Tips for Cooking the Unusual Shakshuki

Shakshuka is a delicious dish, the home of which is North Africa. The main ingredients are eggs with tomatoes. To improve the recipe, getting more refined taste, you can add all kinds of seasonings and various products.

Cooking options of this culinary delicacy are many, but in order for it to turn out juicy and satisfying, it is necessary to take into account certain nuances. Taking them into account, you can make an extraordinary Shakshuk at home.

Classic way

Having once tasted this dish, you can forever become a fan of exquisite, as well as a simple, effortlessly delicate food. But in order to appreciate all the culinary delights, you should first try to prepare an original recipe.


You will need:

  • eggs - 4-6 pieces;
  • tomatoes - 6 pieces;
  • Bulgarian pepper - 1 piece;
  • salt, black pepper - to taste;
  • garlic - 3 cloves (optional);
  • cooking oil for frying.

Stages of preparation

  1. Before starting the cooking process carefully prepare the prepared ingredients. Be sure to peel the tomatoes. Make it easy. Select the selected tomatoes under running water, and then pour boiling water. After thirty seconds you can drain the water. If you want, you can repeat the procedure again. After you salt the water, remove the tomatoes, and then remove the skin. Processed vegetables cut into slices of medium thickness, while trying not to leak out all the juice. It is better to use a well-ground knife.
  2. Cut the garlic into plates.
  3. Peel seeds from seeds. There are many variations of this vegetable, you can put a whole pepper, cut into rings, cubes, cubes or straws.
  4. Before pouring all the food into the pan, heat the vegetable oil on it. Try to choose for frying olive or corn. When the oil has warmed up a little, add chopped garlic and pepper, put the tomatoes in a minute. If they let the juice, you can safely add it to the pan. If the vegetables were not juicy, it is better to sprinkle them a little with water, otherwise they will quickly burn. To enhance the taste, you can throw a pinch of salt and sugar into the mixture.The contents of the frying pan should be extinguished no more than fifteen minutes. The weight should not be too thick or liquid.
  5. After you brazed the mixture, add eggs there. Salt, pepper to taste. In ten or fifteen minutes you can serve the finished dish on the table.

Israeli way

If you want to try the savory shakshuku, then you will enjoy the Jewish scrambled eggs.



  • 6 eggs;
  • canned tomatoes - 300 grams;
  • Bulgarian pepper - 1 piece;
  • salt, black pepper - to taste;
  • garlic - 4 cloves;
  • onion;
  • olive oil for frying.

Stages of preparation

  1. Remove the skins from the tomato, then grind them with a blender.
  2. Finely chop the onion, pepper can put it to stew whole, or cut as described above. Garlic is better cut into thin plates.
  3. Put the vegetables in the pan, then after about fifteen minutes add the eggs. Put out all the ingredients for another ten minutes.

Culinary secrets

An important point in preparing shakshuka is choosing a frying pan. It should not be too wide, otherwise the eggs will simply drown in vegetable sauce. To make the dish turn out as intended, you should break and pour eggs one at a time. Then in cooked form, they will be arranged in portions, and each will take its part in the sauce.

After adding all the necessary ingredients, leave them to stew for another 10 minutes, reducing the fire to a minimum.

If you want to get liquid yolks, then as soon as the protein begins to lose transparency, cover the pan with a lid for three minutes. And if you prefer liquid eggs, then you do not need to close the saucepan, but in this case, increase the cooking time for a couple of minutes.

Choose your option

To understand what kind of shakshuk you like, classical or different variations of it, you should try to cook each of them. If you are a supporter of North African concoction, you can vary the dish by adding feta or cheese.

Love the East, then your additional ingredients will be ginger, turmeric, black and red pepper. Well, if you want to give the dish a Mediterranean flavor, then pop out with the rest of the vegetables zucchini. Spoon of pesto, added after cooking, will give the finished shakshuke a piquantly refined taste.

If guests unexpectedly came to you, or you are thinking about how to feed the household tasty, then stop your choice on this juicy and nourishing dish, which, moreover, is considered an excellent remedy for a hangover. Try different variants of this nutritious breakfast, adding all sorts of ingredients.Over time, you can figure out which of the recipes will be your favorite.

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