Shakshuka with minced meat
Shakshuka is a Jewish national dish with fried eggs. The difference to classic fried eggs is that the eggs are cracked for cooking onto the already steamed vegetables.
Ingredients
- 4 chicken eggs
- 2 tablespoons tomate paste
- 5 big tomatoes
- 1 pepper
- 1 mild onion
- parsley
- 250 g minced beef
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 sprig of rosemary
- 2 cloves of garlic
- 30 ml olive oil
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- lemon or lime juice
- pepper mixture according to taste
Description
Shakhuka is a hugely popular dish around the world, especially in Israel, the Arab countries and Azerbaijan. Often it is eaten directly from the pan by dipping bread into the soft yolks of the fried eggs.
Shakshuka can be prepared only with vegetables, but also with minced beef and feta cheese. Today we show the more nutritious version of this dish with minced meat.
Tunisia is said to be the home of this recipe. The Israeli cuisine came with Jewish immigrants from the Maghreb countries (Morocco, Algeria, Libya, Tunisia, Mauritania). They took this dish with them on their journey to the Promised Land. Soon Shakshuka, together with falafel and humus, became a favorite dish.
Obligatory ingredients are tomatoes, hot peppers, onions and tomato paste. This basis for a recipe is called Matbucha. Together with the fried eggs, Matbucha transforms into Shakshuka.
