Poached, boiled, scrambled, fried or an omelette – eggs are the breakfast classic par excellence and can be prepared in a variety of ways. But egg dishes always taste good for lunch or dinner and are ideal when things need to be done very quickly. Sure, we love the classic, but a little change every now and then would not be bad? Fancy soft, poached eggs in a delicious tomato sauce? Shakshuka is a popular dish from the Middle East and now enjoys great popularity in this country as well. Do you love to experiment in the kitchen and discover new flavors? Then you should try our original Shakshuka recipe and the many great varieties as soon as possible. Whether with spinach, aubergines or even vegan – the tasty dish can be enjoyed with any meal and is guaranteed to be a real taste explosion!
Shakshuka recipe original: How to succeed with the egg dish
Recipes for squash, eggplant or kohlrabi – fresh vegetables taste delicious and enrich our kitchen in the summer. Poached eggs in a spicy tomato sauce – Shakshuka is the vegetarian national dish of Israeli food and is a popular choice for breakfast or lunch. There is great flexibility with the ingredients and experiments are welcome. But before you try any of the following varieties, you should definitely copy the shakshuka recipe for the original! And this is how you succeed in the egg dish.
Ingredients for 5-6 servings:
- 800 grams of fresh tomatoes or 2 cans with 400 grams of diced tomatoes
- 1 medium onion, diced
- 1 red pepper, finely chopped
- 2 cloves garlic, chopped small
- 6 eggs
- 20 grams of tomato puree
- 1 teaspoon each of chili powder, ground cumin and paprika powder
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar (omit for low carb shakshuka)
- 2 tablespoons olive oil
- salt and pepper to taste
- Fresh parsley for garnish
Preparation:
- Cut the tomatoes into small cubes.
- Heat olive oil in a large frying pan over medium-high heat and fry onions for 2-3 minutes.
- Add the garlic and fry for 1 minute.
- Add the peppers to the pan and cook for 6-7 minutes until soft.
- Add diced tomatoes and tomato puree and stir well.
- Add spices, mix well and simmer under a lid for 7-8 minutes.
- Beat eggs over the tomato mixture, cover the pan and simmer for 10 minutes.
- Keep an eye on the pan and add some water if necessary.
- Garnish with parsley and you’re done – the classic ovenless shakshuka recipe is so quick.
- Alternatively, after cooking the tomato sauce, you can bake the shakshuka in the oven for 10 minutes at 180 degrees.
Shakshuka Ottolenghi recipe
Full of flavor and taste and quick to make, this Shakshuka Ottolenghi recipe is perfect for breakfast or dinner!
Ingredients for 4 servings:
- 800 grams of ripe tomatoes, finely chopped
- 300 grams of diced red pepper
- 4 cloves garlic, finely chopped
- 20 grams of harissa pasta
- 1 tbsp tomato puree
- 4 eggs
- 4 egg yolks
- 1 teaspoon each ground cumin and paprika powder
- 120 grams of labneh or Greek yogurt
- 2 tablespoons olive oil
- salt and pepper
Preparation:
- Heat olive oil in a large frying pan over medium-high heat.
- Add garlic, tomato puree, harissa, paprika, cumin and paprika powder and fry for 7-8 minutes until the paprika is soft.
- Add the tomatoes to the pan and simmer for 10 minutes until the sauce has thickened.
- Make 8 small holes in the sauce and have an egg or egg yolk in each.
- Let simmer under a lid for 8-10 minutes.
- Garnish with yoghurt and enjoy!
Eggplant Shakshuka
Juicy aubergines, tomatoes and soft-boiled eggs – this shakshuka recipe with aubergines is the perfect light summer dinner! And the best? A serving of it has only 230 calories.
Ingredients for 4 servings:
- 400 grams of fresh tomatoes or 1 box with 400 grams of diced tomatoes
- 300 grams of eggplant, cut into small cubes
- 20 grams of tomato puree
- 3 cloves garlic, chopped small
- 4 eggs
- 1 cinnamon stick or 1 teaspoon cinnamon
- 2 sage leaves, coarsely chopped
- 1 bay leaf
- 4 cloves
- 30 ml of olive oil
- A pinch of sugar
- salt and pepper
Preparation:
- Heat olive oil in a large pan over medium-high heat and fry the garlic cloves for 1-2 minutes.
- Add cinnamon stick, bay leaf, cloves and tomato puree, stir and cook for 2-3 minutes.
- Add eggplant, 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 under the lid for 20-25 minutes until the sauce has thickened.
- Beat the eggs one at a time and cook under a lid for 7-10 minutes.
- And your quick shakshuka recipe with eggplant is ready!
Eggs with spinach and zucchini
And here is an interesting and super delicious twist on the Israeli egg dish. Very refreshing and quick to make – you will love this green shakshuka with spinach and feta!
Ingredients for 4 servings:
- 4 spring onions, coarsely chopped
- 2 cloves garlic, chopped
- 100 grams of baby spinach
- 100 grams of kale or more baby spinach
- 50 grams of peas, frozen
- 4 eggs
- 1 teaspoon each ground cumin and dried oregano
- 1/2 pile each of dill and mint, coarsely chopped
- 40 grams of feta cheese
- 20 ml olive oil
- salt and pepper
Preparation:
- Heat olive oil in a large frying pan over medium-high heat.
- Fry spring onion and garlic in it for 3-4 minutes.
- Add spices, stir and cook for 1 minute.
- Add kale, spinach and peas to the pan, season with salt and pepper and cook for 2-3 minutes.
- Beat eggs over and cook for 2-3 minutes.
- Cover the pan and cook for another 5-6 minutes.
- Garnish with spinach shakshuka with feta, mint and dill and enjoy!
Vegan shakshuka recipe
Vegan shakshuka recipe? Yes, it is also possible! The secret? Homemade tofu eggs. Super tasty and full of flavors – perfect for a vegan breakfast or dinner. For an extra protein kick, you can add some chickpeas or kidney beans if you like.
Ingredients for 4 servings:
- 800 grams of canned tomatoes
- 1 medium onion, finely chopped
- 4 cloves garlic, chopped small
- 1 pepper, in small cubes
- 1 teaspoon each ground cumin and paprika powder
- 60 grams of vegan feta cheese
- 2 tablespoons olive oil
- salt and pepper
Vegan Tofu Eggs:
- 450 grams of solid tofu, pressed
- 45 grams of nutritional yeast
- 180 ml almond milk
- 1/2 teaspoon each garlic powder, onion powder and paprika powder
- salt and pepper
Preparation:
- Heat olive oil in a large frying pan over medium-high heat.
- Fry the onion, garlic and paprika in it until soft.
- Meanwhile, mix the ingredients for the tofu eggs in a large bowl until smooth and cool for 10 minutes.
- Add tomato sauce and spices to the pan, reduce the heat and simmer under the lid for 10-15 minutes.
- Make small holes and put the tofu eggs in them one by one.
- Cook covered for 10 minutes.
- Garnish with vegan feta and fresh parsley and your vegan shakshuka is ready!
