Shakshuka- Recipes for Shakshuka by using Karnis Shakshuka sauce instead of peeling, cutting and cooking tomatoes.
Shakshuka is a breakfast dish, which originated in Tunisia. It is a very famous dish among the people of the Middle East and North Africa. It is a dish which consists of egg peaches dipped in a rich and spicy sauce which includes tomatoes, onions, and spices. My family likes to devour the dish with bread or inside a pita.
It became widely popular in the NYC restaurants as an exotic Mediterranean dish. So today, it is not only a widely loved breakfast dish but it is also served in brunch and dinner as well.
While there are many versions of the authentic Shakshuka, this is my version, which is more revised, easy and forgiving. This dish makes me nostalgic as it was a dish, which was often prepared by my mother on every Sunday. It was an absolute favorite of the entire family, especially my father. This recipe can be recreated on a daily basis for a heavy and fulfilling breakfast for the entire family. My kids are picky eaters and even they absolutely love the spicy, rich flavor of the dish.
It is a very nutritional dish and I make it a point to serve it to my entire family. But often due to the lack of time, I find it hard to prepare this favorite meal of the family. However, then one fine day I luckily discovered a secret. Karnis Shakshuka sauce is a Shakshuka sauce which is available in markets where you do not have to go through the trouble of peeling, cutting and cooking tomatoes. This has helped me a lot and i can make Shakshuka for my family anywhere and at anytime using this great Karnis sauce. Using this Shakshuka sauce, it brings a great rich flavor to the dish and much of my valuable time and energy is saved.
- 10-12 eggs
- Karnis Shakshuka Sauce
- ½ bunch of stemmed and chopped Swiss chard (or you simply use spinach)
- Feta Cheese
Yield: Enough to serve 6 to 8 persons
The Preparation Process:
- Warm the oil in huge skillet big enough to include all the ingredients. Now heat oil and then add the Karnis Shakshuka sauce and keep stirring gradually. This will bring along a nice authentic flavor to the dish.
- Layer the Swiss chard leaves to finish everything. If you have spinach leaves, layer them in a similar process. When the leaves seem wilted, add feta cheese in the skillet.
- When this is over, crack the eggs over the skillet gently so as not to mix any shells with it. If you have any problems with directly cracking the eggs over the sauce, crack them in a bowl first. And, pour them one by one.
- Now cover the skillet and let the mixture simmer without any disturbance for 10-12 minutes approximately until the egg whites appear no longer translucent. Now, your lip-smacking Shakshuka is ready for eating. Consume while it is hot along with some bread so as to nicely soak up the rich and tasty juices.
