Sichuan-style Şakşuka

Ingredients

While the original Turkish Şakşuka is known for its Mediterranean flavors and mild spices, this Sichuan-style adaptation takes it up a notch with the addition of Sichuan peppercorns, chili peppers, and other signature Sichuan ingredients. The result is a dish that is both spicy and tangy, showcasing the unique flavors of Sichuan cuisine. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 eggplants, cubed (500g) 2 eggplants, cubed (500g)
• 2 zucchinis, cubed (400g) 2 zucchinis, cubed (400g)
• 2 red bell peppers, sliced (300g) 2 red bell peppers, sliced (300g)
• 1 onion, thinly sliced (150g) 1 onion, thinly sliced (150g)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 tablespoon Sichuan peppercorns, crushed (15g) 1 tablespoon Sichuan peppercorns, crushed (15g)
• 2 dried chili peppers, chopped (optional for extra heat) 2 dried chili peppers, chopped (optional for extra heat)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons black vinegar (30ml) 2 tablespoons black vinegar (30ml)
• 1 tablespoon sugar (15g) 1 tablespoon sugar (15g)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the crushed Sichuan peppercorns and dried chili peppers (if using) to the oil. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the minced garlic and sliced onion to the wok. Stir-fry for another 2-3 minutes until the onion becomes translucent.
4. 4.
   Add the cubed eggplants, zucchinis, and sliced red bell peppers to the wok. Stir-fry for 5-6 minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, mix together the soy sauce, black vinegar, sugar, and a pinch of salt. Pour the sauce over the vegetables in the wok and stir well to coat.
6. 6.
   Reduce the heat to low and cover the wok. Let the Şakşuka simmer for 10-15 minutes, stirring occasionally, until the vegetables are fully cooked and the flavors have melded together.
7. 7.
   Taste and adjust the seasoning with salt if needed.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt over the cubed eggplants and let them sit for 15 minutes. Rinse and pat dry before using in the recipe.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet over low heat for a few minutes until fragrant before crushing them.
• Black vinegar — If you can't find black vinegar, you can substitute it with balsamic vinegar.

Tips & Tricks

• For an extra kick of heat, add more dried chili peppers or sprinkle some chili flakes on top before serving.
• Serve the Sichuan-style Şakşuka with steamed rice or crusty bread to soak up the flavorful sauce.
• Feel free to add other vegetables like mushrooms or carrots to customize the dish to your liking.
• Adjust the amount of Sichuan peppercorns according to your spice tolerance. Start with a smaller amount and add more if desired.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop and intensify.

Serving advice

Serve the Sichuan-style Şakşuka hot as a main dish or as a side dish alongside other Sichuan delicacies. It pairs well with steamed rice or crusty bread.

Presentation advice

Garnish the Sichuan-style Şakşuka with a sprinkle of crushed Sichuan peppercorns and fresh cilantro leaves for a pop of color. Serve it in a vibrant bowl or on a decorative plate to showcase the beautiful medley of vegetables.