Shakshouka. A Jewish family dinner - totally delicious, easy, fast and cheap.
S I am hopelessly infected with Shakshouka during my stay in Israel. Actually, I did not expect so much from the so popular Jewish family dinner - eggs in tomato sauce, ok. And frankly, it is not necessarily a pronounced culinary beauty, as it is bubbling in the pan. But after the first Happs it happened: Shakshouka - BOAH! MORE! NOW!
Originally Shakshouka originated from North Africa and is prepared there in Tunisia and Morocco in various variants. Tunisian Jews then brought the court to Israel in the 1950s. And there it has rocketed to kosher going-always-and-for-the-whole-family-court. Shakshouka can be found around the clock on Jewish plates today.
The ingredients are incredibly simple and inexpensive: a few vegetables, a few spices, tomatoes and eggs. But the combination does it! The tomato sauce is aromatic, fresh and spicy and a perfect setting for poached eggs. And in less than 30 minutes, a healthy, light, but filling and delicious meal is on the table. Very pleasing: The vegetables "camouflages" excellently in the tomato sauce and is therefore also suitable for small (difficult) "Is this vegetables on my plate?!?" - Family members are definitely recommended.
Shakshouka is also very grateful in the preparation: Even absolute beginners get the right thing. In addition, you can just omit everything that you do not like and can not tolerate. Coriander is stupid? Let him go. Garlic is not working? No problem! The simplest variant consists of onions, tomatoes, cumin, salt and eggs. But it's really worth trying the full program with all the spices - the flavor is so great.
A life without shakshouka? That is possible - but pointless. Try it, I'm looking forward to your opinion!
PS: The hummus according to Israeli original recipe is of course also very wonderful with shakshouka and flatbread. You know, no.
And here comes the recipe for shakshouka - totally delicious, easy, fast and cheap
2 medium onions - 1 red pepper - 1 green pepper - 3-4 cloves garlic
3 tbsp olive oil
4 tsp sweet paprika
1 tbsp cumin
1 tsp ground coriander
1 pinch of chilli powder (to taste)
1 tsp sugar
1-2 tsp salt
1 large tin of chopped tomatoes
250 g of tomato puree
1 tl of grated lemon peel
1 bunch of smooth parsley, chopped
Pale or clean the onions and peppers, core them and cut into small cubes. Peel the garlic and finely chop it.
Heat the olive oil in a large pan (to which there is a lid) on a medium heat and steam the vegetables gently for about 5 minutes. Add the paprika, cumin, coriander, sugar and salt and fry for 1 minute.
Then stir in the chopped tomatoes, tomato puree, lemon peel and half of the chopped parsley. Simmer on a medium flame for 10 minutes until the sauce is slightly thickened. Stir occasionally. Season the sauce and salt if necessary.
Use a wooden spoon to squeeze small pancakes into the sauce and let each egg slide in.
Cover the pan and the eggs 8-10 minutes let cook.