Vegan Shakshuka With Chickpeas | Healthy 1-Pot Recipe - Elavegan (2024)

FAQs

How do you make shakshuka less runny? ›

Cover and allow to cook for a few minutes until the whites are set. If you don't like the eggs runny, cook for an extra minute or two. Garnish with dried mint or parsley/cilantro and enjoy with lots of bread! That's it.

Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again.

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.

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

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.”

Connoisseurs insist shakshuka should be eaten from the pan.

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.

Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, The eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly.

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).

Is shakshuka Israeli or African? ›

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.

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.

Falafel. Falafel is Israel's national dish, and if you're a fan of these famous chickpea fritters then you'll not go hungry.

1. Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture."

It's not hard to guess which Chinese dish Shakshuka corresponds with. It's the popular tomato and egg (西红柿炒鸡蛋 xī hóng shì chaǒ jī dàn), more commonly known as stir-fried tomato and scrambled eggs. Despite the completely dissimilar cooking processes, the ingredients and color palette have bound them together as one.

Boil it a bit

This is known as “reducing,” in the culinary world, because you are reducing the sauce's volume by boiling some of the water off, leaving behind the fat and other tasty ingredients (with higher boiling points). If your sauce looks runny before it even hits your food, boil it for a bit to thicken it up.

I mix the eggs mixture constantly until all of the liquid evaporates. You may add some almond flour to absorb the extra moisture, add couple more eggs and sauté them further.

Scrambled eggs can become watery if they are overcooked or cooked at too high a temperature, causing the proteins to squeeze out moisture. Cooking them gently over low to medium heat and not over-stirring can help prevent excess moisture.