Şakşuka - Latvian Style

Ingredients

While the original Turkish Şakşuka typically includes eggplant and peppers, the Latvian adaptation incorporates local vegetables such as potatoes, carrots, and cabbage. Additionally, the spices used in the Latvian version may vary slightly to suit the local palate. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 medium potatoes, peeled and cubed (400g) 2 medium potatoes, peeled and cubed (400g)
• 2 carrots, peeled and sliced (200g) 2 carrots, peeled and sliced (200g)
• 1 small cabbage, shredded (300g) 1 small cabbage, shredded (300g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• Fresh parsley for garnish Fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the chopped onion and minced garlic. Sauté until golden brown.
3. 3.
   Add the potatoes and carrots to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the shredded cabbage, diced tomatoes, tomato paste, paprika, cumin, dried dill, salt, and pepper. Mix well.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are tender.
6. 6.
   Remove from heat and let it cool slightly before serving.
7. 7.
   Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure even cooking.
• Cabbage — Shred the cabbage finely for a better texture in the dish.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor in the Şakşuka.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a dash of hot sauce.
• Serve Şakşuka with a dollop of sour cream or yogurt for added creaminess.
• This dish can be enjoyed as a main course or as a side dish with grilled meats or fish.
• Feel free to add other vegetables such as zucchini or bell peppers for extra variety.
• Leftover Şakşuka can be refrigerated and enjoyed the next day, as the flavors develop further.

Serving advice

Serve the Latvian Style Şakşuka as a main course, accompanied by crusty bread or boiled potatoes. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Garnish the Şakşuka with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep dish or individual bowls to showcase the vibrant vegetables.