A favorite among brunch connoisseur, this dish has taken tables across the world by storm. Simple and delicious, it is a hearty yet healthy meal. filled with nutritious ingredients, and an excellent source of protein and kaolin, it is a perfect way to start of any lazy Sunday. Here we give you tips on how you can cook a tasty and delicious Shakshuka
Where did it all start?
Traditionally, Shakshuka is composed of tomatoes, bell peppers, onions, garlic, eggs, and other spices. Where Shakshuka originated from is well disputed. Some food historians claim that it originated from North Africa, while others claim that it was a known dish in the Ottoman Empires. Another theory gives the notion that it was first found in the Ottoman Empire where the dish consisted of vegetables and meat. It was later refined in one of the North African countries of Yemen or Tunis, and tomatoes and peppers were introduced.
The dish migrated from one of the North African countries during the great immigration from North Africa to Israel. As finances were scarce, meat was excluded from the dish. While it was an affordable meal, it’s healthy ingredients provided a notorious and warm meal. Uncomplicated to prepare and provided enough energy to sustain the circumstances of life at the time.
What about Shakshuka today?
Today Shakshuka is a staple dish in the middle eastern countries, particularly in Israel. Across Middle Eastern and North African cultures, the dish is found. Variations stretch so far as to Spain and Italy. Each country contributing a little twist or addition on its own. Moroccan shakshuka is cooked in the tajine. Tunisian shakshuka, often cooked with harissa, sometimes comes with artichoke hearts and potatoes. In Turkey, a variation of the dish called menemen is served with scrambled as opposed to poached eggs.
Because the main ingredients are eggs, it is commonly eaten as a breakfast or brunch dish. If you ask us, it is delicious enough to eat at any time during the day. A humble meal that easily customized to satisfy a wide range of taste preferences. Make it green by adding asparagus, spinach, and leeks. Make it spicy by adding chorizo and hot peppers. Or, if you a cheese lover add feta and or manchego. The beauty of it is its simplicity which you can twist to fit what your heart desires.
Cooking a shakshuka can be a bit involved, but never takes more than 30 minutes. To create a perfect shakshuka, it is important to get the textures right, and to not under or overcook any of the ingredients. Here we will show how to make individual Shakshuka’s using the French Classic Black Cast Iron Style Round Eared Dish.
Why Use the French Classic Black Cast Iron Style Round Eared Dish?
Beyond its simple but beautiful classic design, we love this dish because of its unique properties making it durable and long-lasting. Finished by hand in our factory in St Uze, black porcelain imitates the look of cast iron. Made entirely of clay, it is easy to clean and has the same non-porous qualities as white porcelain. It is exceptionally resistant to thermal and mechanical shock. It is also perfect for your everyday cooking needs, as it is oven safe, freezer safe, and microwave safe.
With its timeless design and smart functional properties, the French Classic Collection is a perfect addition to the kitchen. Elegant yet practical, they work equally well for everyday use, as well as for creating beautiful presentations for dinner parties. It is perfect to serve and can cook a tasty and delicious Shakshuka in.
Take a blender, throw in red bell pepper and grind it nice and fine. In a medium-size pot, heat olive oil, add chopped onion and let sauté until softened and almost goldish brown.
Then add some chopped garlic and sauté for another minute before pouring in the new ground bell pepper in to simmer for 2-3 minutes. Throw in some or a lot of tomato puree and let that simmer for 10 minutes on a lowish heat and stir frequently.
Pop in some garlic powder, smoked paprika, and coriander and kalamata olives and a handful of crumbled feta cheese. After about a minute, transfer the sauce into your individual French Classic Round Eared Dishes. In each, make two wells and crack the egg into each well. Season with salt and pepper. Cover with aluminum foil and bake in the oven until eggs are ready for about 10 min.
While the shakshuka’s are baking, slice up some avocado and make fresh tahini. Take out the shakshuka’s from the oven and place avocado and tahini on top, sprinkle with fenugreek and parsley.
Voila! There you have it. How to make a delicious Shakshuka.