The shakshuka, a Middle Eastern ratatouille with eggs, is a simple and quick recipe to prepare. The shakshuka original recipe is made with red peppers and tomatoes, and I like to add some courgettes. For seasoning, I use Ras el hanout, a mix of spices from Morocco, paprika and cinnamon, but you can also use cumin, ginger, fresh coriander… depending on your taste. Finally the eggs provide a bit of protein so that its more filling.
After a few weeks of fantastic holidays in Mexico, it’s time to get back to work! This break gave me the time to disconnect from my day to day and read a lot about what I like most in life: travel, home made cosmetics… and cooking of course! I come back with many new recipes such as this Middle eastern ratatouile, the shakshuka.
The summer was very hot this year, but I have a stomach that needs lots of food, even when its 35ºC outside! I usually like to prepare big salads such as the Potato Caesar Salad or the Big Chicken Salad, but this year I decided to look into the middle eastern cuisine for a change, for its juicy vegetables scented with oriental spices recipes. I found the recipe of the Shakshuka, a middle Eastern ratatouille with eggs on Clotilde’s blog, Chocolate & Zucchini.
A classic breakfast in the Tunisian and Israeli cuisine, the shakshuka is traditionally eaten with pita bread. It also looks a bit like the famous Mexican eggs, los huevos rancheros. Even if it is considered as a breakfast, the shakshuka is also perfect for a light dinner or a side dish.
I like the middle Eastern ratatouille because:
- It is a vegetarian dish that will fill your belly.
- You can accommodate it in many different ways, so you can repeat it as many times as you want and always be surprised. I have found many variations on the Internet: with black beans, spinach, chard, potato, pumpkin … even the eggs can be replaced by tofu for a vegan diet. And you, what is your favourite recipe?
- The cinnamon perfumes the Shakshuka with a very sweet and soft aroma.
- You can use the same recipe to make a quick ratatouille, if you skip the eggs.
- Use a tomato peeler to remove the skin of the tomatoes easily. I changed a little bit my mind regarding the original recipe I published a few months ago: I finally prefer to peel the tomatoes to get a smoother sauce. Thanks to the tomato peeler, it only takes a couple of minutes and it really makes a difference.
- Break the eggs one by one into a glass, and pour them separately in the pan to avoid shell drops into the sauce.
- Do not hesitate to turn up the heat to make the sauce very thick before adding the eggs, so that the egg whites hold together.