Mediterranean Şakşuka

Ingredients

While the Turkish Şakşuka traditionally includes eggplant and peppers, this Mediterranean version adds zucchini and tomatoes to the mix. The dish is also infused with Mediterranean herbs like oregano and basil, giving it a distinct flavor profile. Additionally, the cooking method has been adjusted to enhance the natural sweetness of the vegetables, resulting in a lighter and more refreshing dish. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 medium eggplants (aubergines) 2 medium eggplants (aubergines)
• 2 medium zucchinis 2 medium zucchinis
• 2 red bell peppers 2 red bell peppers
• 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 ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 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: 10g (Saturated Fat: 1g)
• Carbohydrates: 22g (Sugar: 12g)
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the eggplants, zucchinis, bell peppers, and tomatoes. Cut the eggplants, zucchinis, and bell peppers into bite-sized cubes. Slice the tomatoes into thick rounds.
3. 3.
   Place the eggplants, zucchinis, bell peppers, and tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
4. 4.
   Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. 5.
   Meanwhile, finely chop the onion and mince the garlic cloves.
6. 6.
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
7. 7.
   Add the roasted vegetables to the skillet, along with the ground cumin, paprika, dried oregano, and dried basil. Stir well to combine.
8. 8.
   Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Taste and adjust the seasoning with salt and pepper if needed.
10. 10.
    Serve the Mediterranean Şakşuka warm, garnished with fresh parsley.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt on the sliced eggplants and let them sit for 15 minutes. Rinse and pat dry before roasting.
• Tomatoes — Choose ripe and juicy tomatoes for the best flavor.
• Garlic — For a milder garlic flavor, roast the garlic cloves along with the vegetables.

Tips & Tricks

• For a smoky flavor, grill the vegetables instead of roasting them in the oven.
• Serve the Şakşuka with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese for added creaminess.
• This dish can be enjoyed warm or at room temperature, making it perfect for picnics or potlucks.
• Customize the spice level by adding a pinch of chili flakes or a dash of hot sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors develop.

Serving advice

Mediterranean Şakşuka is delicious on its own as a light lunch or dinner. Serve it with crusty bread to mop up the flavorful juices. It can also be served as a side dish alongside grilled meats or fish. Add a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the colorful roasted vegetables in a shallow serving dish, allowing their vibrant hues to shine through. Garnish with a sprinkle of fresh parsley for a pop of green. Serve the Şakşuka family-style, encouraging guests to help themselves and savor the Mediterranean flavors.