Shakshuka: A Delicious Egg Dish for the Whole Family
Shakshuka: A Delicious Egg Dish for the Whole Family
Shakshuka: Everyone’s Favorite Egg Dish!
Whip up a delightful Shakshuka with ingredients from your fridge! This recipe is perfect for a brunch, a special meal, or even a simple weeknight dinner. Its straightforward preparation makes it accessible for any time. The harmonious blend of soft eggs, abundant vegetables, and savory meat is sure to whet your appetite, ensuring a joyful dining experience for the entire family.
Main Ingredients- Beef sirloin or tenderloin 150g (cut into bite-sized pieces)
- 1/4 Zucchini (sliced into half-moons or diced)
- 1/2 pack Enoki mushrooms (trim ends, separate strands)
- 5 Chicory leaves (cut into 2-3 cm lengths)
- 1/3 stalk Green onion (chopped)
- 2 Eggs
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the zucchini into half-moons or dice it, and trim the ends off the enoki mushrooms, separating the strands. Cut the chicory leaves into lengths of about 2-3 cm (use about 5 leaves). Gently pat the beef dry with paper towels to remove any excess blood, then cut it into bite-sized pieces. The cut vegetables and beef will be sautéed together later.
Step 2
In a deep skillet or pot, heat 1-2 tablespoons of grapeseed oil (or olive oil) over medium-low heat. Add the chopped green onion and minced garlic, and sauté until fragrant. Be careful not to burn the garlic, as drawing out the sweet aroma of the green onion is key to the flavor. (Using sliced garlic can enhance the aroma.)
Step 3
Once the green onion and garlic are fragrant, add the sliced beef and stir-fry quickly over high heat. Searing the beef until the surface turns white helps to seal in the juices, which is crucial for flavor.
Step 4
When the beef changes color, add the sliced zucchini and continue to sauté. Cooking the zucchini until it becomes slightly translucent will enhance its natural sweetness.
Step 5
Now, add the enoki mushrooms and the chopped chicory (reserve a few leaves for garnish) and stir-fry briefly. Sauté just until the vegetables begin to wilt. Avoid overcooking, as this can release excess water.
Step 6
Pour in about 150g of store-bought tomato sauce and mix well to combine with all the ingredients. Simmer for a short while to allow the sauce to coat everything evenly. Taste and add a pinch of salt if needed, according to your preference.
Step 7
Generously add your chosen cheese. I used 100g of string cheese, tearing or cutting it into pieces. Cover the pan and cook over low heat for 2-3 minutes, allowing the cheese to melt into a gooey consistency.
Step 8
Finally, artfully arrange the reserved fresh chicory leaves on top. Carefully crack the two eggs into the pan, making sure not to break the yolks. Cover the pan again and cook over low heat for about 3-5 minutes, until the egg whites are set and the yolks are still runny (sunny-side up). Your delicious Shakshuka is ready, with melted cheese and a glossy finish! Serve immediately while hot.
