Shakshuka
Shakshuka – healthy, filling and aromatic. How to make shakshuka with canned tomatoes? Discover a simple recipe for shakshuka without bell pepper!
Shakshuka is an aromatic, colorful dish from the Middle East that has gained popularity around the world thanks to its unique taste and simplicity of preparation. It is an ideal proposal for a nutritious breakfast, lunch, or even dinner, combining a wealth of flavors and nutritional values. Eggs, being the central element of shakshuka, are an excellent source of high-quality protein and contain many essential vitamins and minerals, such as B vitamins, D, iron and selenium. Their delicacy and creamy texture perfectly complement the other ingredients of the dish.
Canned tomatoes, forming the base of the shakshuka sauce, are not only rich in vitamin C and lycopene, but also give the dish a deep, intense flavor and juiciness. Their slight acidity wonderfully balances the richness of the other flavors.
Onion and garlic are ingredients that add a characteristic aroma and spiciness to shakshuka. They are also a source of valuable nutrients, such as vitamins, minerals, and sulfur compounds, which have a beneficial effect on health.
Shakshuka can be served in many ways, but it tastes especially good with crispy bread, which perfectly absorbs the juicy sauce. It can also be served with couscous, rice, or as a standalone dish. This egg dish will surely satisfy anyone looking for tasty, nutritious proposals.
How to make shakshuka? Discover our simple recipe for shakshuka!
Preparation time: 15 min
Calories: 314
Protein: 17 g
Carbohydrates: 13 g
Fats: 19 g
Ingredients for shakshuka:
- Chicken egg 3 pieces (150 g)
- Canned tomatoes 1/2 package (200 g)
- Onion 1 small piece (50 g)
- Garlic 1 clove (5 g)
- Clarified butter 1 teaspoon (5 g)
- Cumin
- Salt
- Pepper
Preparation of shakshuka:
Step 1: Peel and finely chop the onion and garlic. Heat the butter in a pan, then add the onion and garlic. Fry for a few minutes, stirring occasionally.
Step 2: Add tomatoes (with juice) and season with a pinch of cumin, salt, and pepper. Fry for a few minutes over low heat, stirring frequently. It is important to get a fairly thick sauce.
Step 3: Make as many indentations in the pan as you will use eggs in this recipe. Crack the eggs into the prepared indentations. Gently mix the whites with the tomatoes. Stew over low heat for about 5-10 minutes. The tomatoes should gently bubble all the time. If you want the yolk to be more set – cover the shakshuka with a lid.
Step 4: Remove the finished shakshuka from the heat and leave it for a few minutes before eating. If necessary, re-season with a pinch of salt and pepper.
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