2024-03-25 16:36:56
You didn’t expect this trend: The American “New York Times” this week published a special reference to one of the most favorite foods of Israelis – the shakshuka. “The shakshuka is a classic way to have a quick meal without meat,” it says.
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On the website, they continued to recommend to surfers the dish that many of them are unfamiliar with, and even stated that it is relatively easy to prepare and that the ingredients needed to prepare it are usually “found in every home”.
The writer noted that the dish reminds her to a large extent of “egg curry”. According to her, according to the traditional recipe, “egg curry” is actually eggs that are hard-boiled and pre-peeled, and then heated in a fragrant tomato base, with fresh ginger and garam masala.
Shake it – upgrades to a Mediterranean shake
Add fresh herbs: Enhance the taste of the shake by generously adding fresh herbs: parsley, coriander, dill, thyme and rosemary. Sprinkle generously just before serving to refresh the dish.
Upgrade the shake with different cheeses: Use Mediterranean cheeses that go great with shakshuka such as: feta cheese, goat cheese, halloumi cubes and even grated parmesan. Can be sprinkled over the eggs or while cooking the sauce.
Add Mediterranean vegetables: Shakshuka loves Mediterranean vegetables and they will upgrade the taste of the dish and even add texture to it: spinach, zucchini, artichokes, dried tomatoes, roasted eggplants and olives. Try one of them or a combination of several together.
Spices: Adjust the amount of spices according to your personal preferences. Add spreads such as cradle cap, smoked paprika, sumac, or thyme to the tomato sauce.
Toppings next to the shake: Instead of the traditional bread or pita, they served Mediterranean side dishes such as tabbouleh, hummus, a refreshing Greek salad. These will add variety to the meal and complement its flavors.
A quick recipe for shashuka that is always successful
Ingredients for 4 dishes:
8 eggs
4 small ripe red tomatoes or 16 diced cherry tomatoes
2 units of watered pepper cut into thin slices
2 sliced garlic cloves
3 tablespoons of olive oil
1 cup of smooth tomato sauce (like the one sold in glass bottles)
Salt and ground black pepper to taste
Paprika to taste
Preparation:
1. Heat olive oil in a pan and lightly brown the garlic
2. Add the tomatoes and peppers to the pan and cook on low heat for about 8 minutes.
3. Add tomato sauce and continue cooking for another 5 minutes.
4. Season with salt, paprika and pepper, make small holes in the sauce and pour an egg inside each hole. Season the eggs with salt and pepper.
5. Cook on a low flame for the desired doneness.
The recipe and tips courtesy of the cookware and baking brand Soltam
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