Recipe for shakshuka
Vegetarian dishes can sometimes have a reputation for being boring or bland, but in the North African dish, shakshuka, the flavors are anything but dull!
Shakshuka is a quick and inexpensive dish for everyday meals – and if you skip the eggs, it’s vegan.
It’s also tasty the next day, for example as a lunch box meal, if it’s just reheated – and preferably served with poached eggs (which you can make in the microwave, just check this recipe).
Here is my take on the delightful, spicy shakshuka, where I’ve added, among other things, pointed cabbage.
Shakshuka Recipe
Ingredients
- Pointed Cabbage about ½ - ¼
- Onion 1 - 2 pcs.
- 1 Red bell pepper or optional squash, celery, etc.
- 2 cloves Garlic
- 1 can Chopped Tomatoes
- 0.5 gram Cilantro ground
- 1 gram Cardamom ground
- 1.3 gram Cinnamon ground - preferably Ceylon cinnamon
- 3.3 gram Sumac
- 0.3 gram Cayenne Pepper
- tablespoon Mint dried. 1 - 2 tbsp. depending on taste
- Broth ½-1 tsp. Herbamare bouillon - can be omitted
- Cinnamon 1 leaf - can be omitted
- 80 gram Bulgur
- Egg 1 egg per person
- Olive Oil good quality
- Za'atar can be bought at most greengrocers
- 400 gram Water
Instructions
- Chop the pointed cabbage, and slice onions and bell peppers. Chop garlic. If you are using other vegetables, prepare them now.
- Sauté the pointed cabbage in oil in a hot pan, pour it onto a plate and set it aside. It should still be crunchy.
- Fry the onions and bell peppers in plenty of oil over medium heat until they become soft. Make sure they do not color. If you are using other vegetables, fry them now. When they are well soft, add the garlic and fry for a couple of minutes.
- Now add the chopped tomatoes, all spices, and the bouillon.
- Add 2 deciliters of water. Let it simmer for 10 - 15 minutes.
- While the tomato sauce simmers, rinse the bulgur. Then pour the bulgur into a bowl, add a little salt, and pour 2 deciliters of boiling water over. Cover the bowl with aluminum foil, and let it stand for 10 minutes.
- When the sauce has simmered for 10 - 15 minutes, add the eggs one at a time. Make a small well in the sauce down to the bottom and pour an egg in. The sauce should preferably cover as much of the egg white as possible. Repeat until all the eggs are added. Make sure to have space between the eggs. It may be easier if you crack the egg into a glass first, so you can quickly pour it into the well in the sauce. Place a lid on the pan.
- The eggs should cook in the sauce for 5½ - 7 minutes, depending on how soft-cooked you want them.
- When the eggs are done cooking, sprinkle the entire dish with za'atar, distribute bulgur and pointed cabbage over the entire pan, and finally drizzle a good olive oil over everything. Enjoy your meal!