Bosnian-Style Şakşuka

Ingredients

While the Turkish Şakşuka typically includes eggplant and peppers, the Bosnian adaptation adds a unique twist by incorporating potatoes and carrots. This addition gives the dish a heartier and more substantial feel. The spices used in the Bosnian version also vary slightly, adding a distinct flavor profile to the dish. 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
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 7g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the diced potatoes and carrots to the pan. Cook for about 5 minutes, stirring occasionally.
4. 4.
   Add the diced bell peppers to the pan and cook for an additional 3 minutes.
5. 5.
   Pour in the diced tomatoes and their juice. Stir well to combine.
6. 6.
   Sprinkle the paprika, cumin, dried oregano, salt, and pepper over the mixture. Stir to evenly distribute the spices.
7. 7.
   Reduce the heat to low, cover the pan, and let the stew simmer for 20-25 minutes, or until the vegetables are tender.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Bosnian-Style Şakşuka hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Carrots — Similarly, dice the carrots into small pieces to ensure they cook through.
• Bell peppers — Feel free to use a mix of red, green, and yellow bell peppers for added color and flavor.
• Diced tomatoes — If you prefer a smoother texture, you can use crushed tomatoes instead of diced.
• Fresh parsley — Reserve some parsley for garnishing the dish just before serving.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the stew.
• Serve Bosnian-Style Şakşuka with crusty bread to soak up the flavorful sauce.
• This dish tastes even better the next day, so consider making it ahead of time and reheating for a quick and delicious meal.
• Feel free to customize the spice blend to your taste by adding more or less paprika, cumin, or oregano.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Bosnian-Style Şakşuka is best served hot, straight from the pan. It can be enjoyed as a main course, accompanied by a side of crusty bread or rice. For a complete Bosnian meal, serve it alongside yogurt or sour cream to balance the flavors.

Presentation advice

To make the dish visually appealing, garnish the Bosnian-Style Şakşuka with a sprinkle of fresh parsley. Serve it in a deep bowl or on a plate, allowing the vibrant colors of the vegetables to shine through.