Argentinian Şakşuka

Ingredients

While the Turkish Şakşuka traditionally features Mediterranean flavors, the Argentinian adaptation adds a touch of Latin American flair. The original dish is typically vegetarian, but the Argentinian version often incorporates meat, such as chorizo or beef, to give it a heartier and spicier profile. Additionally, Argentinian Şakşuka tends to use a variety of local spices and herbs to enhance the flavors. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 eggplant, diced 1 eggplant, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1 chorizo sausage, sliced (optional) 1 chorizo sausage, sliced (optional)
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
3. 3.
   Add the diced red and green bell peppers, zucchini, and eggplant to the skillet. Cook for about 5 minutes, until the vegetables start to soften.
4. 4.
   Stir in the diced tomatoes, tomato paste, paprika, cumin, oregano, chili powder, salt, and pepper. Mix well to combine the flavors.
5. 5.
   Pour in the beef or vegetable broth and bring the mixture to a simmer. If using chorizo, add the sliced sausage at this point.
6. 6.
   Reduce the heat to low and let the Şakşuka simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded together.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot as a main dish or a side dish.

Treat your ingredients with care...

• Eggplant — To reduce bitterness, sprinkle salt over the diced eggplant and let it sit for 15 minutes. Rinse well before using in the recipe.
• Chorizo sausage — If you prefer a milder flavor, you can use a mild or sweet chorizo instead of a spicy one.
• Tomatoes — If fresh tomatoes are not in season, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For an extra kick of heat, add a chopped jalapeño pepper or a pinch of cayenne pepper to the Şakşuka.
• Serve the Argentinian Şakşuka with crusty bread or warm tortillas for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Argentinian Şakşuka is best served hot, straight from the skillet. Garnish with fresh parsley for a pop of color and freshness. It can be enjoyed as a main dish with a side of crusty bread or as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To elevate the presentation of Argentinian Şakşuka, consider serving it in individual cazuelas or small cast-iron skillets. Sprinkle some additional chopped parsley on top for an attractive finishing touch.