Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, shashouka. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Shashouka is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Shashouka is something which I’ve loved my entire life. They’re nice and they look fantastic.
Egg shakshuka is a simple one-skillet dish of gently poached eggs in a tasty mixture of simmering tomatoes, green peppers, onions and garlic. A few spices are added, and they may vary slightly from one recipe to another. Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes.
To begin with this recipe, we have to prepare a few ingredients. You can have shashouka using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Shashouka:
- Prepare 20 cherry tomatoes
- Take 1 red bell pepper
- Make ready 1 medium onion
- Make ready 1 clove garlic
- Make ready 1 tsp cayenne pepper
- Make ready 1/2 tsp ground black pepper
- Get 120 g canned tomato paste
- Prepare 400 g silken tofu
- Get 2 eggs
- Make ready 50 ml vegetable stock
- Get 1 tbsp soy sauce
- Take 1 tsp salt
Depending on where you are, you may find shakshouka with potatoes, Merguez sausage, or diced Salt-Preserved Lemons, but we are partial to the simple version below. Shakshuka is traditionally made in a cast iron pan (though any broiler-safe stainless steel pan will work) and served straight from the pan at the table so everyone can dig in and help themselves. Don't forget a good bread for mopping up the sauce. What You'll Need To Make Shakshuka.
Instructions to make Shashouka:
- Finely dice onion, garlic and tomatoes. Cut bell peppers into thin stripes. Sauté onion, garlic and bell pepper on a heated pan until soft (about 6 minutes). Add cayenne pepper and black pepper and cook for additional 2 minutes.
- Add the fresh tomatoes and canned tomato paste to the pan and gently stir together.
- Preheat oven to 180 Celsius.Add vegetable stock and cook over medium heat for 20 minutes. Stir in soy sauce and salt.
- Crack eggs into the pan and crumble the silken tofu on the pan. Bake at 180 degree Celsius for about 20 minutes.
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta Shakshuka Recipe photo by Taste of Home Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again. Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire.
So that’s going to wrap this up for this exceptional food shashouka recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
