Poached, cooked, scrambled eggs, fried eggs or an omelette - eggs are the breakfast classic par excellence and can be prepared super versatile. But even for lunch or dinner, egg dishes always taste great and are ideal when things have to be very quick. Sure, we love the classic, but some variety would not be bad every now and then, right? Would you like to have soft, poached eggs in a wonderful tomato sauce? Shakshuka is a popular court from the Middle East and is now always very popular in this country. Do you love experimenting in the kitchen and discovering new tastes? Then you should try our Shakshuka recipe original and the many great variants as soon as possible. Whether with spinach, eggplants or even vegan - the tasty dish can be enjoyed at any meal and is guaranteed to ensure a real taste explosion!
Shakshuka recipe original: This is how you succeed in the egg dish
Zucchini, eggplants orKohlrabi recipes- Fresh vegetables tastes delicious and enriches our kitchen in summer. Poached eggs in a spicy tomato sauce - Shakshuka is the vegetarian national dish of Israeli cuisine and is often enjoyed for breakfast or lunch. There is a lot of flexibility with regard to the ingredients and you can experiment calmly. But before you try some of the following variations, you should definitely imitate the Shakshuka recipe for the original! And so they succeed in the egg dish.
Ingredients for 5-6 portions:
- 800 grams of fresh tomatoes or 2 cans of 400 grams of diced tomatoes
- 1 medium -sized onion, rolled
- 1 red pepper, cut small
- 2 cloves of garlic, chopped small
- 6 owner
- 20 grams of tomato paste
- 1 teaspoon chili powder, ground cumin and paprika powder
- 1/2 TL cinnamon
- 1 tablespoon of sugar (omit for low carb shakshuka)
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation:
- Dice tomatoes.
- Heat the olive oil in a large pan over medium heat and steam the onions for 2-3 minutes.
- Add the garlic and fry for 1 minute.
- Put the peppers in the pan and fry for 6-7 minutes until it becomes soft.
- Add diced tomatoes and tomato paste and stir well.
- Add the spices, mix well and simmer for 7-8 minutes.
- Beat the eggs over the tomato mixture, cover the pan and simmer for 10 minutes.
- Keep an eye on the pan and if necessary, add some water.
- Garnish with parsley and you're done - the classic Shakshuka recipe without oven goes so quickly.
- After preparing the tomato sauce, you can alternatively bake the Shakshuka in the oven to 180 degrees for 10 minutes.
Shakshuka ottolenghi rezept
Full of taste and flavors and quick - this Shakshuka Ottolenghi recipe tastes perfect for breakfast and dinner!
Ingredients for 4 portions:
- 800 grams of ripe tomatoes, chopped small
- 300 grams of red peppers, rolled
- 4 cloves of garlic, finely chopped
- 20 grams of Harissa paste
- 1 tablespoon of tomato paste
- 4 owner
- 4 egg yolks
- 1 teaspoon of ground cumin and paprika powder
- 120 grams of Labneh or Greek yogurt
- 2 tablespoons of olive oil
- Salt and pepper
Preparation:
- Heat the olive oil in a large pan over medium heat.
- Add the garlic, tomato paste, harissa, peppers, cumin and paprika powder and fry for 7-8 minutes until the peppers are softer.
- Put the tomatoes in the pan and simmer for 10 minutes until the sauce is thickened.
- Make 8 small holes in the sauce and put an egg or egg yolk in each.
- Simmer for 8-10 minutes.
- Garnish and enjoy with yogurt!
Aubergine-Shashukka
Juicy eggplants, tomatoes and soft eggs - this Shakshuka recipe with eggplants is the perfect, light dinner in summer! And the best? A portion of it has just 230 calories.
Ingredients for 4 portions:
- 400 grams of fresh tomatoes or 1 can of 400 grams of diced tomatoes
- 300 grams of eggplants, cut into small cubes
- 20 grams of tomato paste
- 3 cloves of garlic, small chopped
- 4 owner
- 1 cinnamon stick or 1 teaspoon cinnamon
- 2 sage leaves, roughly chopped
- 1 Lorbeerblatt
- 4 cloves
- 30 ml olive oil
- A pinch of sugar
- Salt and pepper
Preparation:
- Heat the olive oil in a large pan over medium heat and braise cloves for 1-2 minutes.
- Add cinnamon stick, bay leaf, cloves and tomato paste, stir and cook for 2-3 minutes.
- Add eggplants, season with salt and pepper and cook for 3-4 minutes.
- Stir in the sage leaves and diced tomatoes and add about 30-40 ml of water.
- Reduce the heat and simmer for 20-25 minutes until the sauce is thickened.
- Beat the eggs individually and let them boil for 7-10 minutes.
- And your fast Shakshuka recipe with eggplants is ready!
Eggs with spinach and zucchini
And here is an interesting and super delicious variant of the Israeli egg court. Very refreshing and quick - you will love this green shakshuka with spinach and feta!
Ingredients for 4 portions:
- 4 spring onions, roughly chopped
- 2 cloves of garlic, chopped
- 100 Gram Babysspinat
- 100 grams of kale or more baby spinach
- 50 grams of peas, frozen
- 4 owner
- 1 teaspoon of ground cumin and dried oregano each
- 1/2 bundle of dill and mint each, roughly chopped
- 40 grams of feta
- 20 ml olive oil
- Salt and pepper
Preparation:
- Heat the olive oil in a large pan over medium heat.
- Fry spring onions and garlic for 3-4 minutes.
- Add the spices, stir and cook for 1 minutes.
- Put the kale, spinach and peas into the pan, season with salt and pepper and cook for 2-3 minutes.
- Beat the eggs over it and let it boil for 2-3 minutes.
- Cover the pan and cook for another 5-6 minutes.
- Garnish and enjoy Shakshuka with spinach with feta, mint and dill!
Vegan Shakshuka Rezept
Vegan Shakshuka recipe? Yes, that is also possible! The secret? Homemade “tofu eggs”. Super tasty and full of flavors - perfect for onevegan breakfastOr dinner. For an extra protein kick, you can add a little chickpeas or white beans as desired.
Ingredients for 4 portions:
- 800 grams of diced tomatoes from the can
- 1 medium -sized onion, finely rolled
- 4 cloves of garlic, chopped small
- 1 paprika, small diced
- 1 teaspoon of ground cumin and paprika powder
- 60 grams of vegan feta cheese
- 2 tablespoons of olive oil
- Salt and pepper
Vegane Tofu owner:
- 450 grams of firm tofu, pressed
- 45 grams of nutritional
- 180 ml of almond milk
- 1/2 teaspoon of garlic powder, onion powder and paprika powder
- Salt and pepper
Preparation:
- Heat the olive oil in a large pan over medium heat.
- Fry the onions, garlic and peppers until they become soft.
- In the meantime, mix the ingredients for the tofu eggs in a large bowl into a homogeneous mixture and chill for 10 minutes.
- Put the tomato sauce and spices in the pan, reduce the heat and simmer for 10-15 minutes.
- Make small holes and add the tofu eggs individually.
- Cook covered for 10 minutes.
- Garnish with vegan feta and fresh parsley and your vegan Shakshuka is ready!
