Jewish scrambled eggs shakshuka - 2 cooking recipes

The dish with the beautiful name “shakshuka” has both Arab and Israeli roots. And who exactly is her “parent” is now impossible to find out (presumably Tunisia). However, today it is most firmly established in Jewish cuisine, although both Azerbaijanis and Arabs love to cook it.

Shakshuka is prepared from fried eggs so that the yolk is not damaged. With the addition of onions, tomatoes, bell peppers, cheese, fresh herbs and spices. In different variations, the composition of the products may differ and be supplemented, for example, with hot pepper, sauce, sausage, and garlic.

The preferred spices are: cilantro, cumin, ground pepper, turmeric. The point of preparation is that first, chopped vegetables are cooked in a frying pan with olive oil. And then the eggs are carefully driven on top of them. This is what makes shakshuka different from the familiar scrambled eggs with tomatoes. The dish is sprinkled with chopped fresh herbs last.

Traditionally served with flatbread in a warm bowl. Why heated? If you transfer it from a hot frying pan to a cold plate, it will quickly fall and lose its fluffiness.

It is best to cook shakshuka in portioned pans and serve them in them. This way it will remain hot for a long time and will give off all its amazing taste.

Tomatoes can be safely replaced with diluted tomato paste, and the cheese can be removed completely. The classic version uses feta or cheese, cut into cubes. Instead of pita bread, which invariably accompanies this dish in its homeland, you can take pita bread or any unleavened/salty flatbread.

The best drink for Shakshuka is considered to be thick black coffee brewed in Arabic or Turkish style. But it can also be replaced with regular instant one.