Original Shakshuka ist ein traditionelles Gericht aus der nordafrikanischen Küche, das sich immer größerer Beliebtheit erfreut. Dieses würzige, scharfe Eintopfgericht aus Tomaten, Paprika, Zwiebeln und Eiern ist nicht nur unglaublich lecker, sondern auch sehr gesund. Als Frühstück zubereitet, sorgt es für den perfekten Start in den Tag und gibt viel Energie für die kommenden Stunden.

Original Shakshuka /gesundes Frühstück

Musik has returned to entertain us with his latest YouTube video, and it’s great to see him back! Last week, I talked about how much I missed him and filled you guys in on all the stuff he’s been up to. If you missed it, you can click on the link here. Today, we’ll be talking about one of my absolute favorite breakfast dishes, which is a staple in Israel.

I’m getting started by chopping some onions and reminiscing about how I first discovered this dish. While studying in Vietnam, I ate soup for breakfast every day for a few months because that was the norm there. One of my classmates, who was from Israel, got tired of it after a while and mentioned that he missed “shakshuka,” which he explained was a dish made with tomatoes, eggs, and spices. It sounded interesting, so we set out to try and find all the ingredients in Vietnam, which was a bit of a challenge. Eventually, we managed to gather everything we needed and prepared it in his room using a simple aluminum pan. It was absolutely fantastic, and I’ve been hooked ever since.

To make this dish, start by roughly chopping a large onion and a couple of garlic cloves and slicing up four peppers into thin strips. You can use any type of peppers that you like, but I recommend using bell peppers for their texture and sweetness. Don’t forget to remove the seeds and white fibers. Next, add half a teaspoon of salt, a teaspoon of sweet paprika, a pinch of cumin, and a little red chili powder or flakes to taste. Mix everything together and set it aside.

In a separate pan, sweat the onions, garlic, and peppers in a bit of olive oil until they start to soften. Meanwhile, blanch and peel some fresh tomatoes. To do this, score the bottom of each tomato with a knife and then place them in a pot of boiling water for 5-10 seconds until the skins start to peel away. Immediately transfer them to a bowl of ice water to stop the cooking process and then peel off the skins. Add the chopped tomatoes to the pan with the onion mixture, along with a couple of tablespoons of tomato paste. Cook everything together for 15-20 minutes or until it thickens up nicely.

Finally, the eggs. Make a couple of small wells or indentations in the thickened tomato sauce and carefully crack an egg into each one. Cook everything together for a few more minutes until the egg whites are set but the yolks are still runny. Make sure not to overcook the eggs, as you want the yolks to be still runny so that you can dip your bread into them!

Before serving, sprinkle with some chopped fresh cilantro or parsley and enjoy your healthy and flavorful breakfast of shakshuka with some crispy bread on the side. This dish is incredibly healthy, packed with vitamins and minerals from the fresh vegetables and eggs, and is an excellent source of protein, too. So next time you’re looking for a new breakfast recipe, why not give shakshuka a try? You won’t regret it!
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