Delicious Şakşuka: A Mediterranean recipe
Şakşuka is a delicious Mediterranean dish featuring roasted eggplants, tomatoes, and bell peppers, seasoned with herbs and spices. Perfect for a flavorful meal!
Servings: 4
Calories: 462kcal
Ingredients
- 2 eggplants diced
- 1 zucchini diced
- 2 potatoes peeled and diced
- 1 bell pepper diced
- ¼ teaspoon salt
- ¼ teaspoon a pinch of black pepper powder
- 9 tablespoon olive oil ½ cup
- 4 tomatoes diced
- 2 tablespoon parsley finely chopped
- 2 garlic cloves minced
- 1 red chili seeded and diced (optional)
- Yogurt with garlic for serving optional
Instructions
- Heat 6 tablespoon of olive oil in a large frying pan over medium heat. Add the diced potatoes and cook until golden brown and tender. Remove them from the pan and set aside on a paper towel-lined plate. Using the remaining oil, fry the eggplant until soft and browned, then transfer it to the plate to drain excess oil.2 eggplants, 2 potatoes
- Meanwhile, preheat the oven to 200°C. Place the diced zucchini and green peppers on a baking pan lined with parchment paper. Sprinkle with a pinch of salt and black pepper. Bake until lightly golden and cooked through. Remove from the pan and set aside.1 zucchini, 1 bell pepper, ¼ teaspoon salt, ¼ teaspoon a pinch of black pepper powder
- In a separate pan, heat the 3 tablespoon olive oil over medium heat. Add the diced tomatoes, red chili, and minced garlic cloves. Season with ¼ teaspoon of salt and black pepper. Sauté until the vegetables are soft and flavors are combined.9 tablespoon olive oil, 4 tomatoes, 1 red chili, 2 garlic cloves
- Combine the fried eggplant and potatoes, baked zucchini and peppers with the tomato mixture in a large bowl. Gently mix all ingredients together.
- Sprinkle finely chopped parsley over the saksuka and stir gently.2 tablespoon parsley
- Serve warm with yogurt mixed with garlic on the side, if desired.Yogurt with garlic for serving
- Enjoy your delicious homemade Şakşuka!
Video
Notes
- Ensure all vegetables are diced evenly for uniform cooking.
- Keep an eye on the frying eggplant and potatoes to prevent burning.
- Use parchment paper to line the baking pan for easy cleanup.
- Adjust oven temperature and baking time as needed based on your oven's performance.
- Be cautious when handling hot pans and oil to prevent accidents.
- Taste the tomato mixture while sautéing to adjust seasoning if necessary.
- Allow the saksuka to cool slightly before serving to avoid burns.
- Experiment with different herbs and spices to customize the flavour to your preference.
- Serve with yoghurt mixed with garlic for a refreshing contrast to the savoury dish.
Nutrition
Calories: 462kcal | Carbohydrates: 42g | Protein: 7g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Sodium: 170mg | Potassium: 1502mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1565IU | Vitamin C: 95mg | Calcium: 65mg | Iron: 2mg
