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Well kept secrets: the most unusual and best shakshuka recipes

Shakshuka is a lovely tomato based dish of Maghreb origin. In order to make it, you need to slow cook eggs in a generously seasoned tomato and bell pepper sauce.

ShakshukaThough eggs are  often eaten for breakfast, shakshuka can be served at any time of the day, so if you fancy some shakshuka, don’t let the time of the day stop you!  This dish uses lots of  spices, therefore it acquires intense, but not overpowering taste. While there are plenty of classic recipes available online, for example ours, we want to cover a wider variety of recipes that are less common.

Each recipe is different from another. Different additives, whether they are vegetables or spices, will change the taste of shakshuka. Why not experiment, till you find the taste you love!

We have prepared a list of spices and flavor enhancers to try:
  • Smoked paprika – will add a beautiful sweet smokiness to the dish, just don’t  add too much, as it can easily overpower all other favours.
  • Chili powder – the more you add, the spicier your shakshuka will be!
  • Sun-dried tomatoes – a subtle but delicious twist. Add some finely chopped tomatoes to the cooking sauce or sprinkle them on top.
  • Cilantro
  • Parsley
  • Caraway seeds
  • Cumin
  • Turmeric
  • Coriander
  • Cayenne
  • White pepper

Try adding some from this list the next time you cook the dish, just don’t put them all at the same time! Shakshuka is all about pronounced but not overly strong tastes.


Shakshuka with meat

Though original shakshuka is a vegetarian dish, hungry carnivores came up with a couple of meaty varieties, and we must admit, meat works here extremely well, especially if you are having shakshuka for lunch or early dinner and fancy something that will leave you feeling full for a while. The two shakshukas below are almost identical, but use different meats and therefore cooked slightly differently.

Lamb meatball shakshuka recipe

Lamb shakshukaRich and spicy tomato sauce complements the taste of lamb beautifully. When cooking this shakshuka, consider the size of the portions, as it can be very filling.

Ingredients (3 servings):

Lamb meatballs

  • ¾ lb ground lamb
  • ¼ tsp paprika
  • ½ tsp cumin
  • ¼ salt
  • 3 tbsp fresh parsley, finely chopped (you can also use mint)

Shakshuka sauce

  • 3 eggs
  • 2 tbsp olive oil

AND

or

  • 400g tomatoes (1 can)
  • 1 onion finely chopped
  • 3 garlic cloves
  • 1 red pepper, diced
  • 2 tsp sweet paprika
  • ½ tsp ground cumin
  • ½ tsp black pepper

Method

  1. Combine all meatball ingredients in a bowl, mix well and form meatballs.
  2. Heat the oil in a large pan over a high heat and pan fry the meatballs till golden brown.
  3. Take the meatballs out of the pan, lower the heat and add the onion. Cook, stirring, until golden.
  4. If using Mina sauce, add contents of the jar to the pan and skip to step 7.
  5. Add pepper and continue cooking the mixture until all vegetables are soft. Add garlic and spice, cook for 2 minutes.
  6. Add tomatoes, let it boil and then reduce heat and leave to simmer for 20 minutes, stirring occasionally.
  7. Add meatballs and continue cooking for another 15 minutes. If the mixture is too thick and about to burn, add a splash of water to it.
  8. Season it to taste, make small holes in a mixture and break eggs into it.
  9. Cook on the lowest heat, covered, till eggs are set.

    Beef shakshuka recipe

    When cooking this dish with beef, ensure to get the leanest meat, as beef with high fat content can turn the whole dish into a swimming pool of oil with chunky tomatoes floating on a surface. Which is not as appealing as it may sound, unless you are extremely hungry.  If you find a 5% fat beef mince, you will end up having an extremely healthy protein rich dish, perfect for bodybuilders.

    Ingredients

    • ¾ lb  ground beef
    • ¼ tsp paprika
    • ½ tsp cumin
    • ¼ salt
    • 3 tbsp fresh parsley, finely chopped (you can also use mint)

    Shakshuka Sauce

    • 3 eggs
    • 2 tbsp olive oil

    AND

    OR

    • 400g tomatoes (1 can)
    • 1 onion finely chopped
    • 3 garlic cloves
    • 1 red pepper, finely sliced
    • 2 tsp sweet paprika
    • 1 tsp ground cumin
    • 1 tsp black pepper

    Method

    1. Heat the frying pan on medium with some oil on it.
    2. If using Mina sauce, brown beef mince, add contents of the jar to the pan and skip to step 5.
    3. If not using Mina sauce, add onions and garlic, cook for a couple of minutes until they will start getting soft.
    4. Add spices, fry the mixture for another 2 minutes, add beef mince, brown then add l pepper and tomatoes.
    5. Let the mixture boil and then reduce heat and leave to simmer for 30 minutes, stirring occasionally. If the mixture is too thick and about to burn, add a splash of water to it.
    6. Season it to taste, make small holes in a mixture and break eggs into it.
    7. Cook on the lowest heat, covered, till eggs are set.

      Vegan shakshuka recipe

      Tofu shakshukaTrying to preparing a vegan dish where eggs originally play the main role may sound like an odd idea, however, it is not the eggs that make this dish, it is all about that rich delicious sauce. There are a couple of ways to make a vegan-friendly shakshuka. Eggs can be replaced with some other proteins, such as tofu or chickpeas, and either would still work extremely well. Alternatively, you can just skip the protein part completely and enjoy shakshuka sauce  on its own with some crusty bread. You can use one of the range from Mina sauces, as they are vegan friendly and packed with flavour.

      Ingredients

      • 1 tsp turmeric
      • 4 pz  tofu (or any vegetable of your choice)

      AND

      OR

      • 400g tomatoes (1 can)
      • 1 onion finely chopped
      • 3 garlic cloves
      • 1 red pepper, finely sliced
      • 2 tbsp olive oil
      • 2 tsp sweet paprika
      • ½ tsp ground cumin
      • ½ tsp black pepper

      Method

      1. Drain tofu and cut it into small cubes, season with salt and turmeric and put aside.
      2. If using Mina shakshuka sauce, just add it to the frying pan and skip to the step 6.
      3. Heat the oil in a large pan over a medium heat, add onion and cook till soften.
      4. Add pepper and continue cooking the mixture until all vegetables are soft. Add garlic and spice, cook for 2 minutes.
      5. Add tomatoes, lemon juice and sugar.
      6. Let it boil and then reduce heat and leave to simmer for 20 minutes, stirring occasionally. If the mixture is too thick and about to burn, add a splash of water to it.
      7. Add tofu on top of the mixture, cover with the lid and cook on the smallest heat, for a couple of minutes to warm the tofu up.
      8. Serve with a fresh crusty bread.

      Green shakshuka or shakshuka with Feta

      Spinach shakshukaIf you want something different and green for a change, try cooking some green shakshuka. This shakshuka takes less time to cook in comparison to a traditional tomato based shakshuka, as tomatoes require to be stewed for a long time to develop the taste. Green shakshuka is the least authentic shakshuka variety and it is usually prepared with tomatillos, spinach, however there are variations that use kale, celery and other greens.

      Ingredients

      • 3-4 tomatillos, pureed
      • 2 large leeks, finely chopped
      • 2 cups of spinach (tightly packed)
      • 3 garlic cloves, minced
      • 2 tbsp olive oil
      • 1 tsp ground cumin
      • 1/2 tbsp dried oregano
      • 1 tsp black pepper
      • 3 eggs
      • 1/4 cup crumbled feta cheese (optional)

      Method

      1. Preheat the oven to 360 °F.
      2. Heat oil on medium heat in an oven proof pan, add leeks to it. Cook, stirring till soften, for about 5 minutes.
      3. Add garlic, cook for another 3 minutes. Add tomatillos, spinach, seasoning and spices. If using feta, ensure to add less salt than usual, as feta is quite salty.
      4. Cook spinach for approximately 5 minutes, till it shrinks in size significantly.
      5. Carefully break eggs and sprinkle with crumbled feta (if using)
      6. Season with freshly cracked black pepper.
      7. Transfer the dish to the oven for 5-10 minutes, depending on how you like your eggs.

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