• Amber Houbara

SHAKSHUKA Recipe

Updated: Oct 20, 2018



SHAKSHUKA Recipe

a big saucepan for 5 ppl.

the whole idea of making a Shakshuka in my eyes -is to play around!

I like to go to the market or the supermarket and pick as many vegetables and spices as I can,

but the most important part is to have as many tomatoes as possible, so the actual sauce is as fresh and real as possible.

and as we say in Israel - more ASLI (authentic).

You can choose which kind of veggies you like from each group that is written, (1 cup of roots + 1 cup of veg + 1 cup of leaves).

And season with your favourite style (either Mediterranean or Asian)

What ever you want and crave… -The more the merrier

(I like to make it as a kind of the french-known-Ratatouille…)

The Ingredients -

*Must have -

5 eggs

2 Onion

4 Garlic cloves

*1 Cup of Roots of your choice-

Carrot

Beetroot

*1 Cup of Veg of your choice-

Broccoli

Eggplant

Pumpkin

Zucchini

Mushrooms (special ones are better)

*1 Cup of Leaves of your choice-

Mangold/ Kale/ Spinach/ Puck-Choi/ Cassava (or any other leafy thing)

Parsley, Basil, Coriander, Mint etc.

Seasoning ingredients -

*Must have -

Salt & pepper to taste

chose your favorite seasoning style-

*Asian style:

Ginger, Chilli, Coriander (all chopped very finely)

Sprinkle Black sesame on top

*Mediterranean style:

Paprika

Parsley, Rosemary, Basil (all chopped very finely)

Sauce Ingredients -

100 gr tomato paste

1/2 - 1 cup of water

5 big tomatoes

1/2 lemon juice

*optional - 1 teaspoon brown sugar/ honey/ dark agave

*Optional - The Twist.

Low fat Fetta/ Bulgarian Cheese. shredded.

(Can also be substituted by cashew cheese)

Preparation -

Chop the onion, garlic, roots, and veggies to cubes.

Chop all the leaves to 0.5 cm size.

(I don’t like oil so i don’t use it for frying. The truth is that you don’t really need it if you have a good non-stick saucepan. A good trick is to use a bit of water in the saucepan and cover it so the water steams the veggies inside).

Start with the onions and garlic, fry them in the covered saucepan until golden.

Add the roots you chose.

Cover and cook for 5 minutes on a large flame.

Add all the other veggies you chose by this order -

Broccoli

Eggplant

Pumpkin

Zucchini

Mushrooms

Cover and cook for 5 minutes.

Add the tomatoes.

When the tomatoes are tender, lower the flame.

Add the tomato paste and 0.5 cup of water, with the lemon juice and the brown sugar.

stir while cooking for 1 minute.

If it’s too thick -add more water.

cook until the sauce is boiling.

Add the leaves and seasoning, and stir.

Now, when it’s boiling, gently break the eggs on top of the sauce, and cover.

The whole purpose is that the eggs will end up poached on the top of the the sauce.

My favorite twist is to shred some cheese, like low fat feta or low fat Bulgarian cheese just before the eggs are ready.

cook until the desirable egg mode.

Serve hot.

You can serve it as a complete dish with-

-An Israeli salad.

(Tomatoes, cucumber, onion chopped really fine, with Lemon, salt & pepper)

-A good multigrain bread or a pita bread

(Fresh and warm)

-Deeps and spreads are recommended

(Hummus, Tahiny, Tziziki, Labane, etc.)

-Fresh cold orange juice

This is how we do it in the middle east…


#FOODampWELLBEING #FOOD #RECIPES #ISRAEL #VEGETARIAN #OilFree

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