Haute Cuisine Şakşuka

Ingredients

While the original Turkish Şakşuka is a humble and rustic dish, the haute cuisine adaptation focuses on elevating the presentation and refining the flavors. The ingredients remain true to the Mediterranean roots, but the cooking techniques and plating style are enhanced to create a more sophisticated and visually appealing dish. We alse have the original recipe for Şakşuka, so you can check it out.

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

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants, zucchinis, red bell peppers, yellow bell peppers, and tomatoes into thin rounds.
3. 3.
   Finely chop the onion and mince the garlic cloves.
4. 4.
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until translucent.
5. 5.
   Add the cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Add the sliced eggplants, zucchinis, red bell peppers, and yellow bell peppers to the skillet. Cook for 5 minutes, stirring occasionally.
7. 7.
   Transfer the mixture from the skillet to a baking dish. Arrange the tomato slices on top.
8. 8.
   Drizzle the remaining 2 tablespoons of olive oil over the vegetables.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
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 — Choose small to medium-sized zucchinis for a tender texture.
• Bell peppers — Roasting the bell peppers before adding them to the skillet enhances their flavor and makes them easier to peel.

Tips & Tricks

• For an extra touch of elegance, drizzle a balsamic reduction over the plated Şakşuka.
• Serve the dish with a side of crusty artisan bread to soak up the flavorful juices.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Add a sprinkle of crumbled feta cheese or a dollop of Greek yogurt for a creamy twist.
• Leftover Şakşuka can be refrigerated and enjoyed cold as a refreshing salad the next day.

Serving advice

Serve the Haute Cuisine Şakşuka as a stunning appetizer or a light main course. Plate the dish with artistic precision, arranging the colorful vegetables in an eye-catching pattern. Garnish with fresh parsley and a drizzle of olive oil for a final touch of elegance.

Presentation advice

To create a visually appealing presentation, use a rectangular or oval-shaped serving dish. Arrange the roasted vegetables in a symmetrical pattern, alternating colors for a vibrant display. Drizzle a swirl of olive oil on top and sprinkle with fresh parsley for a pop of green.