Shakshuka Recipe with Fresh Tomatoes | Aline Made (2024)

FAQs

Should you cook tomatoes before blending? ›

If you're working with an immersion blender, feel free to stick it right into the pot to purée. For a food processor or stand blender, let the cooked tomatoes cool for about 10 minutes before blending. Depending on the size of your blender, you may have to work in batches.

Some simple tips for how to thicken shakshuka sauce include draining the fresh tomatoes after dicing them or using a thickening agent in the sauce.

Blend whole peeled tomatoes, leave it a little chunky, and pour over the onion pepper mixture. Bring to a slow simmer (make sure not to boil too hard) and cook for about 20 to 35 minutes. Check the seasoning and add the honey to lighten the acidic edge.

Green shakshuka works well as a meal prep breakfast recipe. Eggs cook so quickly and you can prep the other ingredients ahead. With a bit of meal prep, this savory breakfast comes together in just a few minutes.

Don't over boil - you're trying to get excess water out and not boil away the nutrients - sieve then blend - you can allow it cool down a bit before putting in the blender Did you know about this method?

Liquids: If the sauce exudes a lot of liquid, cook it until most of the liquid has evaporated. By the time you add the eggs there should be no more than two tablespoons of liquid left in the pan.

Ingredients to make shakshuka breakfast

Seasonings: Cumin, paprika, coriander, salt, and pepper. Eggs: The shakshuka eggs are dropped into little 'nests' or intentions in the sauce and poached to your liking. I prefer a medium cook where the white is cooked through and the yolks are left runny.

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

Many restaurants dish out shakshuka in cast iron for the simple reason that it's one of the less expensive tools for turning out the dish quickly.

Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar. It can't neutralize acidity in the same way that baking soda can, but sugar does change our perception of other tastes.

How do you keep eggs runny in shakshuka? ›

Crack in the eggs and simmer

Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

Sprinkle a little salt and pepper over the eggs. Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.

Growing up in Egypt, my favorite was from a Cairo restaurant near the Nile called Felfela, where they served shakshuka eggs mild or spicy, with or without meat (often small chunks of beef or lamb), with a stack of warm pita bread.

My favorite ones include a roasted red pepper hummus, a roasted cauliflower hummus, and a carrot and turmeric hummus. Other side dishes to consider. You could for instance add a mint-yogurt sauce, a feta-yogurt dip, a vegan garlic-herb tahini sauce, or even a vegan cashew basil dressing.

Why Boil Tomatoes? Boiling tomatoes helps to break down their tough skins and softens them, making it easier to remove the skin and create a smooth sauce. It also enhances the natural sweetness and intensifies the flavors of the tomatoes.

Step 1: Cook your produce

Before you can begin blending your puree, you need to soften any hard produce. Wash and cut up your fruits and vegetables, removing any stems, skins or inedible seeds. Steam, roast or sautee your fruits and vegetables using your preferred technique.

In her very direct, non-fussy way, Hazan instructs to halve your tomatoes and cook them in a covered pot for ten minutes before pureeing them in a food mill. After that they are ready to become whatever tomato sauce you prefer. You can even freeze what you have and then defrost and cook the sauce when you are ready.