arabic, this dish is called “mash”. Shakshuka can be used as a hearty breakfast, hearty lunch or dinner.

Classic Israeli shakshuka in a frying pan

Classic shakshuka is a fragrant and very aesthetically beautiful dish with incredible taste. This is not a simple scrambled egg, but a masterpiece that has a lot of secrets.

1. 
   Classic Israeli shakshuka in a frying pan is very easy to prepare. It is necessary that the eggs are as fresh as possible. They also need to be taken out of the refrigerator in advance and warmed at room temperature.
2. 
   It is better to choose aromatic, spicy tomatoes for shakshuka, then the dish will turn out even more delicious. Wash the tomatoes. Wipe with a towel and immediately bring water to a boil in the electric kettle. We make cross-shaped cuts on the tops of the tomatoes and place them in a deep bowl. Pour boiling water over it for a couple of minutes. After this treatment, the skin can be easily removed. Chop the tomato pulp.
3. 
   Separate the onion and garlic from the peel. Finely chop the onion. It is best to use olive oil for frying vegetables - it will be tastier and healthier. Pour it into the frying pan and distribute it over the bottom. Heat the oil on the stove, and then put the onion in it and fry, stirring constantly.
4. 
   Ideally, before frying, the pepper should be simmered in the oven and freed from the skin, and then finely chopped (remove the stem and seeds in advance). Add pepper to onion. Chop the chili pepper and garlic and add it to the pan after 5 minutes. Fry the ingredients for another 5 minutes.
5. 
   Add tomatoes to the rest of the ingredients and simmer for 10 minutes. Salt the dish. If it tastes sour, you can add a little sugar.
6. 
   We make six depressions in the matbukha (that’s the name of the vegetable mass that we just prepared). Beat eggs and whites into three of them. Drive only the yolks into the remaining holes.
7. 
   Sprinkle the shakshuka with salt and pepper. Make sure that the whites turn white and the yolks remain runny. Wash the greens and chop them as desired. Sprinkle over the finished shakshuka. Serve the dish on preheated plates. If you put the dish on cold plates, it will fall off and will not be as tasty.

Bon appetit!

Shakshuka with tomatoes and cheese for breakfast

A simple option for a quick and satisfying breakfast is shakshuka with tomatoes and cheese. It is somewhat different from the traditional Jewish shakshuka, cooked in matbuhe vegetable and tomato sauce, but it turns out very tasty. In this recipe we use meaty tomatoes, feta cheese and white onions. As for the spices, we add hops-suneli, but you can replace them with the classic cumin, cumin and coriander.

Cooking time – 15 minutes.

Cooking time – 15 minutes.

Number of servings – 1.

Ingredients:

• Egg – 2 pcs.
• Tomatoes – 2 pcs.
• Feta cheese – 60 gr.
• White onion – 1 pc.
• Vegetable oil - for frying
• Khmeli-suneli - to taste
• Salt - to taste

Cooking process:

1. Peel the white onion and cut into thin half rings.

2. Wash the tomatoes and cut into thin slices.

3. Heat vegetable oil in a frying pan and fry the chopped onion until transparent.

4. Add the chopped tomato to the onion and fry for three minutes, without stirring.

5. Cut the feta into small cubes.

6. Transfer the pieces of cheese to the fried vegetables, and sprinkle everything with salt and spices.

7. Use a spoon to make two holes in this mixture and carefully break the eggs into them.

8. Fry the shakshuka over medium heat for another 5 minutes until the whites set and the yolk remains runny.

9. Place the prepared shakshuka with tomatoes and cheese on a plate and serve hot for breakfast. Bon appetit!

Bon appetit!

Step-by-step recipe for making shakshuka with eggplant

The classic recipe for making shakshuka is based on the addition of tomatoes. They are also supplemented with sweet peppers, mushrooms, cheese, meat and other products. In this recipe we will add eggplant to shakshuka.

Cooking time – 55 minutes.

Cooking time – 30 minutes.

Number of servings – 4.

Ingredients:

• Tomatoes – 5-6 pcs.
• Onion – 1 pc.
• Eggplants – 1-2 pcs.
• Sweet bell pepper – 1-2 pcs.
• Garlic – 2 teeth.
• Vegetable oil – 2 tbsp.
• Eggs – 4 pcs.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Thoroughly wash vegetables - eggplants, sweet peppers and tomatoes. Cut off the stems of the eggplants. We do not remove the peel. Cut the eggplants into small cubes. Pour vegetable oil into the frying pan and heat it on the stove for a few minutes. Then put the eggplants in oil and fry them. Since eggplants do not immediately become soft, but absorb a lot of oil, we will no longer add it. Pour in a little purified water and continue to simmer the eggplants until soft (2-3 minutes).

2. Remove the stalks from the sweet pepper and cut it in half to make it easier to cut out the seeds. Then cut the peppers into cubes the same size as the eggplants. Add another tablespoon of vegetable oil to the pan and add pepper. Fry it together with eggplants for 2-3 minutes.

3. Cut the tomatoes into cubes the same size as the eggplants and peppers. At the same time, we remove the thickenings to which the stalks were attached. Remove the husks from the garlic cloves and cut into thin slices.

4. Add tomatoes and garlic to the pan. Sprinkle with salt and pepper. Simmer the mixture until it becomes a sauce with pieces of vegetables (4-5 minutes). Turn on the oven and preheat it at 200 degrees.

5. Turn off the stove and move the frying pan with vegetables onto the work surface of the table, onto a hot rack. Make small indentations in the vegetable mixture with a spoon and beat in the eggs.Add some salt to the dish and place in the oven for 10 minutes on a medium level.

6. Wash the greens (parsley, dill and others to taste). Shake the bunch and chop finely. Sprinkle shakshuka with herbs and serve hot.

Bon appetit!

How to cook scrambled eggs shakshuka with tomato paste?

Shakshuka was first prepared in Tunisia. Then this dish became a traditional breakfast of Israeli cuisine, spread throughout the world and acquired various cooking options. We will master the classic recipe for aromatic and satisfying shakshuka.

Cooking time – 55 minutes.

Cooking time – 25 minutes.

Number of servings – 3.

Ingredients:

• Olive oil – 3 tbsp.
• Onion – 1 pc.
• Garlic – 3 teeth.
• Sweet bell pepper – 1 pc.
• Tomatoes – 400 gr.
• Sweet tomato paste – 20 gr.
• Ground chili pepper – 1 tsp.
• Ground cumin – 1 tsp.
• Ground paprika – 1 tsp.
• Sugar – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Eggs – 6 pcs.
• Cilantro - 3 branches.

Cooking process:

1. Wash the sweet pepper and cut out the “tail” from the fruit. Cut the peppercorns in half lengthwise and remove the seeds from each half. Cut the pepper into small cubes.

2. We also finely chop the peeled onion and garlic cloves. Place a frying pan with olive oil on the stove. After heating the oil, add chopped onion and fry until translucent brown (about four minutes). Then add the garlic cubes to the onion. Mix the ingredients with a spatula.

3. After a couple of minutes, add pepper to the pan. Fry it, stirring constantly with a spatula, for about 5-7 minutes.We wash the tomatoes and get rid of the skin: make cuts on the tops of the tomatoes and pour boiling water over them for a few minutes - this will make it easier to separate the skin from the pulp. Cut into cubes and place in a frying pan.

4. Add tomato paste to the container and mix the mass. After a few minutes, add spices - chili pepper, cumin and paprika. Simmer the mixture, after stirring it, for 10 minutes over low heat. Then use a spoon to make indentations in the tomato mass.

5. Drive eggs into the holes. Salt and pepper them to taste. Cover the pan with a lid and leave on the fire for 10-15 minutes.

6. Wash the cilantro. You can choose any other herbs to taste, such as parsley or dill. Shake the bunch, getting rid of excess moisture, and chop it finely. Sprinkle over the finished dish and serve hot.

Bon appetit!

A simple and delicious recipe for scrambled eggs shakshuka with minced meat

With minced meat, shakshuka becomes more satisfying and flavorful, which makes it possible to serve it as lunch. If you like dishes with enough protein and moderate fat content, this recipe will definitely suit you.

Cooking time – 55 minutes.

Cooking time – 30 minutes.

Number of servings – 2.

Ingredients:

• Eggplants – ½ pcs.
• Onion – 1 pc.
• Sweet bell pepper – 1 pc.
• Tomatoes – 3 pcs.
• Garlic – 2 teeth.
• Minced meat (pork and beef) – 100 gr.
• Eggs – 2 pcs.
• Olive oil – for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Paprika - to taste.
• Greens - to taste.

Cooking process:

1. Select a medium-sized onion. We clean it, gradually removing the husk. We wash the eggplant with running water and cut off the “tail” of the fruit. Cut the vegetable in half.Cut one half of the eggplant into small cubes (do not remove the peel). Turn on the stove. Place a frying pan on it with 2-3 tablespoons of olive oil. When the oil is hot, pour the eggplant and onion cubes into the container. Stirring, fry them (about three minutes).

2. Rinse the pepper and cut out the “tail” from the fruit. To make it easier to get rid of the seeds, cut the peppercorns lengthwise into two halves. After cleaning, cut both parts of the pepper into cubes. Place it in a frying pan, mix with the rest of the ingredients and fry for 2 minutes.

3. Add minced meat to the vegetables (you can cook it yourself or buy it in the store). Mix the meat with other ingredients and fry it until it turns light.

4. Separate a couple of cloves of garlic from the head and remove the husks. Cut the cloves into small cubes. Rinse the tomatoes and cut them together with the skin. Add the ingredients to the pan and fry for about three minutes. Season the dish with salt, pepper and paprika.

5. Mix the contents of the pan. Make small holes in the vegetable mixture and crack the eggs into them. Add some salt to the dish and cook for about ten minutes over low heat.

6. Greens - parsley, cilantro, dill, onion - rinse with water and shake. Cut into small pieces and sprinkle over shakshuka. Serve hot.

Bon appetit!

Step-by-step recipe for making shakshuka with sausage

Many housewives constantly argue among themselves about what ingredients to add or not add to shakshuka. What is healthier: sunflower or olive oil? What spices should I add, and do I need onions in shakshuka? The recipe for a delicious and satisfying breakfast will certainly help you find out.

Cooking time – 1 hour 5 minutes.

Cooking time – 40 minutes.

Number of servings – 2.

Ingredients:

• Onion – 1 pc.
• Tomatoes – 1 pc.
• Eggplants – 1 pc.
• Sweet bell pepper – ½ pc.
• Smoked sausage – 50 gr.
• Eggs – 4 pcs.
• Salt - to taste.
• Spices - to taste.
• Greens - optional.
• Vegetable oil - for frying.

Cooking process:

1. Peel the onion. Using a sharp knife, cut it into small cubes. Following the onion, chop 50 grams of smoked sausage into the same small pieces.

2. Pour vegetable oil into the frying pan in the amount you use for frying. Heat a container with oil on the stove. Then place the onion on the bottom of the pan and fry it for a few minutes. Add the sausage to the onion and lightly brown it.

3. Wash the vegetables - tomatoes and peppers. Cut the tomato into small cubes (don't forget to cut out the place where the stalk attaches). Remove the tail from the pepper and cut it in half. One half can be wrapped in cling film and stored in the refrigerator. We remove the seeds from the second part of the fruit and cut it into strips. Place the vegetables in the pan, mix with the rest of the ingredients and simmer for a few minutes.

4. Now it’s the eggplant’s turn. We wash it, remove the stalk and cut it into cubes. Add it to the dish in the frying pan and mix everything thoroughly. Cover the container with a lid and simmer the vegetables for 3-4 minutes over low heat.

5. Beat eggs into the vegetable “pillow”. Salt and pepper the dish. Place the lid on the edges of the container again and cook the shakshuka until the eggs are completely cooked (about 8-10 minutes). Sprinkle the finished shakshuka with any herbs of your choice.

Bon appetit!

Delicious scrambled eggs shakshuka with feta cheese

Shakshuka is prepared with various types of cheeses.One of them is feta cheese, which will give the dish a more delicate creamy texture and unusual taste.

Cooking time – 1 hour 10 minutes.

Cooking time – 30 minutes.

Number of servings – 3.

Ingredients:

• Eggs – 4 pcs.
• Tomatoes – 4 pcs.
• Sweet bell pepper – 1 pc.
• Onion – 1 pc.
• Garlic – 2-3 teeth.
• Tomato sauce – 2 tbsp.
• Olive oil – 2-3 tbsp.
• Parsley – 50 gr.
• Feta cheese – 100 gr.
• Paprika - to taste.
• Oregano - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Let's start cutting products for vegetable mass. Chop the peeled onion and garlic as finely as possible. Garlic can also be minced in another way. For example, grate it on a very fine grater or squeeze it out using a garlic press.

2. Wipe the washed tomatoes and peppers with a towel. We cut out the stalks of peppers and tomatoes (if there are any, otherwise we cut out the places where the stalks are attached). Cut the pepper lengthwise into two equal parts and remove the seeds. Cut the tomatoes and peppers into small cubes of approximately the same size.

3. Pour a couple of tablespoons of olive oil into the pan and heat it on the stove. Then fry the onion in oil and add pepper to it. Mix the ingredients and fry them for a few minutes. Then put the tomatoes, garlic and tomato sauce into the pan. Season the vegetables with spices to taste - paprika, oregano. Mix the mixture again and simmer until you get something like a gravy with pieces of vegetables.

4. Beat the eggs into the thick sauce (you can make special indentations for the eggs using a spoon). Salt and sprinkle the dish with black pepper. We check the readiness of shakshuka by checking the protein, which should turn white. Leave the yolk liquid.

5.Before serving the dish, cut the pre-washed parsley and cheese into cubes. Decorate the shakshuka with herbs and cubes of cheese.

Bon appetit!

Shakshuka with beans at home

Shakshuka is traditionally a breakfast dish. However, if you add beans, shakshuka instantly becomes a filling and delicious meal for the whole family.

Cooking time – 40 minutes.

Cooking time – 25 minutes.

Number of servings – 2.

Ingredients:

• Onion – 1 pc.
• Garlic – 1-2 teeth.
• Vegetable oil – 1 tbsp.
• Salt - to taste.
• Canned beans – 1 can.
• Ground black pepper - to taste.
• Tomatoes in their own juice – 2 pcs.
• Eggs – 2 pcs.
• Greens - to taste.

Cooking process:

1. First peel the onion and garlic cloves and chop them finely with a sharp knife. Place a frying pan with vegetable oil on the switched on stove. When it warms up, put the onions and garlic in a container. Fry both ingredients, stirring constantly, for about five minutes.

2. If you have tomatoes in their own juice with the skin, then you must remove it and chop the tomatoes in a blender or mash with a fork. Add the ingredient to the pan and simmer for a while. Sprinkle the mixture with salt and pepper while stewing and stir.

3. To prepare shakshuka, use canned beans. Open the jar and put the required amount into the frying pan. Mix the ingredients and simmer for several minutes.

4. Beat the eggs on top of the mixture of vegetables and beans. Salt the dish and give the whites time to turn white. The yolks should remain liquid.

5. While the shakshuka is simmering in the pan, prepare the greens. Rinse it and shake it to get rid of excess moisture, and then cut it. Sprinkle hot shakshuka with herbs and serve.

Bon appetit!

How to deliciously cook shakshuka with mushrooms?

Choose fresh chicken eggs for shakshuka so that the yolk does not spread. Tomatoes should be juicy and aromatic, so in winter it is better to add tomatoes in their own juice to shakshuka.

Cooking time – 40 minutes.

Cooking time – 30 minutes.

Number of servings – 2-3.

Ingredients:

• Champignons – 100 gr.
• Zucchini – 100 gr.
• Tomatoes – 200 gr.
• Onion – 1 pc.
• Garlic – 2 teeth.
• Eggs – 2-4 pcs.
• Chili pepper - to taste.
• Zira – 1 pinch.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil – for frying.
• Greens - to taste.

Cooking process:

1. Chop the peeled onion and garlic as finely as possible. A couple of minutes before the start of frying, turn on the stove over medium heat and place a frying pan with oil on it. Once the oil is hot, add both ingredients and fry for about a minute.

2. Wash a small zucchini with running water and wipe dry with a towel. If your zucchini is young, then you can leave the peel; for old zucchini, you need to cut it off. Cut the ingredient into strips and add to the pan. Fry the ingredients together for a minute.

3. First we sort out the champignons. Cut off the top layer and chop the mushrooms into slices. Place the plates in the frying pan. If necessary, add a little more oil and fry the ingredients for 2 minutes.

4. Cut the washed tomatoes into thin slices and place them in a container. Add spices and mix. Beat in the required number of eggs, salt and pepper the dish.

5. Check the readiness of the shakshuka by checking the proteins. They should turn white. The yolks, in traditional shakshuka, remain liquid. We choose any greens to decorate the dish. We wash and chop it, and then sprinkle on the shakshuka.

Bon appetit!

Tender homemade shakshuka with spinach in a frying pan

The recipe falls into the category of proper nutrition. It perfectly combines tomato sourness and the delicate structure of eggs. We recommend complementing the shakshuka with a cup of coffee with milk and homemade bread.

Cooking time – 50 minutes.

Cooking time – 30 minutes.

Number of servings – 2-3.

Ingredients:

• Spinach - to taste.
• Onion – ½ pc.
• Vegetable oil - for frying.
• Garlic – 3 teeth.
• Tomatoes – 2 pcs.
• Tomato paste – 2-3 tbsp.
• Eggs – 3 pcs.
• Paprika – 1 tbsp.
• Greens - to taste.
• Salt - to taste.
• Sugar - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Since the speed of cooking is quite high, it is better to prepare the ingredients in advance. Peel the onion and garlic and cut into small cubes. We remove the skins from the tomatoes (make cuts on the tops of the tomatoes and pour boiling water over the fruits) and cut the pulp into cubes. In winter, it is better to use tomatoes in their own juice.

2. We also wash the spinach in advance and lay it out on a paper towel to dry. Heat the vegetable oil or melt the butter in a frying pan on the stove. Place onion and garlic in hot oil and fry until golden brown. Add spinach. It should darken slightly and become soft during frying.

3. Now it’s time for the chopped tomatoes and tomato paste. Place them in a frying pan and mix with the rest of the ingredients. The mass should not be too thick, so you can add water if necessary. Add spices to the sauce and mix everything thoroughly.

4. To complete the taste, add a pinch of sugar. Stir the sauce.Then make indentations in the mixture with a spoon and beat in the eggs carefully so that the yolks remain intact. Simmer the shakshuka until the eggs are completely cooked.

5. Choose greens to taste - dill, parsley, cilantro - wash and chop them. Sprinkle shakshuka with chopped herbs and serve hot directly in the pan.

Bon appetit!