Delicious Vegan Shakshuka | Rebel Recipes (2024)

FAQs

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.

What to serve with shakshuka. This dish is often served with crusty bread for dipping. We recommend a sourdough or crusty bread or, for something lighter, you could try a pitta bread. You could also serve a salad alongside such as Middle Eastern carrot salad, chickpea salad or fattoush.

Shakshuka is an easy-to-make and surprisingly healthy breakfast or lunch option, bringing together the health benefits of eggs and cooked tomatoes. If you've never heard of or tried Shakshuka, you are seriously missing out!

The migration of Maghrebi Jews in the 1950s brought the dish to Israel, where it was subsequently widely adopted despite not being previously present in Palestinian or Levantine cuisine. Shakshouka began appearing in Israeli restaurants in the 1990s.

Spoon a little bit of the sauce around the whites of the eggs to help them set just a touch faster than the yolks, cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft.

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.

Shakshuka is traditionally served with warm, crusty bread or pita. However, you can also pair it with a variety of other side toppings such as avocado, feta cheese, or a simple salad.

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.

You can't go wrong with pita bread, but slices of crusty bread are delicious as well.

A deconstructed plate

Slightly fold it in a way you can hold it with your hands, and eat immediately! The other option consists in adding all the ingredients in a plate, together with some pita triangles (you can warm them up a little beforehand) and eat the shakshuka plate with fork and knife!

Can diabetics eat shakshuka? ›

Easy Shakshuka

The saucy, savory breakfast is a great option for those with diabetes because it combines protein-rich eggs with nutrient-rich veggies. “It doesn't have any starchy veggies or added sugar, so it won't spike your blood sugar,” Rizzo adds.

Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Shakshuka is traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!

Some call it Ojja, some call it Shakshukah but the Ojja differs as Shakshukah contains onions contrary to Ojja, and the eggs for the ojja are beaten into the sauce where they're poached in the Shakshuka recipe. Ojja is an egg dish cooked in a hot tomato sauce.

The perfect seasoning for red shakshuka is cumin, caraway, paprika, black pepper and a little salt. 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.

Add the pickling lime to a clean half gallon jar and fill it up halfway (one quart) with filtered water. Whisk the lime into the water until it is fully incorporated. Carefully add the eggs pointy side down. Add an airtight lid to prevent oxygen from getting in, and prevent the water from evaporating.