How to make Saksuka
Saksuka is a delightful Mediterranean dish that combines roasted eggplants, tomatoes, and bell peppers with a blend of herbs and spices. This vegetarian option is perfect as a side dish or a standalone appetizer, making it a versatile addition to any meal.
I always find myself using the ingredients I have in my cupboard, especially before heading out for food shopping. I aim to utilize all the food I have to minimize food waste. It’s amazing how many interesting recipes come out of this process.
This veggie dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
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Why you’ll love this recipe
You’ll love this saksuka recipe because it’s easy to make and full of healthy ingredients like roasted eggplants, tomatoes, and bell peppers. The tasty mix of herbs and spices makes it delicious.
Enjoy it as a side dish, a starter, or even as a main dish. This vegetarian recipe is great for any occasion, from family dinners to parties, and is a nice way to try Mediterranean food. It’s also perfect for meal prep since it keeps well and tastes even better over time.
What is Saksuka?
Saksuka, also spelled “saksuka,” has its origins in the Middle East, particularly Turkey. It is a traditional Turkish dish made from a mix of sautéed vegetables, often including eggplant, peppers, and tomatoes, with spices and sometimes garlic. The name and dish reflect the rich culinary traditions of the region.
Difference between Saksuka and Shakshuka
Saksuka and shakshuka are quite different:
- Saksuka: This Turkish dish is a vegetable medley, typically featuring ingredients like eggplant, peppers, tomatoes, and spices. It’s usually served cold or at room temperature.
- Shakshuka: Originating from North Africa and the Middle East, shakshuka consists of poached eggs cooked in a spicy tomato and pepper sauce. It’s typically served hot.
So, while both are delicious, saksuka is a cold vegetable dish, and shakshuka is a hot dish with eggs.
The origin of Shakshuka
Shakshuka, originating from Tunisia, traces its roots back to a simple yet delicious combination of tomatoes, peppers, and onions cooked in olive oil with aromatic spices. This dish gained popularity for its hearty and comforting qualities, often enjoyed as a nutritious breakfast or brunch. Variations of Shakshuka include the Tunisian version known as Ojja, where poached eggs are gently nestled into the savoury tomato and pepper sauce, adding richness and texture.
In Turkey, a similar dish known as Menemen showcases scrambled eggs cooked with tomatoes, peppers, and onions, seasoned with traditional Turkish spices like pul biber (red pepper flakes) and sumac for a tangy twist. Menemen is celebrated for its vibrant flavours and simplicity, often served with crusty bread for a satisfying meal any time of day. Both Shakshuka and Menemen highlight the versatility of eggs and the rich culinary traditions of their respective regions.
Expert Tips
Cut Veggies Evenly: Make sure your eggplants, zucchinis, and other veggies are chopped the same size. This helps them cook evenly.
Cook Veggies Slowly: Take your time cooking the veggies with garlic, herbs, and spices. This gives them lots of flavor.
Keep Some Crunch: Cook the veggies until they’re soft but still a little firm. You want them tender but not mushy.
Ingredients
- Eggplants: Diced, these form the main base of the dish.
- Zucchini: Diced, adds a nice texture.
- Potatoes: Peeled and diced, they make the dish more filling.
- Green Pepper: Diced, for a bit of crunch.
- Sunflower Oil: Used for stir-frying the vegetables.
- Salt: 1/4 tsp plus a pinch, to taste.
- Black Pepper Powder: 1/4 tsp plus a pinch, for a bit of heat.
- Olive Oil: Adds richness and depth to the dish.
- Tomatoes: Diced, they create a juicy base.
- Red Chili: Seeded and diced, for a touch of spice.
- Parsley: Finely chopped, for a fresh finish.
- Garlic: Minced, to enhance the flavors.
- Yoghurt with Garlic: Optional, for serving and extra creaminess
Substitutions
Eggplants: You can substitute with diced zucchini or mushrooms for a different texture.
Zucchini: Use yellow squash or bell peppers if you prefer.
Potatoes: Sweet potatoes or cauliflower can be used as a substitute.
Green Pepper: Any color of bell pepper will work, or you can use poblano pepper for a bit more heat.
Sunflower Oil: Olive oil or canola oil are good alternatives.
Salt: Sea salt or kosher salt can be used instead.
Black Pepper Powder: White pepper or crushed red pepper flakes can add a different kind of heat.
Olive Oil: Can be substituted with avocado oil or grapeseed oil.
Tomatoes: Canned diced tomatoes or tomato paste can be used if fresh tomatoes aren’t available.
Red Chili: Use jalapeño or cayenne pepper for a similar kick.
Parsley: Cilantro or basil can add a fresh, aromatic touch.
Garlic: Garlic powder or shallots can be used if fresh garlic isn’t available.
Yoghurt with Garlic: A dollop of sour cream or tzatziki can serve as a tasty alternative.
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Variations
Protein Addition: Add cooked chickpeas, lentils, or ground beef to make it heartier.
Cheese Twist: Top with crumbled feta or goat cheese for a creamy finish.
Different Veggies: Swap in carrots, cauliflower, or mushrooms for a change in texture and taste.
Spice it Up: Add smoked paprika, cumin, or coriander for an extra kick
Nuts and Seeds: Sprinkle with toasted pine nuts, almonds, or sesame seeds for added crunch.
Herb Variations: Use fresh basil, mint, or cilantro instead of parsley.
Tomato Sauce: Use a rich marinara or spicy arrabbiata sauce in place of fresh tomatoes for a saucier version.
Stuffed Version: Use the mixture to stuff bell peppers or eggplants and bake until tender.
Grain Base: Serve over a bed of quinoa, bulgur, or couscous to make it a complete meal.
Vegan Option: Substitute the yogurt with a vegan alternative like coconut yogurt or cashew cream.
The best kind of drinks that go well with Saksuka
Mint Lemonade: This refreshing drink made with lemon juice, mint leaves, and a bit of sweetness is perfect with Saksuka. The mint adds a cool, soothing touch.
Tzatziki Yogurt Drink: A Greek yogurt dip with cucumber, garlic, and herbs. This creamy, tangy drink goes well with the flavours of Saksuka.
White Wine: A crisp and dry white wine like Sauvignon Blanc or Pinot Grigio pairs well with Saksuka. It helps cleanse the palate and enhances the meal.
Pomegranate Juice: This juice has a rich, slightly sweet taste that contrasts nicely with Saksuka. It’s also full of antioxidants.
Sparkling Water with Citrus: For a non-alcoholic option, sparkling water with slices of lemon, lime, or orange provides a light, fizzy drink that complements Saksuka without overpowering it.
Choose the drink you like best with Saksuka and enjoy this tasty Mediterranean dish.
Storage and leftovers
Refrigeration: Store leftover Saksuka in an airtight container in the fridge for up to 3 days. The taste get better as they meld together.
Freezing: You can freeze Saksuka for up to 3 months. Place it in a freezer-safe container or bag. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove.
Reheating: Warm leftover Saksuka on the stove over low heat, stirring occasionally. Add a splash of water or olive oil if it seems too dry. You can also microwave it in a microwave-safe dish, covered, until hot.
Enjoy your Saksuka leftovers as a side dish, or even mix them into pasta or rice for a quick meal!
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Delicious Shakshuka: A Mediterranean recipe
Ingredients
- 2 eggplants diced
- 1 zucchini diced
- 2 potatoes peeled and diced
- 1 green pepper diced
- 1/4 cup sunflower oil for stir frying
- 1/4 tsp + a pinch of salt
- 1/4 tsp + a pinch of black pepper powder
- 2 tbsp olive oil
- 4 tomatoes diced
- 1 red chili seeded and diced
- 2 tbsp parsley finely chopped
- 2 garlic cloves minced
- Yogurt with garlic for serving optional
Instructions
- In a large frying pan or skillet, heat the sunflower oil over medium heat. Add the diced eggplant and potatoes and fry until golden brown and cooked through. Remove the vegetables and set aside on a paper towel-lined plate to drain excess oil.
- Meanwhile, preheat the oven to 200°C. Place the diced zucchini and green peppers on a baking pan lined with parchment paper. Sprinkle with a pinch of salt and black pepper. Bake until lightly golden and cooked through. Remove from the pan and set aside.
- In a separate pan, heat the olive oil over medium heat. Add the diced tomatoes, red chili, and minced garlic cloves. Season with 1/4 tsp of salt and black pepper. Sauté until the vegetables are soft and flavors are combined.
- Combine the fried eggplant and potatoes, baked zucchini and peppers with the tomato mixture in a large bowl. Gently mix all ingredients together.
- Sprinkle finely chopped parsley over the saksuka and stir gently.
- Serve warm with yogurt mixed with garlic on the side, if desired.
- Enjoy your delicious homemade saksuka!
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Notes
- Ensure all vegetables are diced evenly for uniform cooking.
- Keep an eye on the frying eggplant and potatoes to prevent burning.
- Use parchment paper to line the baking pan for easy cleanup.
- Adjust oven temperature and baking time as needed based on your oven’s performance.
- Be cautious when handling hot pans and oil to prevent accidents.
- Taste the tomato mixture while sautéing to adjust seasoning if necessary.
- Allow the saksuka to cool slightly before serving to avoid burns.
- Experiment with different herbs and spices to customize the flavor to your preference.
- Serve with yogurt mixed with garlic for a refreshing contrast to the savory dish.
