Israeli scrambled eggs. Ingredients needed to make hot sauce

Before preparing any dish, you should always study the specifics of the recipe and the nuances that may arise during the cooking process. The situation is the same with traditional Israeli scrambled eggs under the outlandish and unusual name for our Russian ears “shakshuka”. The recipe, judging by the two main ingredients, is very similar to the usual scrambled eggs with tomatoes, but in fact there are many more nuances of preparation than it might seem at first glance.

A little history

It’s not at all difficult to prepare Israeli shakshuka. The recipe - step by step, with photos - will be a help and assistant. It should be noted that the dish has quite an interesting history. The recipe was brought from North Africa. Algerians, Libyans or Moroccans - no one can say for sure now. Despite the popularity among these peoples of complex dishes with rather outlandish ingredients (turtle, pigeon, camel meat), they “took” with them the recipe for shakshuka.

This word is translated as “everything is mixed.” Scrambled eggs are prepared from the ingredients that are on hand. Nothing complicated or exotic. This is probably why shakshuka took root in Israel and was so loved by the people that it became their national pride. Even the ruler of the Ottoman Empire ordered only this dish to be prepared for breakfast every day.

The true recipe - does it really exist?

The basis of this dish really consists of ordinary chicken eggs and tomatoes, but try out loud comparing ordinary scrambled eggs and the national pride of Israeli cuisine! The locals will never forgive you for this. They often argue among themselves about whose ancestors had the “truly correctly” prepared shakshuka. The recipe is somewhat different in every Jewish family. Some add onions, while others would never “spoil” the national dish with such an ingredient.

In some families, it is believed that the only vegetable that can not spoil the dish is bell pepper. Others are horrified by the mention of it. There are options with thick or thin sauce. Scrambled eggs can be spicy or not, fried or with a hard yolk. Every family believes that only they know best how shakshuka is prepared. The recipe with photos presented in this article will be close to generally accepted cooking standards. We will also add some tips on how and how you can diversify this dish.

Despite disputes and disagreements, contradictions and assumptions, all Israelis are united by their love for this national dish. Here, shakshuka is served for breakfast, lunch, and at the holiday table, and is simply prepared upon the arrival of the guest of honor. Only a request to serve it for dinner will cause surprise.

Matbukha sauce

The third main ingredient of this dish (after chicken eggs and tomatoes) is a special sauce. Matbukha is a rather spicy sauce with a pleasant spicy aroma. It is always prepared according to a standard recipe, but everyone determines the amount of it in a dish for themselves. Culinary experts recommend making the sauce according to the exact recipe and always being as spicy. If you don't like spicy food, just reduce the amount on your plate.

Ingredients needed to make hot sauce

How to properly prepare spicy tomato sauce

The sauce is the first thing that the Israeli scrambled eggs shakshuka starts to cook with. Its recipe has a little secret. All manipulations should be carried out in a deep bowl with a thick bottom. It is better to take a large cauldron to prepare the sauce.

First, heat the container, then pour olive oil into the bottom. While the olive oil is heating in the cauldron, finely chop the onion. After adding the onion, do not forget to control it and stir. As soon as it turns brown, add ground paprika. Next, add the chopped clove of garlic, diced tomato and finely chopped bell pepper. Simmer over low heat for twenty-five minutes.

Let's remember. First, the non-flowing components come, then the dry spices are added. After the tomatoes and peppers become soft and simmer thoroughly, you can add spices and salt. Reduce the heat on the stove and leave the sauce to simmer. He will spend the next three hours on fire. Then we simply blend everything with a blender until smooth. Previously, preparing the sauce took five to seven hours. But in our age of dominance of kitchen appliances, any cooking process becomes not only easier, but also faster in time.

Traditional recipe

First, traditional Israeli shakshuka will be prepared. The recipe, as we already said, is based on tomato sauce. Once the sauce has simmered and the ingredients have been chopped, you can add the eggs. How many eggs? There is no exact answer here, everything will depend on your preferences, the number of people for whom the dish is intended, and the size of the pan.

So, traditional shakshuka. The step-by-step cooking recipe is as follows. Take one large tomato and cut it into small pieces or make circles. The homogeneous sauce must be slightly diluted with solid ingredients.

Eggs should be washed under running water. It is not recommended to immediately break them into sauce. If among three good ones there is one spoiled one, then the whole dish will be spoiled. And it’s much easier to catch random shells from a separate plate than from a container with ready-made sauce. Therefore, to begin with, we break one egg into a container, check its quality and pour it into the sauce in the frying pan. We do this with the entire number of eggs you have chosen. If possible, the yolk should be left whole.

Now all that remains is to wait until the eggs are ready. When will it come? Everything will depend, again, on your preferences. Some people like a runny yolk. If you prefer a firm yolk, it is recommended to cover the shakshuka with a lid.

How to serve Israeli scrambled eggs?

Sprinkled with finely chopped fresh herbs, served immediately after cooking, the most delicious shakshuka with an incredible aroma. The recipe also calls for white bread or challah on the table. You can prepare a light vegetable salad in addition to the dish. Most often, shakshuka is served directly in the pan. But if you wish, you can also serve it in portions on beautiful plates.

Recipe with eggplants

Undoubtedly, traditional shakshuka is considered the most delicious and best. The recipe, despite this, is often subject to experimental transformations. For example, shakshuka with eggplant is a very popular option.

Required Products:

Three chicken eggs.
150 grams eggplant.
150 grams of tomatoes.
Spicy tomato sauce prepared according to a traditional recipe.

The sauce is prepared according to the classic recipe. There is no need to conduct any experiments with it. Chop the tomatoes into cubes, chop the garlic, chop the hot pepper into rings. In a frying pan - oil, garlic, pepper and tomatoes. We “supply” thick ingredients with aromatic spices and dry ingredients. Simmer for three hours. If possible, more can be done. Then, with the help of a “kitchen assistant,” we turn the sauce into a homogeneous mass. By the way, if it suddenly turns out to be too thick, you can always add a little boiled water or freshly squeezed tomato juice.

The eggplants are cut into small strips and added to the sauce when it is ready. They should be simmered for about ten minutes. Then add tomatoes to the dish and simmer for another five minutes. The last ingredient will be chicken eggs. Don't forget to make a small indentation in the vegetable base. It is in them that we try to break the egg.

Cooking options and culinary experiments

In most cases, housewives “adjust” any classic recipe for a dish to suit themselves and the preferences of their family. Scrambled eggs shakshuka is no exception. The recipe can be supplemented not only with eggplants. You can replace them with pieces of bell pepper. Some housewives prefer to add fresh young zucchini.

There are also more satisfying and high-calorie versions of this dish. Very often they add ham or boiled sausage, mushrooms or several types of aromatic cheeses. Spinach and tofu are also popular. At the stage of preparing spicy tomato sauce, basil, marjoram, and oregano are also used.

Shakshuka, common in Israel and Arab countries, is a dish of eggs fried in tomato sauce with the addition of sweet and hot peppers, onions and herbs. Many people cook scrambled eggs with the addition of vegetables, but not every scrambled egg is shakshuka, like any other dish, this recipe has small subtleties. The tomato sauce that is prepared for this dish is called matbuha, due to a spice such as cumin, it turns out to be very aromatic.

Let's prepare the necessary products.

Chop the onion and garlic. Fry in olive oil until golden brown.

Add cumin and finely chopped hot pepper to the onion and garlic. Adjust the amount of hot pepper to your taste, taking into account its spiciness.

Immediately add sweet pepper, cut into small cubes. Fry for 2 minutes over low heat.

Cut cherry tomatoes into 4-6 pieces and add to the pan. If you use large tomatoes, the skin must first be removed. Simmer the sauce for 5-7 minutes over low heat under the lid.

When the sauce is ready, i.e. The vegetables will become very soft, use a spoon to press the indentations and pour the eggs into them.

Cook eggs covered for 3-4 minutes. The white should set, but the yolk should remain runny. Salt and pepper the shakshuka.

Sprinkle the finished shakshuka with herbs and serve with fresh bread.

Bon appetit!

Shakshuka - Jewish scrambled eggs with stewed vegetables. An ideal dish for a delicious and satisfying breakfast!!! You will remember the taste and aroma of this scrambled egg for a long time. I assure you))) You won’t spend much time on preparation, but the impressions will last for the whole day!!! Be sure to treat yourself to such a wonderful and colorful breakfast!!! Help yourself!!!

In Israel, shakshuka is a fairly popular dish, so it can be found in almost any cafe or restaurant. At home, this scrambled egg is also often prepared, and this dish is almost considered traditional. In principle, the recipe can be varied to suit your taste. For example, whoever doesn’t like hot peppers can leave them out, or vice versa - put hot peppers, but not sweet ones))) The main thing is to use onions and tomatoes - this is the basis, and then it’s up to the imagination.

It's interesting that on
In fact, Tunisia is considered the birthplace of this recipe. But the dish is very
popular in other countries too. It also rightfully applies to Moroccan,
Israeli and Algerian cuisines. That's how popular it is)))

Ingredients:

4 eggs

2 medium onions

2 cloves garlic

3 large tomatoes

2 sweet peppers

1 hot pepper

2-3 tbsp. vegetable oil

Salt, sugar, ground black pepper to taste

Greens for serving

Preparation:

Finely chop the onion.Cut the hot pepper into thin half rings, and the sweet pepper into small pieces (or as you prefer). Pour boiling water over the tomatoes, peel them and cut them into small cubes.

Heat the oil in a frying pan and fry the onion in it over low heat for 2-3 minutes.Add the peppers and fry for a few more minutes. Then add tomatoes, salt, sugar, black pepper to taste, and cook covered, stirring occasionally for 10-15 minutes.

Use a spoon to make small indentations in the vegetables and crack the eggs into them. Protein slightly
stir into vegetables. Add salt and pepper to the top of the eggs and cook without disturbing until the eggs are set.

That's all!!!

Serve the shakshuka immediately, sprinkled with herbs to taste.

Enjoy your meal!!!

Israeli cuisine is an amazing mixture of European and oriental influences. From Mediterranean gastronomy she inherited an abundance of vegetables, fruits, herbs, olive oil and fish. Spices and sweets came to it from the East. If you put it all together, you get an amazing mix. One of the most traditional dishes is Israeli shakshuka, the recipe of which is known to both old and young. Simple ingredients and quick preparation are the key to a great breakfast!

What is shakshuka?

The interesting name in Russian is interpreted in different ways, most often - scrambled eggs with tomatoes. Agree, it doesn’t sound so intriguing anymore, and it doesn’t quite correspond to the truth. Indeed, tomatoes and eggs are the basis of the dish, but this is not everything. This simple food is a source of national pride for Israelis. Scrambled eggs shakshuka, the recipe of which goes back centuries, came to Israel from the cuisine, namely from Tunisia, and is characterized by a spicy and pungent taste. In the traditional version, this is a hearty breakfast, but it can be served for lunch or dinner. The base of the shakshuka (without adding eggs) is called matbuha and is itself a separate element.

The ingredient composition of a dish can vary greatly depending on the region of the country, city district, and even individual families can offer you their own recipe. Shakshuka, the step-by-step recipe for which is extremely simple, is a truly excellent dish. Therefore, we will focus on preparing the basis of a hearty breakfast - matbukha sauce, and also offer you three options for shakshuka.

What do you need for Moroccan sauce?

Absolutely everyone will like matbukha; the only question is how much you will add it to the main dish. This is quite a spicy sauce; it makes no sense to make it less spicy, as this will make it lose its charm and essence. To prepare it, you will need:

tomatoes - 500 g;
onion (large) - 3 pcs.;
bell red pepper (large) - 2 pcs.;
red and green hot peppers - 1/2 pod each;
garlic - 2 large cloves;
sweet - 2 tsp;
coriander - 1 tsp;
ground cumin - 1 tsp;
olive oil - 100 ml.

Shakshuka is prepared based on this particular sauce. The recipe and cooking steps are simply simple. Having studied them once, in the future you will be able to easily prepare a quick and satisfying breakfast.

Cooking steps

Take a thick-bottomed cauldron and heat olive oil in it. Next, add the onion, cut into half rings, and ground sweet paprika. This gives it a beautiful hue. Next, add all the other ingredients: hot red and cut into rings along with seeds (if you want to reduce the degree of spiciness, remove them), chopped garlic, cubes of sweet paprika and tomatoes. Simmer the vegetable mixture over medium heat until soft for another twenty minutes, then add spices and salt to taste. In times when there were no blenders and mixers, Moroccans prepared matboukha for 5 hours. During this time, the vegetables turned into a homogeneous, aromatic mass. Now three hours of simmering on low heat and subsequent grinding using miracle technology is quite enough.

The sauce is primarily used to make shakshuka, but you can try it in other combinations to add variety to your daily menu.

Shakshuka: a recipe “according to Israel”

As already mentioned, the basis of the dish is the sauce, the recipe for which and the cooking technology are given above. It is clear that this volume will be too much for an ordinary family breakfast. Therefore, reduce the amount of ingredients several times. For a large portion, one large tomato and half an onion are enough.

The cooking steps remain the same, but the time is significantly reduced; 10-15 minutes are enough to stew vegetables. Next, simply spread the mixture with a spatula, making some kind of holes, and break the eggs into them. Cover the pan with a lid and cook for another 5-8 minutes over low heat. Before serving, sprinkle everything with your favorite herbs, such as cilantro, dill, and here you have shakshuka. The recipe is the simplest. You can add your own ingredients if you wish. Be sure to serve it with fresh bread, a crusty baguette or pita bread (as in the dish’s homeland).

Of course, you need to know the basics, but why not experiment sometimes? This is exactly what the chefs offer. Here is a recipe using khug and baarat. But first, it’s worth finding out what these exotic components are.

Cooking skhug and baarat

Many traditional Israeli spice mixtures are quite difficult to find in our country, so it would be a good idea to prepare them yourself. Skhug is another sauce originally from Yemen, based on hot peppers. Baarat is a mixture of spices and herbs. So, to prepare the khug, place 3 green chilies, 4 large garlic cloves and 1 tsp in a blender bowl. salt, and then grind everything until smooth. More than one shakshuka can be made from this mixture; the recipe requires adding only 1.5 tsp. The rest of the sauce can be stored for a week in the refrigerator in a tightly sealed jar.

For the baarat you will need one teaspoon each of cinnamon, cardamom, bay leaf, cloves and black pepper. Grind the dry mixture thoroughly in a mortar and store in the refrigerator.

Chef's shakshuka recipe

Such a hearty breakfast is prepared and served in a large frying pan. The ingredients in the recipe are for 3 servings.

eggs - 6 pcs.;
tomatoes - 400 g;
onions (diced) - 100 g;
tomato paste - 2 tbsp. l.;
baarat - 0.5 tsp;
shug - 0.75 tsp;
parsley - to taste.

Place diced tomatoes in a deep cold frying pan and sprinkle with salt, add khug and baarat. Stir the mixture lightly and put on fire. Once it starts boiling, add tomato paste. First dilute it in 0.5 cups of water. Let the mixture boil again and then simmer over low heat until the liquid has evaporated by half, resulting in a thick, viscous mass.

Next, make holes in the resulting sauce and break the eggs into them, after the whites have set slightly, close the lid and cook for another 10 minutes. Sprinkle the finished dish generously with herbs and black pepper, serve with hummus and fresh cucumber salad.

Shakshuka, the recipe for which the chef offers, has a richer spicy taste than the traditional one. It is worth noting that adding spices is generally a matter of taste, so feel free to experiment.

Shakshuka with eggplant

This version of the traditional recipe can safely serve not only as breakfast, but also as a full lunch or dinner. To prepare it you will need:

eggs - 3-4 pcs.;
tomatoes - 300 g;
onion (large) - 1 pc.;
bell red pepper (large) - 1 pc.;
eggplant - 300 g;
red and green hot peppers - 1/4 pod each;
garlic - 2 large cloves;
ground sweet paprika - 2 tsp;
coriander - 1 tsp;
ground cumin (cumin) - 1 tsp;
olive oil - 4 tbsp. l.

Heat vegetable oil (olive) in a frying pan and fry the onion and garlic, sprinkled with ground sweet paprika, until golden brown. Then add the eggplant cut into strips, diced bell pepper and cook the vegetables over low heat until soft. Next, add tomatoes and spices, simmer the mixture over low heat for another 20 minutes. The next steps in the process are similar. Make small “pits” and break the eggs into them, cook under the lid for 8-10 minutes.

In conclusion, it is worth saying that shakshuka, the recipe and ingredient composition with the possibility of many variations, which we have offered, will pleasantly surprise all those who are tired of the usual scrambled eggs or omelet for breakfast.

Banal scrambled eggs with tomatoes is the simplest recipe that even a child can master. But when real professionals get down to business, then a primitive dish turns into an exquisite delicacy before our eyes. Israeli mothers are famous for their culinary delights, so below are several recipes for making that same scrambled eggs with tomatoes, which received the unusual name shakshuka in the Promised Land.

Shakshuka is a traditional Israeli dish consisting of fried eggs in tomato and vegetable sauce. Despite the rather unusual name, this appetizing and tasty dish is prepared very quickly and simply. The entire cooking process is divided into two stages: preparing the vegetable sauce and actually frying the eggs.

The dish, prepared from familiar ingredients, turns out to be very filling and nutritious, which means it is great for breakfast. By following the instructions, you can achieve amazingly tasty results.

Shakshuka - step-by-step recipe with photos

By preparing an intricate scrambled egg, in the morning you can recharge yourself with energy, strength and a great mood for the whole day.

Cooking time: 25 minutes

Quantity: 2 servings

Ingredients

Bell pepper: 1 PC.
Tomato: 1 pc.
Bow: 1 goal.
Eggs: 3 pcs.
Garlic: 2 cloves
Salt, black pepper: taste
Vegetable oil: for frying

Cooking instructions

First you need to prepare all the ingredients required to prepare shakshuka. Chop the onion.

Cut the bell pepper into small pieces.

Cut the tomato into small cubes.

Now that everything is prepared, you can start cooking the shakshuka. Pour oil into a frying pan and heat it up. Place onions and peppers in a heated frying pan. Fry for 10 minutes.

Add tomatoes, black pepper and salt to taste to the fried vegetables. Stir and simmer the vegetables for another 7 minutes.

After a while, add garlic crushed using a special press to the vegetables.

Immediately after adding the garlic, use a spoon to make indentations in the resulting vegetable mixture and break the eggs into them. Lightly salt the eggs and cook over low heat for about 5 minutes until the egg white turns white. The yolk of the eggs should remain liquid.

After 5 minutes, season the finished shakshuka with fresh herbs if desired and serve with a slice of bread.

Jewish scrambled eggs shakshuka – Israeli classic video recipe

Classic Jewish shakshuka is not only tasty and healthy, but also very beautiful. Many mothers will appreciate these advantages, as well as the speed of preparation.

Products:

Chicken eggs – 4 pcs.
Red tomatoes, very ripe – 400 gr.
Bell pepper – 1 pc.
Onion (small head) – 1 pc.
Garlic – 2-3 cloves.
Ground hot and sweet red pepper.
For frying - olive oil.
For beauty and benefit - greens.
A little salt.

Algorithm of actions:

First you need to prepare the vegetables. Peel the garlic, rinse. Chop finely. Peel the onions, put them in water and rinse. Cut into very small cubes.
Cut off the tail of the sweet bell pepper, remove the seeds, and rinse. Cut into beautiful cubes.
First cut the washed tomatoes into small slices and cut them into cubes.
In heated olive oil, fry the onion and garlic until they acquire a golden color.
Then add pepper to this frying pan and simmer.
Next up are the tomato cubes, send them along with the vegetables and simmer them all together for 7 minutes.
The next step is very important - you need to make four indentations in the hot vegetable mixture with a spoon, break the eggs into them, and this must be done very carefully, the yolk must remain intact. Some Jewish housewives claim that protein can ruin shakshuka. Therefore, two eggs are completely broken into a mass, only the yolks are taken from two, but they must retain their shape.
Add the indicated spices and spices. Add salt and fry until the protein is ready.
Transfer to a dish, sprinkle generously with chopped herbs, you can take parsley, dill or a duo of these aromatic herbs.

To understand the process, you can use the video recipe, watch it once and start preparing shakshuka in parallel.

When preparing shakshuka, it is important to take care of the quality of the products. It is advisable to take the freshest eggs; many housewives suggest that they are tastier in orange shells. Of course, the ideal result will be obtained with eggs from domestic village chickens, where the yolk has a stunning color.

Another secret is that the eggs for shakshuka should not be cold, so it is recommended to remove them from the refrigerator about an hour before cooking.
The same high quality requirements apply to tomatoes. You need to take only ripe ones, dark red, burgundy shades, with fleshy pulp and small seeds.
Again, the best result will be obtained if the tomatoes are from your own garden or dacha, or, in extreme cases, purchased at the market from a farmer.
It is recommended that before adding vegetables to the frying pan, peel them. This is done simply - a few cuts and dousing with boiling water. After this procedure, the skin is removed on its own.
The same applies to peppers; according to the classic recipe, they need to be peeled; a different method is used, different from tomatoes. Bake the peppers in the oven until soft, carefully remove the skins.
The oil for shakshuka must be made from olives, and first cold pressed, otherwise it will not be real shakshuka, but a banal scrambled egg with tomatoes.

In general, shakshuka is the right ingredients, culinary creativity and amazing results!