Shakshuka with Grains and Feta Recipe on Food52 (2024)

FAQs

How do you not overcook eggs in shakshuka? ›

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.

Shakshuka is traditionally served with warm, crusty bread or pita. However, you can also pair it with a variety of other side toppings such as avocado, feta cheese, or a simple salad.

Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Crack in the eggs and simmer

Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

While I stay true to the classic recipe, I enhance it with a splash of heavy cream to balance the tomatoes' acidity and a sprinkle of crumbled feta for added flavor and richness—these little changes really make all the difference! Shakshuka is traditionally prepared in a cast iron pan and is simple to make.

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.

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.

What is shakshuka in english? ›

Meaning of shakshuka in English

a breakfast dish of baked eggs in a tomato sauce that sometimes also contains vegetables: Shakshuka is a famous dish that almost every Libyan knows how to make. The shaksuka, served in its cooking pan, was great mopped up with sourdough toast.

It's a great nutritious option for lunch or for a vegetarian dinner with a side of crusty bread for dipping.. How to store: Carefully plate any leftovers into an airtight container. Shakshuka will last for 3-4 days, but the poached eggs yolks may not taste as good after a day.

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 traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!

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.