How to cook Shakshuka?
Shakshuka is a dish of Middle Eastern and North African cuisine. It is usually prepared for breakfast. The word shakshuka comes from Arabic, which means “random mixture” or “everything is mixed.” Shakshuka is a poached egg in a spicy tomato sauce. Cayenne pepper gives sharpness and is perfectly complemented by delicate Feta cheese. All ingredients are cooked in one pan over medium heat.
It is not recommended to cook shakshuka in a cast-iron frying pan, as the acid of tomatoes can corrode the shell of the frying pan and give an unpleasant taste to your dish.
Tomatoes for shakshuka are better to take juicy and ripe, but you can also use canned ones to your taste. To enhance the taste, we use a small amount of tomato paste.
When cooking, the main thing is to take into account the readiness of eggs in the dish. The eggs are cooked for about 5-7 minutes with the lid of the pan closed. The protein should become clearly ready, and the yolk should remain liquid. Raw or poorly cooked eggs can cause salmonella! Be careful! You can fry the eggs separately, if you like it better.
Recipe type: Main dishes
Recipe type: Meddle East