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.

Crack in the eggs and simmer

Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

Yes, you can leave skin on tomatoes when making sauce! Just use a food processor to transform whole tomatoes into sauce. This saves lots of time from having to boil the tomatoes first to loosen the skin enough to peel. We also figure keeping the skins on retains all the vitamins and minerals that the skin contains.

Tomatoes have long been known to be a good source of lycopene, the phytochemical which makes them red but which also has significant antioxidant properties. Now new research has shown that this antioxidant power can be boosted even more through the simple act of cooking the tomatoes.

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.

Shakshuka is traditionally served with warm, crusty bread or pita. However, you can also pair it with a variety of other side toppings such as avocado, feta cheese, or a simple salad.

Shakshuka is best fresh, hot out of the skillet, but you can keep leftovers in the fridge for up to 3 days.

Substituting Fresh Tomatoes

Fresh tomatoes are a natural substitute for canned crushed tomatoes, but it takes a few steps to transform them for your recipes. You can use any type of tomato, but for ultimate flavor and a less watery texture, use paste tomatoes like Roma or Amish Paste.

How to use fresh tomatoes instead of canned? ›

If you're using a large tomato, you'll want to cut the top off, and stick your finger in to squeeze the seeds and liquid out, then chop them up and use them. If you have tomatoes like Roma tomatoes which are mostly flesh, you can just chop them up.

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.

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

Cover the dish so that some of the liquid can evaporate by about 1/3. (~15-20 minutes). We don't want our Shakshuka to be too watery so this step is important.

Put the tomatoes, salt and garlic (if using) in a blender or food processor and pulse a few times until tomatoes are broken down. Next, blend the tomatoes while slowly streaming the olive oil in until you reach a smooth consistency. Taste and adjust seasoning to your preference.

1. Prepare your ingredients, making sure you cook vegetables like sweet potato and cauliflower, and then chill them so they won't be hot in the blender. 2. Most blenders recommend adding liquid first, then the rest of your ingredients.

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.

Raw-pack tomatoes have the most intense flavor of any preserved tomato product because you don't cook the tomatoes beforehand (except for blanching them). Try them crushed in pasta sauce or on pizzas… divine! I can't say enough good things about canning your own tomatoes this way.