Shakshuka

Shakshuka 是一道源自北非和中东的料理，用番茄和甜椒，加上一些香料煮成的酱汁，中间打入的蛋是精髓！这丰富的味道其实就是把当初爱吃甜口面包的阿琴，变成欧包爱好者的转折点！还记得第一次是在餐厅里和focaccia一起吃，那个惊艳，我至今仍然无法忘记！

为什么你会喜欢这道菜？

你应该知道非常普遍的番茄炒蛋，这道菜之所以这么受大家的喜爱因为番茄和蛋真的很搭。而如果要以番茄炒蛋来作为比较和例子的话，那Shakshuka就是番茄炒蛋的天花板！番茄和甜椒，双重蔬菜的鲜和甜，加上孜然、辣椒粉等香料，增添了辛香气息，还有半熟蛋带来的浓郁，吃起来那叫一个爽字 XD

所需要的食材

• 2颗 番茄，去皮，切丁
• 1/2颗 洋葱，切碎
• 1颗 红甜椒
• 4-5颗 蒜片
• 1条 小辣椒，切碎
• 3 tbsp 油
• 1 tbsp 蕃茄膏
• 2 tsp 烟熏甜椒粉
• 1 tsp 辣椒粉
• 1 tsp 孜然粉
• 1/2 tsp 香菜籽粉
• 适量水
• 1/2 tsp 盐
• 1-2 tsp 糖
• 3-4粒 鸡蛋
• 适量 Parmesan Cheese
• 适量香菜

喜欢的面包作为搭配

备菜重点

番茄如何去皮——

去皮的番茄可以让这道菜吃起来口感更佳，而且还能加快番茄出沙的速度。

在番茄的屁股画个浅浅的十字，为了方便剥落，可以画至番茄的腰部，然后放进滚水中煮大概20秒左右，或者直到番茄皮明显开裂。

立刻泡进冷水里，停止番茄被继续加热，也可以使番茄皮更好剥落。

辣椒——

不喜欢吃辣的话小辣椒可以不放，但还是建议照放辣椒粉，在这道菜里辣椒粉贡献的更多是颜色和辣椒的香气，而不是辣味。除非你用的辣椒粉是很辣的，那就减一减~

~ 视频教程 ~

料理步骤

1. 在锅子里加入1-2汤匙的油，把洋葱炒至变软，不要上色
2. 放入蕃茄膏，小火慢炒，炒出红油和香气
3. 加入甜椒，炒出甜椒香味
4. 在锅子中间再来一点油，放入小辣椒末和蒜片，炒出香味
5. 放入蕃茄丁和所有香料，一起炒拌，直到番茄出沙
6. 加适量的水，保持微滚
7. 加入盐和糖调味
8. 煮个5分钟让所有味道融合
9. 打入鸡蛋，盖盖，保持微滚
10. 直到蛋白变熟
11. 放入香菜/青葱
12. 在撒上适量的parmesan cheese就好了哟 😀

Print Recipe

Shakshuka is a dish from North Africa and the Middle East, made with tomatoes and bell peppers simmered into a spiced sauce, with eggs cracked right in the center — that’s the soul of it! Its rich flavors were actually the turning point that transformed me, once a sweet-bread lover, into a fan of rustic European loaves. I still remember the first time I had it with focaccia at a restaurant — that dazzling taste and shock in the face, are still unforgettable!

Why would you love this dish?

You probably know the classic Chinese dish, stir-dried tomato and egg — it’s beloved because tomatoes and eggs are such a perfect match. If we use that as a comparison, then Shakshuka is the ultimate version, the “ceiling” of tomato-and-egg dishes! Tomatoes and bell peppers bring double layers of freshness and sweetness, while cumin, paprika and all the spices add a fragrant spice kick. Then the soft-set eggs enrich everything with their creaminess. People who invented this dish is just genius!

All you need

• 2 tomatoes, peeled and diced
• 1/2 onion, chopped
• 1 red bell pepper, diced
• 4–5 cloves of garlic slices
• 1 bird’s eye chili, minced
• 3 tbsp oil
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp coriander seed powder
• Water as needed
• 1/2 tsp salt
• 1–2 tsp sugar
• 3–4 eggs
• Parmesan cheese
• Coriander
• Your favorite bread for serving

Tips in preparing ingredients

How to peel tomatoes —

Peeled tomatoes give this dish a smoother texture and help them break down faster. Score a shallow cross at the butt of the tomato (extend the cut to the “waist” if you like it easier to peel), then drop it into boiling water for about 20 seconds, or until the skin visibly cracks. Immediately plunge into cold water to stop cooking and make peeling easier.

Chili —

If you don’t enjoy spicy foods, you can skip the fresh chili. But I recommend keeping the chili powder — here it contributes more to color and aroma than spiciness. Unless your chili powder is very hot, then reduce it a little~

~ Video Tutorial ~

Steps of Cooking

1. Add 1–2 tbsp oil to a pan, sauté onions until soft but not browned.
2. Stir in tomato paste, cook gently until it releases red oil and aroma.
3. Add bell pepper, sauté until fragrant.
4. Drizzle a little more oil in the center, add minced chili and garlic slices, stir until aromatic.
5. Add diced tomatoes and all spices, stir until tomatoes starts to break down.
6. Add water as needed, keep it simmering.
7. Season with salt and sugar.
8. Simmer for about 5 minutes to let all flavors incorporated.
9. Crack in the eggs, cover, and keep at a gentle simmer.
10. Cook until the egg whites are set.
11. Add cilantro or scallions.
12. Grate on Parmesan cheese, and that’s it! Enjoy with your fav bread! 😀

Printable Full Recipe

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