Before you cook any dish, you should always explore the features of the recipe and nuances that can occur in the cooking process. It is also the same with the traditional Israeli scrambled eggs under the ok and unusual for our Russian ear name "Shakshuk". The recipe, judging by the two main ingredients, is very similar to the scrambled eggs familiar to us with tomatoes, but in fact the nuances of cooking is much more than it may seem at first glance.

A bit of history

Israeli chakshuk is completely preparing. The recipe - step by step, with the photo - will be helpful and assistant. It should be noted that the dish has a fairly interesting story. Brought a recipe was from North Africa. Algerians, Libyans or Moroccans - for sure now no one will say. Despite the popularity among these peoples of complex dishes with enough ingredients (turtle, pigeon, camels), "captured" they are the recipe for Shakhuki.

This word is translated as "everything is intended." The scrambled eggs from those ingredients that are at hand are preparing. Nothing complex or exotic. Surely, that is why Shakshuk and stuck in Israel and so fell in love with the people, which became his national pride. Even the ruler of the Ottoman Empire ordered only this dish to prepare for himself for breakfast.

Truly faithful recipe - is it really?

The basis of this dish really consists of conventional chicken eggs and tomatoes, but try to compare the usual scrambled eggs aloud and the national pride of Israel's cooking! Local residents will never forgive you. They often and among themselves are disputes, whose ancestors have been "truly correct" cooked Shakshuk. The recipe in each Jewish family is different. Some added, others would never "spoiled" the national dish with such an ingredient.

In some families, it is believed that the only vegetable that can not spoil the dish is the Bulgarian pepper. Others leads to horror mention of this. There are options with dense or liquid sauce. The scrambled eggs can be acute or not very, glazing or with a solid yolk. In each family, they believe that it is just that they know the best of all, as Shakshuk is preparing. A recipe with a photo presented in this article will be close to generally accepted preparation standards. We also add a few tips than and how to diversify this dish.

Despite disputes and disagreements, contradictions and assumptions, all Israelites unites the love of this national dish. Here the Shakshuk is served for breakfast, and for lunch, and to the festive table, and just preparing with the arrival of the guest of the guest. Surprise will only ask her for dinner.

Matthew sauce

The third main ingredient of this dish (after chicken eggs and tomatoes) is a special sauce. Mattake - pretty sharp sauce with a pleasant spicy aroma. It is always preparing according to the standard recipe, but the number of it in dish each already determines for itself. Culinary experts are recommended to make a sauce by sure the exact recipe and necessarily the same acute. If you do not like sharp food, just reduce its number in its plate.

Required ingredients for cooking acute sauce

How to cook sharp tomato sauce

Sauce is the first, where Israeli scan of Shakshuk begin to prepare. The recipe it has a small secret. All manipulations should be carried out in deep dishes with a thick bottom. It is better to take big cauldrons for cooking sauce.

To begin with, heating the container, then we already pour olive oil on the bottom. While the olive oil will warm up in the Kazan, cut the finely onion. Adding onions, do not forget to control it and stir. As soon as he shook, we fall asleep the ground paprika. Next, add the chopped garlic slice, chopped on the cubes of tomato and finely chopped in a straw bell pepper. Mashed on a small fire for twenty-five minutes.

Remember. First there are incompatible components, then dry spices are added. After tomatoes with pepper become soft, perfectly protruded, you can add spices and salt. We reduce the fire on the stove and leave the sauce to languish. On the fire he will hold the next three hours. After that, just tear the whole blender to homogeneous mass. Previously, cooking sauce occupied from five to seven hours. But in our age of the domination of kitchen household appliances, any process of cooking becomes not only easier, but also faster in time.

Traditional recipe

Initially, traditional Israeli chakshuk will be prepared. The recipe, as we have already spoken, is based on tomato sauce. As soon as the sauce spent, the ingredients are crushed, you can add eggs. How many eggs? There is no accurate answer here, everything will depend on your preferences, on the number of people on which the dish is calculated, and on the size of the frying pan.

So, the traditional chakshuk. The recipe for step-by-step preparation is as follows. We take one major tomato and cut it into small pieces or make a circle. Uniform sauce must be slightly diluted with solid components.

Eggs should be rinsed under running water. They are not recommended to immediately break into the sauce. If one spoiled one spoiled among three good, then all the dish will be spoiled. Yes, and to catch the random shell is much easier from a separate plate than from the container with the ready-made sauce. Therefore, for a start, we break one egg to the container, check its quality and pour into the sauce in a pan. So we do with the whole number of eggs you choose. If possible, yolk need to leave the whole.

Now it will remain only to wait for the moment when eggs will be ready. When will it come? Everything will depend, again, from your preferences. Someone likes liquid yolk. If you prefer hard yolk, then it is recommended to cover the shakshuk with a lid.

How to file an Israeli scrambled eggs?

Pleasted finely chopped fresh greens is served immediately after cooking delicious, with an incredible fragrance of a shakshuk. The recipe also requires the presence on the table of white bread or hala. You can prepare in addition to the dish light vegetable salad. Most often a shakshuk is served right in the pan. But if there is a desire, you can decompose on portions on beautiful plates.

Recipe with eggplants

Undoubtedly, traditional chakshuk is considered the most delicious and best. Recipe, despite this, often exposed to experimental transformation. For example, a very popular option is a shakshuk with eggplants.

Required products:

• Three chicken eggs.
• 150 grams of eggplant.
• 150 grams of tomatoes.
• Cooked by traditional recipe sharp tomato sauce.

Sauce is preparing on a classic recipe. No experiments do not need to hold it. Tomatoes ruby \u200b\u200bon cubes, garlic shred, sharp pen - rings. In a frying pan - oil, garlic, pen and tomatoes. "We supply" thick ingredients with fragrant spices and dry components. Masters for three hours. If possible, you can and more. Then, with the help of a "kitchen assistant", we convert the sauce into a homogeneous mass. By the way, if he suddenly turns out too thick, you can always add some boiled water or freshly squeezed tomato juice.

Eggplants are cut into small straw and added to the sauce when it is ready. Tomber them follows about ten minutes. Then add tomatoes to the dish and five for another five minutes. The last ingredient will be chicken eggs. Do not forget to make small recesses in a vegetable basis. It is in them we try to break the egg.

Cooking and Cooking Experiments

In most cases, any classic dish recipe for hostess "adapts" to itself and preferences for their family. It does not make an exception and scrambled eggs Shakshuk. The recipe can be supplemented not only by eggplants. You can replace them with pieces of Bulgarian sweet pepper. Some hostesses prefer to add fresh young zucchini.

There are also more raw and calorie versions of this dish. Very often add ham or boiled sausage, mushrooms or several types of fragrant cheeses. Spinach and Tofat are also popular. At the stage of preparation of acute tomato sauce, basil, mayoran, oregano is also used.