Hungarian-style Şakşuka

Ingredients

While the original Turkish Şakşuka is typically served as a cold appetizer, this Hungarian adaptation transforms it into a warm and comforting main course. The addition of Hungarian paprika gives the dish a distinct flavor profile, and the vegetables are cooked until tender in a flavorful tomato-based sauce. This Hungarian-style Şakşuka is a hearty and satisfying dish that can be enjoyed on its own or with a side of crusty bread. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable 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
• 2 medium-sized eggplants, diced 2 medium-sized eggplants, diced
• 4 medium-sized tomatoes, diced 4 medium-sized tomatoes, diced
• 2 tablespoons (16g) Hungarian paprika 2 tablespoons (16g) Hungarian paprika
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 1/2 teaspoon (2.5g) sugar 1/2 teaspoon (2.5g) sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 26g, 14g
• Protein: 4g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Add the diced red and green bell peppers to the pan and cook for 5 minutes, until they start to soften.
4. 4.
   Stir in the diced eggplants and cook for another 5 minutes, until they begin to brown.
5. 5.
   Add the diced tomatoes, Hungarian paprika, salt, black pepper, and sugar to the pan. Mix well to combine all the ingredients.
6. 6.
   Pour in the water and stir to incorporate. Reduce the heat to low, cover the pan, and simmer for 20 minutes, or until the vegetables are tender.
7. 7.
   Remove from heat and let the stew rest for a few minutes.
8. 8.
   Garnish with freshly chopped parsley before serving.

Treat your ingredients with care...

• Eggplants — To remove any bitterness, sprinkle salt over the diced eggplants and let them sit for 15 minutes. Rinse well before using in the recipe.

Tips & Tricks

• For a spicier version, add a pinch of hot Hungarian paprika or chili flakes.
• Serve the Hungarian-style Şakşuka with a dollop of sour cream or yogurt for a creamy twist.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to add other vegetables such as zucchini or mushrooms to customize the stew to your liking.
• Serve the Hungarian-style Şakşuka with crusty bread to soak up the flavorful sauce.

Serving advice

Serve the Hungarian-style Şakşuka hot as a main course. It pairs well with a side of crusty bread or rice. Garnish with freshly chopped parsley for a pop of color and freshness.

Presentation advice

Present the Hungarian-style Şakşuka in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some additional paprika on top for an extra touch of Hungarian flair. Serve with a side of crusty bread and a dollop of sour cream or yogurt.