Yotam Ottolenghi's Shakshuka Recipe on Food52 (2024)

FAQs

Do you eat shakshuka with spoon or fork? ›

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. This recipe is especially tasty served on toasted Bloody Mary Bread.

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 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.

My favorite sides are perfectly toasted challah bread, avocados seasoned with lime juice, Israeli white cheese, and a simple Israeli salad. Most restaurants serve shakshuka with tahini on the side as well.

“Shakshuka should be made and served in a cast iron pan.”

While you do want a pan that can take the level of heat you are willing to apply, there's no need to strip the seasoning off your favorite heirloom cast iron.

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.

Originally coming from countries like Tunisia, Egypt, Libya, Algeria and Morocco it became popular in Israel from the Tunisian Jews. Some people believe the dish was invented in the Ottoman Empire and spread throughout the Middle East – often served with a spicy sausage.

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.

In Andalusian cuisine, the dish is known as huevos a la flamenca; this version includes chorizo and serrano ham. In Italian cuisine, there is a version of this dish called uova in purgatorio (eggs in purgatory) that adds garlic, basil or parsley.

What's the difference between shakshuka and huevos rancheros? ›

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

When it comes to pairing wine, Champagne and Prosecco are no brainers with shakshuka at brunch. Fresh whites like Albariño and Picpoul do the trick as do soft fruity reds like Valpolicella and Dolcetto.

Easy Shakshuka

The saucy, savory breakfast is a great option for those with diabetes because it combines protein-rich eggs with nutrient-rich veggies. “It doesn't have any starchy veggies or added sugar, so it won't spike your blood sugar,” Rizzo adds.

Turkish Menemen and Israeli shakshuka are very similar but differ in the method and seasoning. Both are breakfast dishes where eggs are cooked in a tomato sauce. In menemen the eggs are virtually scrambled into the sauce, whereas shakshuka eggs are placed on the sauce and only slightly mixed.

The spice varieties vary depending on where it's served. Shakshuka features a thick, saucy tomato base of peppers and onions with baked eggs. With menemen, the concept is a little different. Think of it as more of a soft egg scramble with lots of silky green peppers and fresh tomato.

Use a fork, not a whisk

If you use a whisk to beat the eggs, it will break them down so much that you'll end up with a creamier texture as opposed to a fluffier texture, which Kelsey prefers. To achieve the latter, go with a fork instead, and use an ellipse motion as you mix the whites and the yolks.

For example, Thai curries are thin and soupy, not thick like Indian curries might be. Our stir fry sauces are never thickened with starch so it's always runny. We have all these runny sauces everywhere, and so in order to capture all of the sauce, and therefore the flavor, you need a spoon.

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!