Shakshuka Recipe with Fresh Tomatoes | Aline Made (2024)

FAQs

Can you make shakshuka without bell peppers? ›

While I did add onion, red bell pepper, and garlic to give the sauce a little extra texture and 'oompf,' you can totally make this shakshuka recipe without pepper! Instead of the bell pepper, I would suggest substituting carrot or even potatoes, just know the cook time will be longer if you use potatoes.

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. This brings us to a contentious topic: food appropriation.

Green Shakshuka Ingredients

Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish. Green Peas: Use fresh or frozen. Once blanched, peas create a smooth texture when blended into the broth. Eggs: The eggs are poached in the vegetables to runny-yolked perfection.

Essentially, Shakshuka is a delicious dish made up of eggs that have been poached in an herb-filled tomato sauce (sometimes sausage or ground meat is added as well). The sauce is normally flavored with cumin, paprika, garlic, and other strong spices.

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.

However, a dash of paprika can spruce up nearly any egg-based dish. Though it is not an overly distinctive spice, it will lend your eggs a sweet pepper flavor without any heat. You can't get that from any other seasoning. For even more flavor boost, use smoked paprika.

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.

Showing your stomach is not a big deal in cities like Haifa or Tel Aviv. Also, very few Israeli women wear shorts! Even though it is VERY hot in Israel, wear pants and get used to it. Jeans, stretch, or wide legged pants – you can buy these for basically 5 American dollars in most places in Israel.

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).

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.

Are Turkish eggs the same as shakshuka? ›

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

Shakshuka with Meat Recipe

Add ground meat or lamb, crumble, and cook through until there is no longer pink and the meat lightly browned. 2. Add the onion and sauté for about 5 minutes, or until translucent and fragrant. Add the garlic and bell pepper and sauté for an additional 2 to 3 minutes.

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!

An Israeli breakfast is a style of breakfast that originated on Israeli collective farms called kibbutzim, and is now served at most hotels in Israel and many restaurants. It is usually served buffet style, and consists of fruits, vegetables, salads, breads, pastries, dairy foods, eggs and fish. Meat is never included.

Green Chiles

These peppers actually have a very similar flavor profile to white pepper, making them an ideal substitute. Another benefit of green chiles as a white pepper substitute is that they come in many different forms, from fresh to canned and even frozen.

A general guideline is to add about 1/4 teaspoon of salt and a pinch of black pepper per two eggs. However, some people prefer more or less salt and pepper, so it is best to start with a small amount and adjust to taste.

Do You Need to Cook Bell Peppers? Bell peppers are safe to eat cooked or raw. They are crunchy and crisp with a very mild spicy bite when raw. Cooking tends to enhance the pepper's natural sweetness.