Shakshuka (North African Pouch Eggs). Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight. Shakshuka (North African Pouch Eggs)

You can cook Shakshuka (North African Pouch Eggs) using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Shakshuka (North African Pouch Eggs)
  1. You need 4 of telur ayam.
  2. Prepare 250 gram of tomat, diblender.
  3. It’s 3 of cabe merah besar, diblender.
  4. It’s 1/2 of bawang bombay, cincang.
  5. It’s 3-5 of bawang putih, cincang.
  6. It’s 1/2 sdt of jintan.
  7. You need 1/2 sdt of lada bubuk.
  8. You need 1 sdt of garam.
  9. You need 1/2 sdt of gula (tidak perlu jika tomat cukup manis).
  10. Prepare of Taburan:.
  11. You need 1 tangkai of seledri, petik daun, dan potong-potong batangnya.
  12. Prepare 1 tangkai of bawang prei, potong-potong.

It's actually quite similar to Huevos Ranchos - the Mexican version of Shakshuka! Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Is it just me, or is shakshuka everywhere these days? It's a toss-up as to whether it's more fun to say "shakshuka" or the name of its Turkish counterpart , menemen , but both are incredibly tasty, straightforward dishes that should be in your arsenal of staples. The North African dish matbukha can be used as a base for shakshouka.

Shakshuka (North African Pouch Eggs) step by step

  1. Siapkan bahan..

  2. Tumis bawang bombay dan bawang putih dengan 2-3 sdm minyak. Setelah harum, masukkan tomat dan cabe merah. Masukkan garam, lada, jintan. Saya tambahkan sedikit sekali gula, meski resep aslinya tidak ada. Itu karena tomatnya kurang manis, dan saya tidak pakai saus tomat. Jadi, tanpa gula, terasa tidak seimbang. Aduk-aduk hingga bumbunya kental dan bagus..

  3. Pecah telur satu persatu di atas bumbu, kecilkan api. Tutup wajan sekitar 10 menit (untuk telur matang sempurna. Kalau suka setengah matang, tutup 5 menit seperti cara Mr Ramsay). Apinya kecil saja, ya.. 😁.

  4. Matikan api. Taburkan bawang prei dan seledri, tutup sekitar 2 menit agar taburan itu sedikit matang tapi masih segar. Siap disantap dengan nasi hangat..

In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen. This is a basic shakshuka recipe that stays true to North African flavors. It helps to break this simple recipe into two main components: The thick, chunky tomato mixture (I call it shakshuka sauce) made of tomatoes, bell peppers, onions and garlic + The eggs, which are nestled in the cooked tomato mixture. Heat a heavy-based frying pan over a medium heat. A North African baked Egg dish perfect for breakfast, brunch or dinner!