Easy vegan shakshouka recipe (2024)

FAQs

What is the difference between shakshuka and menemen? ›

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 a classic Middle Eastern recipe made from wholesome ingredients. This traditionally vegetarian dish has a rich, spicy tomato base that cooks into a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika.

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

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.

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

Shakshuka, a common vegetarian dish in the region, is made of eggs, tomatoes, onions, peppers and cumin. It is originally a Turkish dish with meat, but Tunisian Jews who moved to Israel eliminated the meat. Palestinians picked it up because of its similarity toward traditional Arabic dishes.

Shakshuka is traditionally served with warm, crusty bread or pita.

Whatever the true origins, it was eventually brought to Israel by Jewish immigrants from Tunisia, Morocco, Algeria and Libya. At a time when they were struggling financially, this hearty, affordable dish that was very easy to make and made a lot of sense to immigrants.

What meat goes well with shakshuka? ›

Lamb or Beef Shakshuka Recipe | Rachael Ray | Food Network.

For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion. But for a Middle Eastern version like the one I'm suggesting here, you'll swap white bread with pita bread! I like the whole wheat version better as I find it more nutritious, but whichever would do.

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.

It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.

Sprinkle a little salt and pepper over the eggs. Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.

Menemen is a traditional Turkish breakfast dish. An easy way to think of it is as Turkish scrambled eggs with tomatoes, and green peppers.

Menemen is a popular traditional Turkish dish that includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast.

Some people might know this dish as “eggs in purgatory” or “menemen” (which is the Turkish name for this dish). The name “shakshuka” actually means all mixed up in Tunisian dialect, which explains the recipe for this comfort food.