Shakshuka classic

Shakshuka is a nutritious oriental dish. It is somewhat reminiscent of our scrambled eggs. Only shakshuka is prepared with the addition of tomatoes, peppers and onions. Also, great attention should be paid to spicy spices in order to completely immerse your loved ones in all the colors of the East. The dish is best served with pita bread or flatbread.

Classic Israeli shakshuka in a frying pan

Classic Israeli shakshuka in a frying pan is the most traditional recipe that can only be found on the Internet. The dish turns out very tasty, aromatic and nutritious, it is ideal for breakfast or dinner.

1. 
   Classic shakshuka in a frying pan is very easy to prepare. Wash the sweet and hot peppers. Peel the onions and garlic. Remove seeds from peppers. Finely chop the hot pepper and garlic with a knife. Cut the onion and bell pepper into cubes.
2. 
   Pour vegetable oil into a heated frying pan. First, fry the onion and garlic for 5 minutes. Then add the hot and sweet peppers and continue cooking for 7 minutes, stirring with a spatula. Add smoked paprika, chili flakes and tomato paste and cook for a couple more minutes.
3. 
   After this, place the chopped tomatoes in their own juice into the frying pan. Bring the mixture to a boil and simmer over moderate heat for 20-25 minutes. The mass should thicken, salt and pepper it to taste.
4. 
   Meanwhile, prepare the tahini sauce. Mix sesame paste with ice water in a bowl. Then add lemon juice and salt to taste. Sprinkle with sesame seeds and paprika, drizzle with olive oil.
5. 
   Make holes in the tomato frying according to the number of eggs, break the eggs into them. Cook the shakshuka until the whites are set.
6. 
   Sprinkle the classic Israeli shakshuka with chopped parsley and serve with tahini sauce, pita bread and olives. Bon appetit!

How to cook shakshuka with tomatoes

How to cook shakshuka with tomatoes according to all Eastern traditions, so that it does not look like ordinary scrambled eggs, we described in detail in the recipe. You will be surprised how original a dish can be from the most ordinary and budget products. And it’s no accident that shakshuka became so popular.

Cooking time – 18 min.

Cooking time – 18 min.

Portions – 2.

Ingredients:

• Chicken eggs – 3 pcs.
• Ripe tomatoes – 300 gr.
• Sugar – 1 tbsp.
• Red sweet pepper – 0.5 pcs.
• Vegetable oil – 1 tbsp.
• Table salt – 0.5 tsp.
• Onions – 100 gr.
• Chili pepper – 1 pc.
• Garlic – 10 gr.
• Grated tomato pulp – 200 ml.
• Ground sweet paprika – 1 tbsp.
• Parsley – 5 gr.
• Ground black pepper – 0.5 tsp.

Cooking process:

Step 1. Wash the tomatoes and cut into cubes.

Step 2. Wash the bell pepper, remove the seeds, and remove the white partitions. Cut the pulp into strips.

Step 3. Remove the skin from the onion, wash and cut into half rings. Cut the peeled garlic cloves into small cubes, and the chili pepper into rings.

Step 4. Pour vegetable oil into a heated frying pan. First, sauté the garlic and chili peppers for 30 seconds.

Step 5. Then add tomatoes, bell peppers and onions. Fry vegetables for 2 minutes over medium heat.

Step 6. After this, add the grated tomato pulp and simmer for 10 minutes. Then add spices, stir and keep frying on the fire for about 3 minutes.

Step 7. Using a tablespoon, spread the frying apart in the places where you will break the eggs. Crack all the chicken eggs into the vegetables and fry them for about 4 minutes. The white should set, but the yolk should remain liquid.

Step 8. Shakshuka with tomatoes is ready, sprinkle with chopped parsley before serving. Bon appetit!

Shakshuka with cheese at home

Shakshuka with cheese is quite easy to prepare at home. In principle, you can use any cheese that you prefer. The dish is very often prepared specifically for breakfast, as it can quickly satisfy hunger and give you energy.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Feta cheese – 100 gr.
• Red bell pepper – 2 pcs.
• Chicken eggs – 3 pcs.
• Tomatoes – 2 pcs.
• Onions – 1 pc.
• Freshly ground black pepper - to taste.
• Smoked ground paprika - to taste.
• Table salt - to taste.
• Dried thyme - to taste.
• Tomatoes, pureed passata – 50 gr.
• Parsley - to taste.

Cooking process:

Step 1. Peel the onions, wash under the tap and cut into cubes. Then fry it over medium heat.

Step 2. Wash the bell pepper, remove the white membranes and seeds. Cut the pulp into cubes and add to the onion in the pan.

Step 3. Salt the roasted vegetables to taste, add dried thyme and smoked paprika.

Step 4. Also add mashed tomatoes and stir.

Step 5. Remove the pan from the heat and add the feta cheese, broken into small pieces, to the tomato sauce.

Step 6. Make holes in the vegetable mixture and break chicken eggs into them, lightly salt them.

Step 7. Place the shakshuka pan in the oven preheated to 190 degrees for 6-7 minutes.

Step 8. Before serving shakshuka with tomatoes, sprinkle with chopped parsley. Bon appetit!

Shakshuka with zucchini

Shakshuka with zucchini is an excellent dish that can be safely consumed by those who adhere to proper nutrition. It is prepared simply and quickly - these are the main advantages of any dish. The unique aroma and taste of shakshuka is given by such a harmonious combination of vegetables and spices.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 2.

Ingredients:

• Butter – for frying.
• Tomatoes – 300 gr.
• Small zucchini – 200 gr.
• Chicken egg – 3 pcs.
• Purple onion – 1 pc.
• Garlic – 2 teeth.
• Table salt - to taste.
• Ground black pepper - to taste.
• Dried basil - to taste.
• Greens - for serving.

Cooking process:

Step 1. Wash a small young zucchini well and cut into cubes.

Step 2. Melt a small piece of butter in a frying pan; with it the dish will turn out even tastier than with vegetable oil.

Step 3. First, fry the zucchini, stirring occasionally.

Step 4. Peel the onions and finely chop. Add the onions to the zucchini and continue to fry the vegetables together.

Step 5. Remove the peels from the garlic and squeeze them directly into the frying pan through a press.

Step 6. Make a cross-shaped cut on the tomatoes and lower the vegetables into boiling water. Then carefully, starting from the cut, remove the skin.

Step 7: Once the onions and zucchini are lightly browned, add the chopped tomatoes to the pan. Salt and season the vegetables with basil.

Step 8. Make holes in the vegetable mixture for the eggs. Break eggs into them and pepper them to taste. Fry the shakshuka until the whites are set.

Step 9. Cover the pan with a lid and cook the shakshuka for 2-3 minutes. Serve the dish sprinkled with chopped parsley, it’s very tasty. Bon appetit!

Homemade shakshuka with eggplant

Homemade shakshuka with eggplant is a dish made with eggs and vegetables. To the traditional tomatoes, onions and peppers, eggplant is also added. It also turns out nutritious and delicious in a new way. Shakshuka can be quickly prepared for breakfast or dinner for the whole family.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Chicken eggs – 2 pcs.
• Tomatoes – 170 gr.
• Eggplant – 130 gr.
• Odorless vegetable oil - for frying.
• Sweet bell pepper – 100 gr.
• Onions – 100 gr.
• Hot red pepper – 4 rings.
• Garlic – 1 tooth.
• Lemon zest – 1 tbsp.
• Parsley – 3 branches.
• Zira seeds – 1 pinch.
• Table salt - to taste.

Cooking process:

Step 1. If you don’t like spicy food, then hot peppers can be excluded from the list. Wash vegetables, herbs and lemon. Peel the onions and garlic. Remove seeds and white membranes from sweet peppers.

Step 2: Make a cross-shaped cut across the skin of the tomatoes. Place the vegetables in boiling water for a minute or two. After this, transfer the tomatoes to ice water. Once the vegetables have cooled, easily remove the skins and cut the vegetables into cubes.

Step 3. Cut the onions into small cubes.

Step 4. Remove the zest from the lemon using a fine grater.

Step 5. Cut the eggplant into small slices.

Step 6. Cut the bell pepper into strips or cubes.

Step 7. Pour vegetable oil onto the heated surface of the frying pan. Crush the garlic cloves with the flat side of a knife and fry them for 30 seconds. Then remove the garlic.

Step 8. Next, place the chopped onion in the pan and fry it for about 3-4 minutes until golden brown.

Step 9. Then add the eggplants to the onions, continue frying the vegetables for 3 minutes until the eggplants are soft.

Step 10. After this, place the bell peppers in the pan, stir and continue cooking for another 2 minutes until the peppers are soft.

Step 11. Add tomatoes, lemon zest, hot pepper and salt to taste. Rub the cumin seeds lightly with your fingers and also add to the vegetables. Fry everything together for another 3-5 minutes.

Step 12. Flatten the roasted vegetables and make two indentations. Break chicken eggs into them, salt them a little. Cook the shakshuka, covered, for another 2-3 minutes. When the whites have set, remove the pan from the heat, sprinkle the dish with chopped parsley and serve. Bon appetit!

Shakshuka with tomato paste

Shakshuka with tomato paste is a simple variation of the famous and popular dish everywhere.Instead of fresh tomatoes, the recipe uses tomato paste. Such recipes are often resorted to in winter, when fresh vegetables may not be found in the refrigerator.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 3.

Ingredients:

• Large chicken egg – 6 pcs.
• Cilantro - 4 branches.
• Garlic – 3 teeth.
• Onions – 1 pc.
• Table salt - to taste.
• Olive oil – 3 tbsp.
• Red bell pepper – 1 pc.
• Tomatoes in their own juice/fresh tomatoes – 400 gr.
• Tomato paste – 20 gr.
• Chili pepper – 1 tsp.
• Ground cumin – 1 tsp.
• Sugar – 1 tsp.
• Ground paprika – 1 tsp.
• Freshly ground black pepper - to taste

Cooking process:

Step 1. Pour olive oil into a dry frying pan and heat it. Add the diced onion and fry it until translucent. Then add chopped garlic to the onion and fry the vegetables together for a few minutes. After this, add the diced bell pepper and fry the vegetables until the pepper is ready for 5-7 minutes.

Step 2. Add tomato paste and canned tomatoes in their own juice to the fried vegetables.

Step 3. Salt and season the roasted tomatoes, stir and simmer over moderate heat for 10 minutes.

Step 4. After this, make indentations in the frying pan and break the chicken eggs into them. Salt and season them to taste.

Step 5. Cover the pan with a lid and cook the shakshuka over low heat for 10-15 minutes.

Step 6. Sprinkle the finished shakshuka with tomato paste with chopped herbs and you can serve the dish. Bon appetit!

Shakshuka with cheese

Shakshuka with feta cheese is a tasty and balanced dish that looks original on the table. For breakfast, shakshuka can be served as a separate dish.But for the lunch diet it can be supplemented with wheat tortillas, cereals or potatoes.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 4.

Ingredients:

• Cheese cheese – 30 gr.
• Table salt - to taste.
• Dill - to taste.
• Onions – 1 pc.
• Chicken egg – 4 pcs.
• Tomatoes – 5 pcs.
• Dried thyme – 1 pinch.
• Ground red paprika – 1 tsp.
• Vegetable oil - to taste.

Cooking process:

Step 1. Peel the onion head and cut into small cubes. Heat vegetable oil in a frying pan and fry chopped onion in it.

Step 2. Wash the tomatoes, cut into slices and chop using a food processor.

Step 3. Add the tomato mixture to the onion, season with spices and salt to taste.

Step 4. Break chicken eggs into the tomato mixture and salt them to taste. Cook covered for a few minutes until the whites are set.

Step 5. Crumble the cheese onto the finished shakshuka and scatter the chopped herbs. Bon appetit!

How to cook shakshuka with minced meat

How to cook shakshuka with minced meat - an original dish of eggs fried in tomato sauce with bell peppers and onions. Traditionally it is made spicy, but chili pepper is not a necessary component. And you can use any minced meat you like best: chicken, beef, pork, or a mixture of them.

Cooking time – 45 min.

Cooking time – 45 min.

Portions – 4.

Ingredients:

• Minced meat – 150 gr.
• Onions – 1 pc.
• Chicken eggs – 4 pcs.
• Bell pepper – 100 gr.
• Canned tomatoes – 250 gr.
• Tomato paste – 1 tbsp.
• Ground paprika – 1 tsp.
• Garlic – 2 teeth.
• Dried Provençal herbs – 1 pinch.
• Freshly ground black pepper - to taste.
• Table salt - to taste.
• Vegetable oil – 30 ml.

Cooking process:

Step 1.Pour vegetable oil onto the dry surface of the frying pan and heat it.

Step 2. Peel the onions, cut into half rings and fry in vegetable oil until soft.

Step 3. Next, add the minced meat and fry it along with the onion for 15 minutes, stirring with a spatula.

Step 4. Peel the bell pepper from seeds and white membranes, cut the pulp into cubes. Add the vegetable to the pan.

Step 5. Rub the tomatoes in their own juice until smooth and add to the pan. Also add a tablespoon of tomato paste. Add seasonings and salt the mixture to taste. Stir the sauce and simmer for 15 minutes until thickened.

Step 6. After this, make 4 depressions in the sauce and break the chicken eggs into them. Cover the pan with a lid and cook the shakshuka until the whites are set. For a beautiful presentation, sprinkle the dish with chopped herbs. Bon appetit!

Shakshuka with bacon in a frying pan

Shakshuka with bacon in a frying pan - today this dish is very popular in many families far beyond the borders of Israel and the Middle East. Shakshuka is far from the usual scrambled eggs in its taste and method of preparation, although it contains eggs and bacon.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Quail eggs – 15 pcs.
• Large tomatoes – 200 gr.
• Onions – 180 gr.
• Spices - to taste.
• Bacon – 100 gr.

Cooking process:

Step 1. Peel the tomatoes. Wash the vegetables, make cross-shaped cuts and place in boiling water for a couple of minutes. Then easily remove the skin.

Step 2. Cut the bacon into thin strips and fry until golden brown. Then transfer it to paper napkins to absorb excess fat.

Step 3.Cut the tomatoes into small slices and place in the pan in which the bacon was fried. Simmer the tomatoes over moderate heat, add a little salt.

Step 4. Next, add chopped onions to the tomatoes and stir. Break the eggs into the vegetable mixture, add salt and season to taste. Cover the pan with a lid and cook until done.

Step 5. Serve the shakshuka, sprinkled with chopped herbs, along with the previously fried bacon. Bon appetit!

Shakshuka with beans

Shakshuka with beans is a dish rich in protein and fiber. This means you are guaranteed a huge charge of energy and strength for a long time. Shakshuka is prepared simply and quickly from a small set of ingredients, suitable for breakfast, lunch and dinner.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 2.

Ingredients:

• Onions – 1 pc.
• Garlic – 2 teeth.
• Chicken eggs – 2 pcs.
• Ground black pepper - to taste.
• Tomatoes in their own juice – 2 pcs.
• Table salt - to taste.
• Greens - to taste.
• Vegetable oil – 1 tbsp.
• Canned beans – 1 can.

Cooking process:

Step 1. Peel the onions and garlic. Cut the onion into half rings and the garlic into small cubes. Fry vegetables in vegetable oil until soft.

Step 2. Peel the tomatoes in their own juice and mash with a fork; you can also chop them with a blender. Place the resulting tomato puree in a frying pan with the onions and garlic, salt and season with pepper.

Step 3. Place canned beans in the pan and stir.

Step 4. Break the eggs directly into the vegetable mixture and salt them to taste.

Step 5. Traditionally, shakshuka is cooked until the yolk is runny, but depending on your tastes, you can fry the yolk until it becomes solid. Garnish the dish with fresh herbs to taste.Bon appetit!