ShakShouka. Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.' Shakshuka is a dish of poached eggs with tomatoes, onion and cumin.
You can have ShakShouka using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of ShakShouka
- You need 1 butir of telor.
- It’s Secukupnya of bombay iris.
- Prepare 1 siung of bawang putih cincang.
- You need 1 lembar of daun bawang iris.
- It’s 1 buah of tomat merah.
- It’s Secukupnya of daun kemangi.
- Prepare Secukupnya of saos tomat.
- It’s Secukupnya of saos sambal.
- Prepare Sedikit of garam dan lada bubuk.
- Prepare 1 sdm of mentega.
- Prepare of 👇taburan :.
- You need iris of Seledri.
It's best with a slice or two of challah bread to sop up the juices. This is a version of my dad's recipe, except that he used to mix the. The shakshuka concept is very simple. Eggs are soft cooked atop a bed of thick reduced tomato sauce with peppers.
ShakShouka step by step
Siapkan bahan…
Tumis dg mentega hingga layu dan harum..
Tambahkan daun kemangi (selera saia sih,, krn saia suka kemangi n biar tambah harum). Taburi garam dan lada bubuk..
Masukkan telor di tengahnya.. Tambahkan saos tomat n saos sambal. Masak hingga matang.. Beri taburan seledri di atasnya… Sajikan.. 👐.
In the maghreb, this chunky sauce is known as matbucha. Similar preparations are made throughout the world, including a popular Italian dish known as "eggs in purgatory." Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It's a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly. How to Make the Best Shakshuka Maybe don't use your cast iron pan. You'll often see shakshuka cooked in cast iron pans. If your pan isn't seasoned very well, I don't recommend it.
