Dutch-style Şakşuka

Ingredients

While the original Turkish Şakşuka is typically served as a cold appetizer, this Dutch-style adaptation transforms it into a warm and comforting main course. The traditional Turkish spices are replaced with Dutch herbs, and the dish is served with a side of crusty bread or potatoes, which is common in Dutch cuisine. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 eggplants (aubergines) 2 eggplants (aubergines)
• 2 zucchinis 2 zucchinis
• 2 red bell peppers 2 red bell peppers
• 1 onion 1 onion
• 3 cloves of garlic 3 cloves of garlic
• 4 tomatoes 4 tomatoes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants, zucchinis, and red bell peppers into bite-sized cubes.
3. 3.
   Finely chop the onion and mince the garlic cloves.
4. 4.
   Heat the olive oil in a large pan over medium heat.
5. 5.
   Add the onion and garlic to the pan and sauté until translucent.
6. 6.
   Add the eggplants, zucchinis, and red bell peppers to the pan and cook for 5 minutes, stirring occasionally.
7. 7.
   Meanwhile, dice the tomatoes and add them to the pan.
8. 8.
   Season the vegetables with dried thyme, dried rosemary, paprika, salt, and pepper. Stir well to combine.
9. 9.
   Transfer the mixture to a baking dish and bake in the preheated oven for 25-30 minutes, or until the vegetables are tender.
10. 10.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplants — To remove any bitterness, sprinkle salt over the sliced eggplants and let them sit for 15 minutes before rinsing and using in the recipe.
• Zucchinis — If the zucchinis are large, remove the seeds before cutting them into cubes to ensure a better texture.
• Red bell peppers — For a smoky flavor, you can roast the red bell peppers before adding them to the dish.

Tips & Tricks

• You can customize the spice level by adding chili flakes or a pinch of cayenne pepper.
• Serve the Dutch-style Şakşuka with a dollop of Greek yogurt for a creamy twist.
• This dish tastes even better the next day, so you can make it ahead of time and reheat it when needed.
• Feel free to add other vegetables like mushrooms or carrots to the mix for added variety.
• Serve the Dutch-style Şakşuka with a side of crusty bread or boiled potatoes for a complete meal.

Serving advice

Serve the Dutch-style Şakşuka hot, either as a main course or as a side dish. It pairs well with a fresh green salad and a slice of crusty bread.

Presentation advice

Garnish the Dutch-style Şakşuka with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl or on a large platter to showcase the vibrant colors of the vegetables.