Shakshuka Recipe with Fresh Tomatoes | Aline Made (2024)

FAQs

Should you cook tomatoes before blending? ›

If you're working with an immersion blender, feel free to stick it right into the pot to purée. For a food processor or stand blender, let the cooked tomatoes cool for about 10 minutes before blending. Depending on the size of your blender, you may have to work in batches.

Then return the skillet to a gentle simmer at medium-low heat. Spoon some of the sauce over the whites. After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook.

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there. This brings us to a contentious topic: food appropriation.

Green Shakshuka Ingredients

Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish. Green Peas: Use fresh or frozen. Once blanched, peas create a smooth texture when blended into the broth. Eggs: The eggs are poached in the vegetables to runny-yolked perfection.

In a salad or sandwich, you don't need peeled tomatoes. But, if you're making a fresh tomato sauce or stewed tomatoes, the tomatoes should be peeled, cored, and seeded. The result will be a smoother sauce without any seeds, core, or peel in it.

Ingredients to make shakshuka breakfast

Seasonings: Cumin, paprika, coriander, salt, and pepper. Eggs: The shakshuka eggs are dropped into little 'nests' or intentions in the sauce and poached to your liking. I prefer a medium cook where the white is cooked through and the yolks are left runny.

“Shakshuka should be made and served in a cast iron pan.”

Many restaurants dish out shakshuka in cast iron for the simple reason that it's one of the less expensive tools for turning out the dish quickly.

Carefully transfer the skillet to the oven and bake for 8-12 minutes, checking often once you reach 8 minutes. You know when the eggs are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you “shimmy” the pan.

Showing your stomach is not a big deal in cities like Haifa or Tel Aviv. Also, very few Israeli women wear shorts! Even though it is VERY hot in Israel, wear pants and get used to it. Jeans, stretch, or wide legged pants – you can buy these for basically 5 American dollars in most places in Israel.

The catchy name refers both to the appearance and flavor of the eggs. The amorphous egg white encircling the yolks is said to evoke the souls of those in Purgatory. The red, spicy sauce represents the flames by which those doomed souls are surrounded. A somber take on such a delicious dish!

What meat goes well with shakshuka? ›

Growing up in Egypt, my favorite was from a Cairo restaurant near the Nile called Felfela, where they served shakshuka eggs mild or spicy, with or without meat (often small chunks of beef or lamb), with a stack of warm pita bread.

The best way to serve a shakshuka is to make it the centerpiece of the meal, then create a multitude of small plates to serve along. They usually involve some bread, simple vegetable salads, and spreads.

Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.

Why Boil Tomatoes? Boiling tomatoes helps to break down their tough skins and softens them, making it easier to remove the skin and create a smooth sauce. It also enhances the natural sweetness and intensifies the flavors of the tomatoes.

Step 1: Cook your produce

Before you can begin blending your puree, you need to soften any hard produce. Wash and cut up your fruits and vegetables, removing any stems, skins or inedible seeds. Steam, roast or sautee your fruits and vegetables using your preferred technique.

In her very direct, non-fussy way, Hazan instructs to halve your tomatoes and cook them in a covered pot for ten minutes before pureeing them in a food mill. After that they are ready to become whatever tomato sauce you prefer. You can even freeze what you have and then defrost and cook the sauce when you are ready.