Shakshuka Recipe, Meal Culture & Philosophy, History
Serving Size: 4 servings – about 4 cups
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
1 bell pepper (any color), diced
3 cloves garlic, minced
5-6 ripe tomatoes, chopped (or a 28-ounce can of diced tomatoes)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander (optional)
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper, to taste
4-6 large eggs
1/2 cup feta cheese, crumbled
Fresh parsley or cilantro, chopped, for garnish
Crusty bread, for serving (optional)
Instructions
Prepare the Sauce:
Heat olive oil in a large skillet or frying pan over medium heat.
Add the chopped onion and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the chopped tomatoes (or canned tomatoes) to the pan, along with the cumin, paprika, coriander (if using), cayenne pepper (if using), salt, and black pepper. Stir to combine.
Let the mixture simmer for about 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together.
Add the Eggs:
Make small wells in the sauce using the back of a spoon. Crack one egg into each well.
Cover the pan and cook for about 5-7 minutes, or until the egg whites are set and the yolks are still runny (cook longer if you prefer firmer yolks).
Finish the Dish:
Once the eggs are cooked to your liking, sprinkle crumbled feta cheese over the top.
Garnish with fresh parsley or cilantro.
Serve:
Serve the shakshuka hot, with crusty bread for dipping or on its own.
Table Service
Shakshuka is typically served in the skillet it was cooked in, allowing everyone to gather around and scoop out portions. For a more formal presentation, serve the shakshuka on individual plates, ensuring each portion includes at least one egg. Pair with warm, crusty bread or pita to soak up the flavorful sauce. Set the table with small plates, forks, and spoons for easy eating, and include a communal bowl of fresh herbs like parsley or cilantro for guests to add as desired.
Complementary Foods and Beverages
Complementary Foods:
Freshly baked pita bread or crusty bread
A side salad with fresh greens, cucumber, and a lemon-olive oil dressing
Labneh or Greek yogurt with a drizzle of olive oil and za’atar
Olives and pickles for a briny contrast
Beverages:
Freshly brewed mint tea
Orange juice or a refreshing citrus-based beverage
Sparkling water with a slice of lemon or lime
Meal Culture & Philosophy
Shakshuka embodies the communal and hearty nature of Middle Eastern cuisine. It’s a dish meant to be shared, encouraging family and friends to gather around the table and enjoy a comforting, flavorful meal together. The combination of simple, fresh ingredients and bold spices reflects the philosophy of using what is readily available and making the most of it. Shakshuka is versatile, adaptable to various dietary preferences, and can be enjoyed at any time of day, though it is especially popular as a breakfast or brunch dish.
History
Shakshuka has roots in the Middle Eastern and North African regions, with variations found in countries like Tunisia, Morocco, Israel, and Yemen. The word “shakshuka” is derived from the Arabic term meaning “a mixture,” aptly describing the dish’s blend of ingredients and flavors. Traditionally, shakshuka was a humble dish, made with affordable and accessible ingredients. It has since become popular worldwide, appreciated for its simplicity, rich taste, and nourishing qualities. The dish’s history is a testament to its versatility and the blending of cultural influences, making it a beloved staple in many households.
#Foodie
#HealthyRecipes
#FoodPhotography
#ComfortFood
#BrunchIdeas
#VegetarianRecipes
#EasyRecipes
#HomeCooking
#Shakshuka
#EggRecipes
#MiddleEasternCuisine
#BreakfastGoals
#GlobalCuisine
#FoodLovers
#SpicyFood