Yotam Ottolenghi's Shakshuka Recipe on Food52 (2024)

FAQs

Yotam Ottolenghi's Shakshuka Recipe on Food52? ›

Shakshuka is an excellent meal to eat if your doctor has recommended a mediterranean diet to reduce cholesterol, blood pressure and improve your cardiovascular (heart) health. Cooking shakshuka at home allows you to control the amount of salt and oil used, which can be quite high when ordered in a restaurant.

Shakshuka is an excellent meal to eat if your doctor has recommended a mediterranean diet to reduce cholesterol, blood pressure and improve your cardiovascular (heart) health. Cooking shakshuka at home allows you to control the amount of salt and oil used, which can be quite high when ordered in a restaurant.

In Morocco, it is referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato"). The term shakshouka may have derived from "shak", another Arabic word meaning "to combine things together", as the dish combines tomatoes, chilies and eggs.

Turkish Menemen and Israeli shakshuka are very similar but differ in the method and seasoning. Both are breakfast dishes where eggs are cooked in a tomato sauce. In menemen the eggs are virtually scrambled into the sauce, whereas shakshuka eggs are placed on the sauce and only slightly mixed.

Yes! Shakshuka is one of my favorite recipes to meal prep because it reheats beautifully. Honestly, it may even taste better the next day… To reheat your leftover shakshuka, simply spoon a portion onto a plate and microwave it for a few minutes until heated through.

Easy Shakshuka

The saucy, savory breakfast is a great option for those with diabetes because it combines protein-rich eggs with nutrient-rich veggies. “It doesn't have any starchy veggies or added sugar, so it won't spike your blood sugar,” Rizzo adds.

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.

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 (also spelt with an O, shakshouka), is a staple dish on any Israeli breakfast table. In fact, they eat it at breakfast, lunch and dinner – both at home and in restaurants. The dish is so popular here that it's considered right up there with falafels and hummus as the best of Israeli cuisine.

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Do Turkish people eat shakshuka? ›

The Turkish Şakş*cka and the Israeli version, often referred to as Shakshuka, are both delicious and vibrant dishes, but they aren't the same exact thing: Base ingredients: In Turkish Şakş*cka, the base typically consists of fried or roasted eggplants, tomatoes, peppers, and onions, often with a tomato sauce on top.

The traditional “shakshuka” is originally from North Africa - - Tunisia the dish is popular in the Middle East, and you are able to find variations of the dish in Palestine, Israel, Egypt and numerous other countries.

A conventionally Jewish breakfast recipe that immigrated to Israel from North Africa, Shakshuka is a dish traditionally cooked in a cast iron skillet, consisting of poached eggs sitting atop a rich sauce of tomatoes and sautéed vegetables.

My favorite sides are perfectly toasted challah bread, avocados seasoned with lime juice, Israeli white cheese, and a simple Israeli salad. Most restaurants serve shakshuka with tahini on the side as well.

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. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread. This recipe is especially tasty served on toasted Bloody Mary Bread.

Religiously, shakshuka follows the guidelines of keeping kosher thus why it's consumed by many Jewish and Israeli communities. There's not an immense religious meaning to shakshuka other than the fact that it can be served at many religiously cultural events like at a Shabbat.

Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

Eating eggs and tomatoes together provides several health benefits. Tomatoes are rich in lycopene, beta-carotene, folate, potassium, vitamin C, flavonoids, and vitamin E, which have been associated with reduced cardiovascular risk.