Shakshuka Recipe with Fresh Tomatoes | Aline Made (2024)

FAQs

Should you cook tomatoes before blending? ›

If you're working with an immersion blender, feel free to stick it right into the pot to purée. For a food processor or stand blender, let the cooked tomatoes cool for about 10 minutes before blending. Depending on the size of your blender, you may have to work in batches.

Many shakshuka recipes add bell peppers in addition to tomatoes. I usually don't. But if you'd like, you can add 1-2 finely chopped bell peppers and cook them with the onions.

Then return the skillet to a gentle simmer at medium-low heat. Spoon some of the sauce over the whites. After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook.

The peel of tomatoes is very tough and won't break down while cooking. The peel is, of course, edible so it won't hurt you if you don't peel the tomatoes. If you are making a rustic, chunky sauce you can leave the peel on if you want. Take out with a slotted spoon and drop in a bowl of ice water.

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

Bread or pita bread.

The first side you want to serve with your shakshuka is of course the bread, so you can dip it into the sauce. For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion.

Turkish Menemen and Israeli shakshuka are very similar but differ in the method and seasoning. Both are breakfast dishes where eggs are cooked in a tomato sauce. In menemen the eggs are virtually scrambled into the sauce, whereas shakshuka eggs are placed on the sauce and only slightly mixed.

Tomate Roma or Saladette

Because of its thin skin and low water content, it is perfect for sauces in dishes like these enchiladas rojas, chilaquiles, and sopa de fideo. To eat, remove the stem and boil, char or roast them.

I love to freeze at least one bushel of Romas every fall. Simply rinse them off (no need to be too picky as you'll eventually be peeling them), dry them and pack into large ziplock bags. Put the bags in the freezer and you're done.

Why do you peel Roma tomatoes? ›

Why would you peel tomatoes? The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture.

Ingredients to make shakshuka breakfast

Seasonings: Cumin, paprika, coriander, salt, and pepper. Eggs: The shakshuka eggs are dropped into little 'nests' or intentions in the sauce and poached to your liking. I prefer a medium cook where the white is cooked through and the yolks are left runny.

It is important that the spices be as fresh as possible. Fry them in olive oil before adding the liquids to release their flavor and fragrance. The perfect seasoning for red shakshuka is cumin, caraway, paprika, black pepper and a little salt.

“Shakshuka should be made and served in a cast iron pan.”

Why Boil Tomatoes? Boiling tomatoes helps to break down their tough skins and softens them, making it easier to remove the skin and create a smooth sauce. It also enhances the natural sweetness and intensifies the flavors of the tomatoes.

Before you can begin blending your puree, you need to soften any hard produce. Wash and cut up your fruits and vegetables, removing any stems, skins or inedible seeds. Steam, roast or sautee your fruits and vegetables using your preferred technique.

In her very direct, non-fussy way, Hazan instructs to halve your tomatoes and cook them in a covered pot for ten minutes before pureeing them in a food mill. After that they are ready to become whatever tomato sauce you prefer. You can even freeze what you have and then defrost and cook the sauce when you are ready.

Whole Peeled Tomatoes

They are the most versatile option because they can be chopped, crushed, or blended to become any other tomato form. If you have to choose only one type of canned tomato, this is a good one to start with.