Shakshuka with Zucchini and Bell Peppers Recipe (2024)

FAQs

What vegetables go well with shakshuka? ›

A side salad of cucumbers, tomatoes, lemon juice, and oil (non-olive) with salt/ pepper/ sumac might be good to contrast with the shakshuka. Turkish breakfast often has a special sausage on the side.

The best way to serve a shakshuka is to make it the centerpiece of the meal, then create a multitude of small plates to serve along. They usually involve some bread, simple vegetable salads, and spreads.

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.

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

Connoisseurs insist shakshuka should be eaten from the pan. Why is hard to discern, and, obviously, it's impractical if serving a group. Instead, use bowls with curved sides – rather than diagonally sloping – to facilitate an easy circular sweep with the bread.

And, of course, wine. Despite its overall simplicity, Shakshuka's multifarious flavors and textures makes it a congenial dish to serve with wine, especially full-flavored, complex whites.

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.

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. 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).

Ingredients to make shakshuka breakfast

Seasonings: Cumin, paprika, coriander, salt, and pepper. Eggs: The shakshuka eggs are dropped into little 'nests' or intentions in the sauce and poached to your liking. I prefer a medium cook where the white is cooked through and the yolks are left runny.

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.

Do you need a cast iron pan for shakshuka? ›

“Shakshuka should be made and served in a cast iron pan.”

Many restaurants dish out shakshuka in cast iron for the simple reason that it's one of the less expensive tools for turning out the dish quickly.

The best side dishes to serve with shakshuka are crusty bread, pita bread, hummus, sauteed spinach, avocado fries, gluten-free bread, Israeli salad, couscous, labneh, roasted potatoes, olives, and feta cheese.

Shakshuka is a dish that consists of eggs in a tomato sauce with peppers and onions. It is often eaten with bread, but you can also serve rice with it.

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.

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.

And, of course, wine. Despite its overall simplicity, Shakshuka's multifarious flavors and textures makes it a congenial dish to serve with wine, especially full-flavored, complex whites.

Side dishes that go with hard boiled eggs can include a variety of salads, such as potato salad, egg salad, or pasta salad. You can also serve roasted vegetables such as asparagus, Brussels sprouts, or sweet potatoes. Grains like quinoa, farro, or wild rice can also be served with hard boiled eggs.