3 AUTHENTIC and Easy Shakshuka Recipes

Summary by Krater

This video demonstrates how to make three regional varieties of shakshuka: a classical North African version, an Egyptian fava bean version, and a Yemeni scrambled version. It concludes with a tasting and review of all three.

From the video

Answers: How do you make authentic shakshuka?

• Shakshuka
• North African shakshuka
• Egyptian shakshuka
• Yemeni shakshuka
• Tomato sauce

Ingredients

• 300 to 400 g plum tomatoes
• red pepper
• green chilli
• 1 tablespoon olive oil
• 100 g onion
• lamb or merguez sausages
• 1 teaspoon Harissa
• 1 1/2 tablespoons tomato paste
• 60 ml water
• 3 cloves garlic
• 1/2 teaspoon caraway
• 1/2 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 4 eggs
• 400 g can fava beans
• boiled potato
• 1/2 teaspoon Yemeni hawaieg

What it concludes

• Shakshuka is fundamentally a rich, spicy tomato sauce dish rather than just cooked eggs.
• Ripe, in-season tomatoes or canned tomatoes should be used because out-of-season tomatoes lack sweetness, acidity, and depth.
• The classical Tunisian shakshuka has a well-balanced, warm spice level and rich tomato-pepper flavor.
• The Egyptian version is more mild and packed with beans that complement the sauce.
• The Yemeni version is a great scrambled egg and shakshuka combination with earthy flavors.