Peruvian-style Şakşuka

Ingredients

While the Turkish Şakşuka traditionally uses eggplant and tomatoes as the main ingredients, the Peruvian-style Şakşuka incorporates local Andean vegetables such as potatoes and corn. Additionally, the spices are adjusted to include Peruvian flavors like aji amarillo and cumin, giving the dish a unique twist. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 large potatoes, peeled and diced (400g) 2 large potatoes, peeled and diced (400g)
• 1 cup corn kernels (150g) 1 cup corn kernels (150g)
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon aji amarillo paste 1 teaspoon aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup diced tomatoes (200g) 1 cup diced tomatoes (200g)
• 1/4 cup vegetable broth (60ml) 1/4 cup vegetable broth (60ml)
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat.
2. 2.
   Add the onions and garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the diced potatoes and corn kernels to the skillet and cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced bell peppers, aji amarillo paste, ground cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes.
5. 5.
   Add the diced tomatoes and vegetable broth to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Peruvian-style Şakşuka warm as a main dish or as a side dish to complement your meal.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness. Add more for a bolder flavor or reduce for a milder taste.
• Corn kernels — If using fresh corn, blanch it briefly before adding it to the skillet. If using canned corn, drain and rinse it before adding it to the dish.

Tips & Tricks

• For added flavor, you can sprinkle some crumbled queso fresco or feta cheese on top of the Peruvian-style Şakşuka before serving.
• Serve with a side of Peruvian-style rice or quinoa for a complete meal.
• If you prefer a smoother texture, you can partially mash the cooked potatoes before adding the other ingredients.
• Feel free to add other vegetables such as zucchini or carrots to the dish for extra color and nutrients.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Peruvian-style Şakşuka as a main dish accompanied by a fresh green salad and some crusty bread. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Garnish the Peruvian-style Şakşuka with a sprinkle of fresh cilantro and a drizzle of olive oil. Serve it in a colorful ceramic bowl or on a vibrant plate to showcase the beautiful array of vegetables.