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Shakshuka With Tuna

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Ingredients

Adjust Servings:
2 tablespoons Olive Oil
Tomatoes
Cherry Tomatoes
1 Onions
Garlic Cloves
Red Chili
Tuna
Large Eggs

Nutritional information

306
Calories
19.4g
Total Fat
3.4g
Saturated Fat
109mg
Cholesterol
71mg
Sodium
19.8g
Total Carbohydrate
5.3g
Dietary Fiber
11.8g
Total Sugars
16.9g
Protein
9mcg
Vitamin D
66mg
Calcium
2mg
Iron
1029mg
Potassium

Shakshuka With Tuna

Shakshuka with Tuna is one of the flagship Israeli dishes that take America and the world by storm lately.

  • 40 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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Shakshuka with Tuna is one of the flagship Israeli dishes that take America and the world by storm lately.

The base of the Shakshuka is a delicious combination of eggs and tomatoes seasoned with cumin and paprika. We are adding the tuna to give it an amazing twist in taste and to make it a complete and satisfying meal. We use the tuna to replace the traditional bread or pita on the side.

Another complete meal variation is the shakshuka with eggplant.

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Steps

1
Done

BAKE TUNA AND CUT VEGGIES

Wash the Tuna and use a knife to make cuts on the tuna before putting it in the oven. Bake it for about 20-25 min in high heat around 400f (220 c).

Finely chop onions
Slice 1 garlic clove
Cut red chilly to your liking. This is optional if you don't like spicy food don't add it if you like very spicy add more. It's a trial and error phase.
Take ripe tomatoes and cherry tomatoes (mixing cherry tomatoes with tomatoes is optional) cut them in big squares

2
Done

COOKING TIME

Add the onions to olive oil, give it about 30 sec- 1 min and add the chili and garlic. Cook it for a minute or 2 not more than that so they don't burn and when the onion becomes transparent add the tomatoes and let it cook for 5-10 min while stirring occasionally.

If you don't have enough ripe tomatoes you can use tomato paste like mutti.

3
Done

SEASON AND ADD THE TUNA

After the tomatoes have softened season the Shaksuka with:
Salt, paper, paprika, and cumin.

Take the tuna from the oven and cut it to small squares.

Add the tuna to the pan stir well and let it cook for about a minute

4
Done

ADD THE EGGS

Make small holes in the shakshuka and break the eggs into the holes. cover the pan and let it cook for a few minutes. Depending if you like hard eggs or soft you decide when to finish the cooking.

Optional add feta cheese on top and serve while hot. The Shakshuka goes well with a green salad or Arabic salad and tahini

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