{"id":26116,"date":"2022-10-13T09:00:20","date_gmt":"2022-10-13T06:00:20","guid":{"rendered":"https:\/\/www.essyroz.com\/?p=26116"},"modified":"2023-01-26T19:41:45","modified_gmt":"2023-01-26T17:41:45","slug":"shakshuka-with-fresh-tomatoes","status":"publish","type":"post","link":"https:\/\/www.essyroz.com\/en\/shakshuka-with-fresh-tomatoes\/","title":{"rendered":"Shakshuka with Fresh Tomatoes"},"content":{"rendered":"
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Shakshuka with Fresh Tomatoes. image: Essy Roz<\/p><\/div>\n

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Shakshuka with Fresh Tomatoes. image: Essy Roz<\/p><\/div>\n

I like to serve a pot that smiles at everyone in the center of the table.
\nOne that excites and makes everyone look forward to the bites that are hidden in it.<\/p>\n

My Shakshuka pot is made with fresh tomatoes,
\nAnd once you taste it, you\u2019ll realize that there\u2019s no turning back.
\nFresh tomato shakshuka,
\nIt\u2019s the most exciting and delicious shakshuka you\u2019ll ever meet.
\nIts flavors are deep and sweet,
\nIts texture is perfect.
\nThe tomatoes become this kind of stunning and good jam,
\nJust waiting to be paired with good bread that\u2019ll absorb it and a salad that\u2019ll keep the celebration fresh.<\/p>\n

My shakshuka pot is a pot that smiles at everyone,
\nEveryone at the table who looks at it will be happy to eat it and celebrate it.<\/p>\n

It\u2019s a fun pot to make for breakfast or a happy dinner in the sukkah.
\nThe cool and caressing air outside,
\nThe joy and laughter of children,
\nAnd the colors of the sukkah,
\nThey\u2019re the moments that\u2019ll fit perfectly with this shakshuka pot.<\/p>\n

It\u2019s a pot of good days on the balcony,
\nIt\u2019ll bring great joy to your home,
\nAnd will leave everyone full of laughter and love.<\/p>\n

Happy family days to all of us \ud83d\ude42<\/p>\n

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Shakshuka with Fresh Tomatoes. image: Essy Roz<\/p><\/div>\n

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Shakshuka with Fresh Tomatoes. image: Essy Roz<\/p><\/div>\n

\"\"

Shakshuka with Fresh Tomatoes. image: Essy Roz<\/p><\/div>\n

\u00a0<\/p>\n

Shakshuka with Fresh Tomatoes<\/strong><\/p>\n

\n

Ingredients: suitable for a family pot (the amount of portions depends on the amount of eggs you\u2019ll use, I recommend making this pot for about 3-4 portions)<\/strong><\/p>\n

    \n
  • 1 medium white \/ red onion cut into cubes<\/li>\n
  • 3-4 garlic cloves thinly sliced (it\u2019s possible to use less, but in my opinion it adds a lot)<\/li>\n
  • 3 tablespoons olive oil<\/li>\n
  • 3-4 tablespoons tomato paste<\/li>\n
  • 1 teaspoon sallt<\/li>\n
  • 6-7 ripe & juicy tomatoes cut into cubes<\/li>\n
  • \u00bc cup water<\/li>\n
  • 6-8 eggs<\/li>\n<\/ul>\n

    For garnish: not a must, but highly recommended<\/strong><\/p>\n

      \n
    • 100g-150g salty cheese<\/li>\n
    • A handful of green onions (you can also garnish with chopped chives \/ crushed red chili \/ hot pepper rings \/ yogurt stone \/ coriander \/ basil \/ parsley)<\/li>\n<\/ul>\n

      \n

      Steps:<\/strong><\/p>\n

        \n
      1. Heat a wide, flat pan \/ pot to medium-high heat. Add the olive oil and the chopped onion, fry for a few minutes and stir occasionally until the onion becomes transparent. I recommend covering the pot with a lid between mixing and enjoying the wonderful steam that the onion gives off.<\/li>\n
      2. To the pot, add the garlic and tomato paste and stir a little until the smell of garlic spreads in the kitchen.<\/li>\n
      3. Add the chopped tomatoes and their liquid and the salt, mix and allow the heat to cook all the contents of the pot.<\/li>\n
      4. Add the water, mix and cook everything on medium-high heat while stirring for 5-8 minutes. Your shakshuka may need less \/ more cooking time. The cooking time depends on many factors such as the size of the shakshuka you are making or the amount of liquid in the tomatoes. If necessary, cook the whole pot for a few more minutes, until the whole mixture becomes a little jammy and mesmerizing (it\u2019s worth having a look at the photos of the preparation stages).<\/li>\n
      5. As soon as the tomato mixture surrenders to the heat and begins to look ready, make small holes in it and put one egg in each hole. Scatter the eggs all throughout the pot, cover with the lid and cook until done to your liking. If you want a liquid protein \u2013 turn off the heat when it\u2019s relatively liquid, because the hot pot will continue to cook it even after turning off the heat. If you want the protein completely ready, just cook it until it hardens and is done to your liking.<\/li>\n
      6. Turn off the heat and sprinkle some salty cheese and green onion (not a must, but it adds a lot).<\/li>\n<\/ol>\n

        Serve the shakshuka in the pot with great joy and lots of love \ud83d\ude42<\/p>\n

        \n

        A little extra from me:<\/strong><\/p>\n

        \n
          \n
        • The shakshuka can be kept in the fridge in a sealed box for up to 4 dyas.<\/li>\n
        • If you have only sauce left, you can keep only that. As soon as the hunger tickles again, take the sauce out of the fridge, pour it into a pan and heat it up a little. Add a fresh egg to the sauce, cover with a lid and cook again until the egg is done to your liking.<\/li>\n
        • You can add hot peppers to the tomato mixture, add as spicy as you like the dish to be.<\/li>\n
        • You can season with any spice you like.<\/li>\n
        • You can omit the onion, but I don\u2019t recommend doing so.<\/li>\n
        • If you like, you can add a cut bell pepper at the same stage when adding the tomatoes.<\/li>\n
        • You can make the base of tomato mixture, divide into different portions and make one portion at a time as needed.<\/li>\n
        • You can prepare the base of tomato mixture in advance, and before the meal, just heat it up, add the eggs, cook and serve with great joy.<\/li>\n<\/ul>\n

          \u00a0<\/p>\n

          \"\"

          Fry the onion in olive oil. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Add the garlic and tomato paste. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Continue to fry everything. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Add the chopped tomatoes with their liquids. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Add the salt. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Cook all the contents of the pot. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Add the water and mix. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Cook everything until the sauce gets a jammy texture. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Once the sauce is ready, make holes in it for the eggs. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Put the eggs in the holes and cook with the lid closed until it\u2019s done to your liking. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Cook with the lid closed until it\u2019s done to your liking. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          When the eggs are done to your liking, turn the heat off. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Add salty cheese and green onion and serve. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Shakshuka with Fresh Tomatoes. image: Essy Roz<\/p><\/div>\n

          \"\"

          Shakshuka with Fresh Tomatoes. image: Essy Roz<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

          My Shakshuka pot is made with fresh tomatoes and once you taste it you\u2019ll realize that there\u2019s no going back. Enter now to the “Shakshukawith Fresh Tomatoes” recipe by Essy Roz and you too will enjoy a perfect breakfast or dinner in the sukkah >><\/p>\n","protected":false},"author":3,"featured_media":25864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[196,311,208,239,211,238,223,209,269,200,214,210,197,222,198,267,206,308,202,309,312,119,310],"tags":[],"class_list":["post-26116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allergies","category-autumn-recipes","category-breakfast","category-breakfast-dinner","category-brunch","category-children","category-chol-hamoed","category-dinner","category-egg-pans","category-gluten-free","category-holidays","category-lunch","category-nut-free","category-passover","category-peanut-free","category-pots-and-pans","category-recipes","category-seasons","category-sesame-seed-free","category-spring-recipes","category-summer-recipes","category-uncategorized","category-winter-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/posts\/26116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/comments?post=26116"}],"version-history":[{"count":2,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/posts\/26116\/revisions"}],"predecessor-version":[{"id":26118,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/posts\/26116\/revisions\/26118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/media\/25864"}],"wp:attachment":[{"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/media?parent=26116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/categories?post=26116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/tags?post=26116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}