Shakshuka recipe, origin, and variations

Shakshuka recipe

Although the origin of Shakshuka is still a debate. According to some historians, shakshuka recipe originated in Yemen, while according to others it was from the Ottoman Empire that contributed to the recipe’s origin. However, the Israelis hold the mutual belief that shakshuka originated in North Africa, particularly the Libyan-Tunisian region.

During the Ottoman Empire, a preparation of minced meat and cooked vegetables was called ‘saksuka’. Gradually, vegetables came in via new trade ways to this dish. However, when people from North Africa immigrated to Israel, they were financially unstable with meat, and so to make the dish affordable they started using egg, tomatoes, and bread which became a favourite in every household and is today known all over the world.

Shakshuka is an emerging dish in India, did you know how? It is made with all the ingredients we use to make ‘TADKA’ a mixture to enhance the taste of daal, rice, or vegetables. Every country makes it in their own style which means with modifications of spices and some vegetables, for eg: some countries add mushrooms to it, some boiled potatoes, some add colourful bell peppers, some add kidney beans, and so on.

India has come across this dish through many mediums like Indian chefs doing their courses or jobs from different countries, tourists from different countries, and our Indian visitors to different countries could be one of the reasons this dish has made it to India. However, this dish has just not reached India but has touched the heart of Indians due to the way it is prepared.

Make Indian style Shakshuka recipe

Ingredients are one of the most interesting things in this recipe, as whatever we use in making our daily meals are needed in the Shakshuka recipe. This means our kitchen-friendly product.

Ingredients

4 eggs 

2 tsp ginger garlic paste

2 medium-sized onions

2 medium-sized tomatoes

1 green chilli (If you like spicy you can add some Pranati Lal Mirch)

Coriander for garnishing

Another interesting thing about Shakshuka is that we can use spices according to us, foreigners use fewer spices however the spices are the same except for some which are fine if you have Pranati Masale that can make it taste better.

Spices

2 Pinch of salt

Pinch of Pranati Garam Masala

Pinch of Pranati Chicken Masala

Pinch of Pranati Dhaniya Powder

Last but not the least, another interesting thing about Shakshuka recipe is that it is easy to make and takes very less time.

Preparation

1. Heat oil in a pan.
2. Add ginger garlic paste. Saute for half a minute.
3. Now add chopped onions and finely chopped green chilli. Cook it until the onions turn translucent.
4. Add one finely chopped tomato, and cook it until it turns translucent. Make a puree one tomato and add to the mixture and cook it until the raw tomato smell goes away.
5. Now add 2 Pinch of salt, a Pinch of Pranati Garam Masala, a Pinch of Pranati Chicken Masala, and a Pinch of Pranati Dhaniya Powder, add some water and mix well. Wait until the mixture starts to leave the oil on the side.
6. Now add the break eggs and pour them directly onto the mixture, sprinkle some coriander and cover it.
7. Wait until the eggs look like they are boiled.

Your Shakshuka is ready to eat with chapati or toast.

Note: For making shakshuka recipe use a heavy-duty non-stick pan so that the mixture or eggs don’t stick on the surface of the pan and get burned.

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