Yotam Ottolenghi's Shakshuka Recipe on Food52 (2024)

FAQs

Yotam Ottolenghi's Shakshuka Recipe on Food52? ›

It's a quick, flavourful, and satisfying meal, especially after a long day. 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.

It's a quick, flavourful, and satisfying meal, especially after a long day. 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.

On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea. In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

Bread or pita bread.

For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion. But for a Middle Eastern version like the one I'm suggesting here, you'll swap white bread with pita bread!

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.

Connoisseurs insist shakshuka should be eaten from the pan.

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.

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.

Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).

What vegetables go well with shakshuka? ›

The best side dishes to serve with shakshuka are crusty bread, pita bread, hummus, sauteed spinach, avocado fries, gluten-free bread, Israeli salad, couscous, labneh, roasted potatoes, olives, and feta cheese.

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

Can you reheat shakshuka? You certainly can! Some even say it tastes better the next day, or even the day after that when the spices in the homemade shakshuka tomato sauce have had time to infuse and develop further. As it is an egg dish, we recommend reheating it on the stovetop rather than in the microwave.

Shakshuka, a common vegetarian dish in the region, is made of eggs, tomatoes, onions, peppers and cumin. It is originally a Turkish dish with meat, but Tunisian Jews who moved to Israel eliminated the meat. Palestinians picked it up because of its similarity toward traditional Arabic dishes.

The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.

1. Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture."

Serving Suggestions

A fork and a knife (plus a spoon) are just as efficient when enjoying shakshuka. Sometimes, however, we enjoy this dish with thick slices of almond flour bread or these cheese biscuits. You can even use pork rinds for scooping out the tomato sauce.

The most basic way to make scrambled eggs is to whisk eggs in a bowl with a fork or whisk, add salt and pepper to taste, and then cook in a non-stick pan over low heat, stirring frequently until the eggs are set but still creamy.

If you let it cool down enough, you could easily eat it with your hands. As for utensils, well that depends on crockery and eating preferences. A spoon would be best suited for a mug type situation (e.g.: microwaved eggs in a cup) while forks are the standard for plate servings and cafe/bistro environs.

An egg spoon is a specialized spoon for eating boiled eggs. In comparison to a teaspoon it typically has a shorter handle and bowl, a more pointed tip and often a more rounded bowl. These characteristics are designed to facilitate the removal of an egg's contents from the shell, through a hole in one end.