Shakshuka

Shakshuka

Category: Dairy and egg dishes

Kitchen: Jewish

Ingredients
Fresh chicken eggs	2
Sweet peppers, red or yellow	1
Fresh meaty tomato	1
Bulb onions	2
Garlic	2-3 cloves
Tomato sauce	2 tbsp. l.
Freshly chopped greens	2 tbsp. l.
Olive oil	2 tsp
Spice	taste

Cooking method

• Cooking the sauce.
• 
• Finely chop the onion, crush the garlic, fry it lightly in olive oil, add the diced peppers, then the diced tomatoes. We fry for 5 minutes over medium heat, then add either tomato paste, or better sauce like Krasnodar, spices - favorite - black pepper, red, dry greens can be used for pungency, fresh in summer.
• Simmer under the lid for about 5 minutes. Then we make two indentations in this mass and carefully pour in two eggs
• .
• Keep under the lid over medium heat until the eggs are cooked.

The dish is designed for

1 serving

It turns out that I am a specialist in Jewish cuisine Well, at least in the part of Shakshuka. MariV, thanks! Photo - what is needed already the appetite cleared up

Yes, I am also that special!
The Arabs also cook it; they also put this shakshuka in pita!
By the way - we have lived for centuries side by side with the Jewish people, and apart from scabrous anecdotes and stupid horror stories, we know nothing!

I also cook shakshuka like that. Only I fry a little grated carrots together with onions. This gives a pungent sweetness to the shakshuka. And I sprinkle the ready-made shakshuka with fresh herbs.

Finally, I found out the name of my favorite summer breakfast.

[MariV]

MariV, Thank you ! Now I will know what this dish is called. I have been preparing it for a long time, especially in the summer. But we have always called this shakshuka scrambled eggs with vegetables.

Now you will call it correctly! It will be tastier!

Where is Harissa? Shakshuka is prepared with this additive, and it gives that very unique taste to shakshuka.

For those who do not know what it is:

Harissa is a spicy red pasty sauce made from chili peppers (sometimes dried or dried) and garlic with the addition of coriander, cumin, salt and olive oil.

Harisa is not for everybody. Not everyone adds it.

At least in "public catering" places - they add everywhere.
For me, without harissa, in general, the usual scrambled eggs with vegetables, nothing more. IMHO.

Someone likes what ... Some homemade, some catering with charisa ...

I like homemade with harissa

And in our family this dish is called "sote". And that's how it is! I'll try to remember.

And we can do it with mustard, horseradish, satsebeli or satsibeli საწებელი, and HERE WITH IT and so WITH THEM!

my mother .... evona like ... in my tender childhood daddy called these things "scrambled eggs in Italian" (although I guessed that he just wanted to add "glamor" to the way he invented the way to cook eggs) but it won’t be a word called.
I will be with my parents, I will definitely show off! Toko will memorize for a start

but I don’t need to teach - my dad somehow, about 20 years ago, comes from the guests like this ... in general, dressed up and grit: oh, I ate such a dish !! such a delight! now we will cook. Well, let's tell there the interpretation (as I understand it now) of shakshuks, because there were also zucchini
Mom and I seemed to giggle - they say, well, now it will turn out garbage, and when we tried it, it became our favorite dish.
current my daddy remembered it and called it, and at our house this recipe is called "" shuh-shuh "
(patamushta when you fry vegetables, you periodically take a frying pan and do it like this - noise, noise)

[MariV]

Hi, MariV, Hello everybody!
I just wanted to put the shakshuka recipe on the FORUM, but just in case I went into the search and found yours. Thank you for it. This is a very tasty shakshuka, but I still want to bring mine, too, so that everything is in one dish, and not open another topic with the same name. Hope you don't mind.
Shakshuka is one of the most beloved and popular dishes in Israel, it is light and tasty, it is convenient to spread it on bread, and in pita, and in a frying pan it is served hot, such as MariV ... Children love him, and so do everyone else. In Kiev, by the way, I have not even heard of this. And here a neighbor taught me.
The recipe is very similar, but there are several important differences.
The recipe is as follows:
Ripe tomatoes - 1 kg.
Bulbs - 2 pieces
Garlic - 5-6 cloves
Eggs - 2-3 pieces
Olive oil (I mix it with sunflower oil)
Salt, ground black pepper, ground red pepper, both sweet and bitter.
A little sugar (half a teaspoon)
Kamun (kumin, zra) is very, very desirable!

Finely chop the onion and fry. Scroll the tomatoes in a food processor or blender into porridge:

Pour over fried onions, finely chopped garlic, salt, spices and simmer, stirring, for about 30-40 minutes, until thickened:

Then drive 2-3 eggs in there, and shake them right in a frying pan with a fork and mix everything. Another 5-7 minutes until the eggs are ready, try, add a little sugar to slightly neutralize the acid.

All! Can be smeared on bread (black, white, any) and with a cucumber! Better yet, after standing in the refrigerator.


It is important to say about kamun (cumin, zra):

This is a VERY oriental spice, Tashkent people know it very well. Here all the spice shops smelled like it, a very strong, dominant smell. We use it mainly ground. Highly!!!
Try it, you won't regret it!

[kisuri]

Then drive 2-3 eggs in there, and shake them right in a frying pan with a fork and mix everything.

kisuri, Irish, and I learned how to make shakshuka from the locals. It doesn't even "smell" like a blender, everything is finely chopped with your hands. And the eggs are not shaken, but in the practically finished tomato-vegetable mass, depressions are made and eggs are driven into these holes, and it is desirable that the yolk is not damaged. All this "joy" comes under the lid of the pan.

Hi Ira!
So I am with the locals. There are many types of shakshuka, I love this one the most. All our neighbors - and they are mainly from Turkey and Yemen - do just that. It is a very tasty and convenient "daub" for bread. There is nothing to argue about, different recipes only enrich the kitchen, right?

Hi Ira!
So I am with the locals. There are many types of shakshuka, I love this one the most. All our neighbors - and they are mainly from Turkey and Yemen - do just that. It is a very tasty and convenient "daub" for bread. There is nothing to argue about, different recipes only enrich the kitchen, right?

Of course, Irishenka
I was taught by a tripolite friend. This is not a bread dough for us, but a full breakfast.

[Shakshuka]

What interesting dishes: either scrambled eggs, or paste-daub and all this is united by a common name Shakshuka You will need to remember and give out when you want to show off

Girls, but it's interesting to me .. it's just not the first time I've read that a neighbor taught me from Tunisia, then an Arab woman at work .. And you teach them to make dumplings there or something?

I found this recipe - the name - on some Russian-Israeli forum. And my husband remembered that in a multinational town at TVOKU in Tashkent, neighbors in a communal apartment did this. Delicious!

Girls, but it's interesting to me .. it's just not the first time I've read that a neighbor taught me from Tunisia, then an Arab woman at work .. And you teach them to make dumplings there or something?

They obey

They obey

and you Tatars don't care

and you Tatars don't care

Let's just say: "monopenisual"

Pa-a-aprashu not swear do not express!

* what is the translation of the Cathedral of Our Lady of Paris * .. * Which mother? * - * Our Lady * (c) "Operation * s *"

Harisa is not for everybody. Not everyone adds it.

And I'm such an amateur, very big! And teach her to do at home that would be close to the original.

And I'm such an amateur, very big! And teach her to do at home that would be close to the original.

This is something like adjika, it is quite possible, even she is

Pa-a-aprashu not swear do not express!

Quite literary. Even, one might say, a medical term in Latin

This is something like adjika, it is quite possible, even she is

I ate real food, brought as much as I could ... but no longer. Adjika is not quite that.

MariV, thanks a lot for the recipe! Indeed, yummy! And my son really liked this exotic - not to compare with ordinary scrambled eggs. True, we still cannot remember the name.

Vika, I'm very glad that I liked the recipe! Cook for joy at home!

I did matbukha last year. The recipe was taken from the cooking. This is a tomato sauce. Oh, and delicious stuff. I even made it for the winter. It was with this matbukha that I did the checker. And with it, it is delicious to put out fried eggplants. I'm looking forward to cheap tomatoes to make this very matbuhi

And a separate recipe for her studio! Well, this matbukha

Tomorrow I can post it, only without a photo of course, because I haven't cooked it yet

Spread without a photo, please! Imagination finishes.
Yesterday I rummaged in the internet - it looks like a lutenitsa ...

Who cares - I posted a recipe for matbukhi.

It turns out that I am a specialist in Jewish cuisine Well, at least in the part of Shakshuka. MariV, thanks! Photo - what is needed already the appetite cleared up

It turns out I am too! True, we always called it scrambled eggs in French or in monastic style ...

Wai, wai - in which monastery was Jewish-Middle Eastern dishes prepared?

Wai, wai - in which monastery was Jewish-Middle Eastern dishes prepared?

Yes Who knows her?
You know that the name may never coincide with the content. Like our domestic adjika, in which only the name is from adjika))).

This dish was taught to me by my husband (14 years ago), since then we have been cooking regularly, especially in the summer during the vegetable period, but there was no question of any "shakshuka".
Today I told him what this dish is called, now we will cook shakshuka

[Shakshuka]

Yes Who knows her?
You know that the name may never coincide with the content. Like our domestic adjika, in which only the name is from adjika))).

This is - yes! The main thing is taste! And ease of preparation.

Shakshuka (Arabic شكشوكة; Hebrew שקשוקה) a dish of eggs fried in a sauce of tomatoes, hot peppers, onions and spices. It is believed that the homeland of the dish is Tunisia. Served with bread or pita bread.

The shakshuka base without eggs is called matbuha (eng.) Russian.

In short, everything is from there, from warm countries.

So I also did not know that it was a shakshuka. And all our lives we have been preparing "eggs with tomatoes", and besides tomatoes and onions, and Bulgarian is obligatory. I lived in Tashkent, and there this tomato "dressing" (without eggs) is called shakarop (translated from Uzbek salad). We prepared it for the winter (rolled it into jars), and then in all the dishes in winter.

And I also had a neighbor - an Azerbaijani, so she also added eggplants, stewed a little and also poured eggs. She said that this is a national Azerbaijani dish. And that if there are no eggs in the house, then it's like hunger and poverty. How! Now I love eggplant too.

Recently watched the doc. a film on Israeli TV about tomatoes, by the way, is not the first. So, they compared tomatoes of that time (50-60) and today. Then the Jewish population of Israel was mainly of European origin, it was they who built the country, developed agriculture in the desert .. We interviewed an old Jewish woman (just don’t have to reproach me for political correctness again), who at that time worked in a kibbutz and grew tomatoes.We were interested in how they then grew tomatoes, where they took seeds and seedlings ... where they sold them and what was prepared from them. So she said that the Jews were growing tomatoes, but they learned to cook tomato dishes from the Arabs. Arabs cooked tomatoes better and tastier

And I quickly learned this name in this way: we were visiting Israel and went to a cafe for breakfast. The waitress did not speak Russian very well. The husband demanded to bring meat, and she persistently offered scrambled eggs. The husband did not agree and kept repeating about meat. On the fifth round of the argument, the girl's eyes lit up and he exclaimed - shakshuka !! : yahoo: Tired and hungry husband said: okay, bring your shakshuka, the main thing is not scrambled eggs, and I'll try something new ... Imagine his expression when they brought him a shakshuka. But the word was forever remembered

SHAKSHUKA IS NOT JUST EGG WITH TOMATOES

Bow-1
paprika half
spinach - handful
grated zucchini - handful
cherry tomatoes - 15-20
red hot pepper
garlic
olive oil
salt
dill

Fry garlic, hot peppers and onions in olive oil.
Add finely chopped paprika. Add the grated zucchini, spinach, tomatoes, cut into quarters. Stir.
When the sauce has thickened, press in two places with a spoon, beat the eggs into them. Sprinkled with dill.
Cook until tender.

🔗

Yes, of course, not just scrambled eggs with vegetables, but shakshuka - Shakshuka (Arabic شكشوكة; Hebrew שקשוקה) a dish of eggs fried in a sauce of tomatoes, hot peppers, onions and spices.

Yes, of course, not just scrambled eggs with vegetables, but shakshuka - Shakshuka (Arabic شكشوكة; Hebrew שקשוקה) a dish of eggs fried in a sauce of tomatoes, hot peppers, onions and spices.

But how delicious!