Şakşuka à la française

Ingredients

While the original Turkish Şakşuka typically includes eggplant, tomatoes, and peppers, the French adaptation adds a touch of elegance by incorporating artichokes and mushrooms. The flavors are further enhanced with the addition of fragrant herbs like thyme and rosemary, giving this dish a distinct French twist. The French-inspired Şakşuka also features a lighter sauce, using white wine and a hint of Dijon mustard for a refined taste. 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 can of artichoke hearts, drained 1 can of artichoke hearts, drained
• 200g (7oz) mushrooms 200g (7oz) mushrooms
• 4 tomatoes 4 tomatoes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 24g (Sugars: 12g)
• Protein: 6g
• 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 pieces.
3. 3.
   Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly charred.
4. 4.
   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
5. 5.
   Add the mushrooms and artichoke hearts to the skillet and cook for 5 minutes, until they start to soften.
6. 6.
   Stir in the tomato paste, Dijon mustard, white wine, dried thyme, and dried rosemary. Cook for an additional 2 minutes.
7. 7.
   Add the roasted vegetables and diced tomatoes to the skillet. Stir well to combine all the flavors.
8. 8.
   Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the French-inspired Şakşuka warm, garnished with fresh herbs like parsley or basil.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt on the sliced eggplants and let them sit for 15 minutes before rinsing and using in the recipe.
• Artichoke hearts — If using canned artichoke hearts, make sure to drain and rinse them well to remove any excess brine.
• Mushrooms — Clean the mushrooms with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

• For a richer flavor, you can add a splash of balsamic vinegar to the sauce.
• Serve the French-inspired Şakşuka with a crusty baguette to soak up the delicious sauce.
• Feel free to customize the recipe by adding other vegetables like green beans or asparagus.
• If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the French-inspired Şakşuka as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or fish for a complete meal.

Presentation advice

Garnish the French-inspired Şakşuka with a sprinkle of fresh herbs like parsley or basil to add a pop of color. Serve it in a shallow bowl or on a platter to showcase the vibrant colors of the roasted vegetables.