Italian-style Şakşuka

Ingredients

While the original Turkish Şakşuka typically includes eggplant, tomatoes, and peppers, this Italian adaptation adds a touch of Italian flair. The Italian-style Şakşuka incorporates ingredients like zucchini, bell peppers, and fresh basil, giving it a distinct Mediterranean twist. Additionally, the Italian version is cooked in olive oil and seasoned with Italian herbs, enhancing the flavors to suit the Italian cuisine. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 medium eggplants (aubergines) 2 medium eggplants (aubergines)
• 2 zucchinis 2 zucchinis
• 2 bell peppers (red and yellow) 2 bell peppers (red and yellow)
• 4 ripe tomatoes 4 ripe tomatoes
• 1 onion 1 onion
• 4 cloves of garlic 4 cloves of garlic
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, 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.
   Cut the eggplants, zucchinis, bell peppers, and tomatoes into bite-sized chunks.
3. 3.
   Finely chop the onion and mince the garlic cloves.
4. 4.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. 5.
   Add the onion and garlic to the skillet and sauté until translucent.
6. 6.
   Add the eggplants, zucchinis, and bell peppers to the skillet and cook for 5 minutes, stirring occasionally.
7. 7.
   Transfer the cooked vegetables to a baking dish and add the tomatoes.
8. 8.
   Drizzle the remaining olive oil over the vegetables and sprinkle with dried oregano, dried basil, paprika, salt, and pepper.
9. 9.
   Mix well to ensure the vegetables are evenly coated with the seasonings.
10. 10.
    Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender.
11. 11.
    Remove from the oven and let it cool slightly.
12. 12.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt on the eggplant slices and let them sit for 15 minutes before rinsing and using in the recipe.
• Zucchinis — Choose small to medium-sized zucchinis for the best flavor and texture.
• Bell peppers — Use a mix of red and yellow bell peppers for a vibrant and colorful dish.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Fresh basil — Add the fresh basil leaves just before serving to preserve their aroma and freshness.

Tips & Tricks

• For a richer flavor, roast the bell peppers before adding them to the dish.
• Serve the Italian-style Şakşuka with crusty Italian bread to soak up the delicious sauce.
• Customize the spice level by adjusting the amount of paprika or adding a pinch of chili flakes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop even more.

Serving advice

Italian-style Şakşuka is best served warm. It can be enjoyed as a main course with a side of crusty bread or as a side dish alongside grilled meats or fish. Garnish with fresh basil leaves to add a pop of color and freshness.

Presentation advice

Serve the Italian-style Şakşuka in individual bowls or on a large platter. Arrange the colorful vegetables attractively and sprinkle some fresh basil leaves on top. Drizzle a little extra olive oil for a glossy finish. The vibrant colors and enticing aroma will make it an appealing dish to serve.