Shakshuka

We were surprised to read about the controversy surrounding this dish online. But we are also completely uninterested in this. This recipe describes Shakshuka as we know it from Tel Aviv-Jaffa, where it is particularly popular for breakfast. However, like any very good dish, it tastes great at any time of day or night.

Our justification for writing a recipe for Shakshuka is based on two points:

• We don’t add paprika, but Sivri. These are pointed, long, light green and slightly hot peppers, which are often used in Turkish cuisine in particular. As an alternative, we recommend not too hot fresh chili, preferably green, or a small amount of green bell pepper.

• The seasoning: In addition to salt, pepper and ground cumin, which you are sure to find in every recipe, we also use paprika powder (preferably smoked), Aleppo chili (or Turkish pul biber), a very flavorful but mild type of chili, and baharat.

Baharat is a collective term for Arabic spice mixtures, which usually contain coriander, cloves, cumin, cardamom, nutmeg and cinnamon. If you don’t have this in the pantry, add a pinch of nutmeg and cinnamon per person to guarantee a very special Shakshuka.

You also need onions and garlic, eggs and tomatoes. Alongside the spices, the tomatoes are the soul of this dish, so you should only use fresh tomatoes if they are really ripe and of particularly good quality. If in doubt, the canned tomato is the better choice.

We also think that the ingredients should not be processed too finely, otherwise there is a lack of texture. Onions are therefore roughly diced and garlic is also roughly chopped or even finely sliced. Sivri is halved, the seeds removed and then cut into fine strips.

This mix is sautéed in olive oil over a medium-high heat for a few minutes until the onions are translucent. This must be done in a pan, not in a pot.

Before this takes on color, add the spices, all at once. Stir for about a minute to release the aroma.

Then immediately add the tomatoes. Fresh tomatoes should be quartered, the stalk removed and then cut into small pieces. Then simmer them until they have broken down. If using canned tomatoes, put a lid on and leave to simmer gently for about 10 minutes so that all the flavors can combine.

At this point, you should taste and, if necessary, season with a pinch of sugar and a splash of dark vinegar. This can work wonders.

When this base tastes the way you want it to (which almost goes by itself), it’s time for the last important ingredient – eggs.

The temperature must be set to very low (we: 2 out of 10). Use a ladle to make a well in the sauce for each egg. One egg at a time is cracked into a bowl and then gently poured into this well.

Place a lid on top until the egg white has just set. The process should be stopped sooner rather than later, as the sauce is hot and will continue to cook the egg.

Everything is then sprinkled with fresh parsley and mint – we deliberately chop this coarsely too.

Bread is what you eat Shakshuka with. We use lavash, Arabic flatbread. We’ve explained how to make it yourself here.

Enjoy.

And may the taste be with you.

Ingredients ( for 2 people):

3 tbsp olive oil

1 – 2 onions

2 cloves of garlic

1 – 2 sivri (alternatively some fresh green chili)

½ tsp each salt, pepper, cumin, paprika powder (smoked), Aleppo chilli and Baharat

2 – 4 eggs

5 sprigs each of parsley and mint