As of: February 1, 2024, 8:00 a.m
By: Clara Kistner
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When served with some freshly baked, fluffy white bread, the spicy, slightly hot tomato and pepper sauce of the Shakshuka tastes particularly delicious.
Shakshuka or shakschuka is considered Israel's national dish.
Even though, according to
Stern,
it has its origins in North African cuisine.
The delicious egg dish is popular in Israel for breakfast, lunch and dinner, regardless of the time of day.
Shakshuka can now also be found on the brunch side of the menu in some urban hipster cafes here in Germany.
Simply put, they are eggs that are baked in the oven in a thick, oriental-spiced tomato sauce with peppers, onions and feta cheese.
Brunch – a fusion of breakfast and lunch
Meeting friends for brunch on weekends at around eleven in the morning – this phenomenon has been very popular for many years.
Brunch is a fusion of breakfast and lunch, i.e. breakfast and lunch, and is therefore usually celebrated as a rather sumptuous breakfast.
The delicious egg dish is popular in Israel for breakfast, lunch and dinner, regardless of the time of day.
(Symbolic image) © Pond5 Images/Imago
In addition to regular breakfast products such as rolls, jam, cheese and sausage, the classic brunch buffet also includes a delicious Quiche Lorraine and sweet pastries.
For example, you can bake buttery puff pastry croissants with fruity jam for your next Sunday brunch in no time and with just three ingredients.
Shakshuka: Ingredients for the creamy Israeli national dish
For about two servings of sunken eggs in tomato sauce you will need:
4 eggs (M)
1 can of whole peeled tomatoes (about 380 g)
1 red pepper
1 onion
2 cloves of garlic
100g feta cheese
Some olive oil
salt and pepper
½ tsp cumin
½ tsp paprika powder (sweet)
¼ tsp cayenne pepper (alternatively ground chili powder)
Optional fresh coriander
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It's that easy to cook Shakshuka at home
First wash and deseed the pepper thoroughly and peel the onion and garlic.
Finely dice the garlic and cut the onion and pepper into thin slices or strips.
Heat some olive oil in a large pan without a plastic handle (preferably cast iron).
Simmer the onion and peppers in the hot oil over low heat for about 20 minutes until soft.
Then add the garlic and let it fry for two minutes.
While the oven is preheating to 180 degrees top and bottom heat, add cumin, paprika powder and cayenne pepper over the braised vegetables and let them roast for a minute.
Add the canned tomatoes to the pan and mash them a little with a wooden spoon.
Simmer for ten to fifteen minutes and season with salt and pepper.
Crumble the feta cheese a little with your fingers and stir it into the sauce.
In the next step, use the wooden spoon to make four small depressions in the sauce and then add the eggs.
Season the eggs with salt and pepper and let them set in the preheated oven on the middle rack for about eight to ten minutes.
Serve with some fresh coriander if desired.
Bon appetit!
The eggs sunk in spicy tomato sauce taste particularly delicious with some freshly baked white bread.