Yotam Ottolenghi's Shakshuka Recipe on Food52 (2024)

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Yotam Ottolenghi's Shakshuka Recipe on Food52? ›

Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.

Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.

Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it's most commonly served as a main dish for breakfast, it's also eaten for lunch and dinner.

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!

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.

Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.

Bread or pita bread.

For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion. But for a Middle Eastern version like the one I'm suggesting here, you'll swap white bread with pita bread!

Yes! Shakshuka is one of my favorite recipes to meal prep because it reheats beautifully. Honestly, it may even taste better the next day…

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.

The approach is simply to crack the eggs into a non-stick sauce pan, add in a few pats of cold butter, turn on the heat and begin to stir constantly and vigorously, on and off the heat. The result of this technique is creamy, soft, silky scrambled eggs. You won't believe the difference.

What religion is shakshuka? ›

In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

Traditional shakshuka originally came from North Africa--Tunisia is said to be its place of birth--but it is quite popular in the Middle East and you'll find variations of it in Palestine, Israel, Egypt and many other places.

Sephardic Jews from Libya and Tunisia brought shakshuka to the newly created state of Israel in the 1950s and 1960s but it wasn't until the 1990s that the dish became a mainstay of menus there. Much of its current popularity in Israel is due to Bino Gabso, the son of Jewish emigrés from Tripoli.

It's a quick, flavourful, and satisfying meal, especially after a long day. 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.

Eat Shakshuka on its own or serve it with some low carb sides such as sauteed or oven roasted vegetables such as Oven Roasted Moroccan Cauliflower, or low carb bread. To serve as a main meal, try serving it with a simple salad and some Cauliflower Cous Cous.

Menemen is a Turkish breakfast staple. It's their version of scrambled eggs. It's eggs cooked with non spicy green chilies and tomato. There are of course variations of it that use Sujuk which is a Turkish sausage, Pastrima which is a cured beef cold cut and even versions with onions.

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

Menemen is basically scrambled eggs with tomatoes, peppers and, sometimes, onions. The seasoning is quite simple and often includes a dash of dried herbs (I used oregano) and a touch of heat from some chili flakes.

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.