Puerto Rican Style Şakşuka

Ingredients

While the original Turkish Şakşuka features Mediterranean flavors and ingredients like eggplant, tomatoes, and peppers, our Puerto Rican adaptation infuses the dish with tropical elements. We incorporate local Puerto Rican vegetables such as plantains, yuca, and malanga, and add a touch of Caribbean spices to create a unique and exciting flavor profile. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 yuca, peeled and cubed 1 yuca, peeled and cubed
• 1 malanga, peeled and cubed 1 malanga, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat.
2. 2.
   Add the sliced plantains and cook until golden brown on both sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the yuca and malanga cubes. Cook until they are tender but still firm. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the diced tomatoes, sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are softened.
5. 5.
   Add the cooked plantains, yuca, and malanga back to the skillet.
6. 6.
   Sprinkle the ground cumin, paprika, dried oregano, salt, and pepper over the mixture. Stir well to combine.
7. 7.
   Reduce the heat to low and let the flavors meld together for about 5 minutes.
8. 8.
   Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Plantains — Make sure the plantains are ripe but still firm for the best texture and flavor.
• Yuca — Boil the yuca cubes until they are easily pierced with a fork, then drain and proceed with the recipe.
• Malanga — Handle malanga with care as it can cause skin irritation for some individuals. Peel it using gloves or a kitchen towel.

Tips & Tricks

• For an extra kick of flavor, add a splash of lime juice to the dish before serving.
• If you prefer a spicier version, add a diced jalapeno or a pinch of cayenne pepper to the skillet.
• Serve the Puerto Rican Style Şakşuka with a side of rice or warm tortillas for a complete meal.
• Feel free to customize the dish by adding other Puerto Rican vegetables like sweet potatoes or green plantains.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Puerto Rican Style Şakşuka as a main course, accompanied by a side of rice or warm tortillas. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the colorful mixture of vegetables on a serving platter, allowing the vibrant hues to shine through. Sprinkle some additional chopped cilantro on top for an appealing presentation.