Flavour, top-quality ingredients, simplicity, and versatility. That just about summarises our Epic Israeli Shakshuka.
Traditionally shakshuka - an *addictive* tomato & roasted pepper compote with a hint of smoke - is a breakfast dish served with eggs, but there's SO much you can do with this absolute flavour bomb.
Two tips with this one:
1. Definitely make sure to check the pimping suggestions to learn about the many ways you can serve this dish!
2. Want to know the background story behind this dish? Then scroll on down :)
- Vegan & gluten-free
- Generously serves one person (400g)
- Super-versatile: serve as a part of brunch, lunch, mezze, dinner... See pimping tips below for further inspiration / instructions!
- Allergens: sulphites
Please note: may contain traces of all allergens.
Try serving your shakshuka with one of the following carbs:
- Crusty bread for breakfast
- Fluffy warm pitta for lunch
- Bulgur, rice, orzo or fried potatoes for dinner
Some inspiration for toppings:
Breakfast / brunch ideas:
- The traditional (non-vegan) addition: a couple of poached or fried eggs
- Vegan egg alternative: tofu scramble! For example this recipe.
- Avocado slices
- Crumble some (vegan) feta on top
- Simple tahini sauce, like this recipe
- Serve with (vegan) fried halloumi
- Add some extra green veg: wilted baby spinach or chopped kale
Lunch / mezze / dinner ideas:
- Stir 1/2 can of (rinsed) chickpeas or giant white beans through for a more filling meal and extra protein
- Stuff in a pitta with some halved falafel, fresh herbs and tahini dressing (like this recipe)... and whatever more you have lying around in the fridge
- Pair with roasted cauliflower (like this recipe) and/or roasted aubergine and serve with rice / bulgur / orzo
- Serve at room temperature alongside a couple of other mezze dishes. For example: olives, hummus, babba ghanoush, falafel...
- Reinvent meatballs in tomato sauce: serve your shakshuka alongside plantbased meatballs and mashed potatoes
How to store your Solid Stash:
Please make sure your Solid Stash goes straight into the freezer without delay after delivery/collection, and that it is stored at maximum -18° C at all times. If you are transporting your Stash, please ensure it remains frozen and at a steady temperature during transport (which should be as short as possible), and utilise appropriate cooling kit for this. Once defrosted eat within 24 hours and do not refreeze. Consume within 6 months after preparation date.
Subject to change - please refer to product label for exact list.
Tomatoes (52%: peeled tomatoes, tomato juice, citric acid), red peppers (38%: grilled red peppers skins removed, water, sugar, vinegar, sunflower oil, salt), extra virgin olive oil, sugar, garlic, aceto balsamico de Modena (wine vinegar, boiled grape must, concentrated grape must, colouring: caramel E150d), smoked paprika powder, Maldon seasalt.
*Bonus*: The Background Story
I wrote this when we first launched Solid Stash, back in 2019. Now that we're bringing the shakshuka back after two years of absence... why not re-publish its origin story as well? Hope you enjoy! Lily
Shakshukaaa. In the last couple of years, it’s magically appeared on brunch menus around the globe.
At its core, shakshuka is a warming stew with tomatoes and peppers at the base, served steaming-hot from the oven with – hopefully still runny – eggs baked into it, and is generally eaten for breakfast with big chunks of bread to mop up the juices. If you’re lucky, it’s served with glorious accompaniments like tahini-garlic dressing, lots of fresh coriander, and maybe even amba – a tangy Middle Eastern mango pickle.
Mr Yotam Ottolenghi has taught us that the Israeli make a cracking version of it, and the thought of the shakshukas that I’ve tried in London’s plentiful Israeli breakfast spots forces me to greedily agree.
My recipe (and serving method) for shakshuka isn’t entirely traditional, nor is it my own. Far better, actually: it is the brainchild of my dear friend and former employer Mark Jankel – in my unprejudiced opinion the best chef in London by a mile (sorry, Mr Ottolenghi).
The fact that Mark’s wife and in-laws are in fact Israeli and he spends a good part of the year on Tel Aviv’s electric food scene makes him, let’s say, a reliable source on the subject of shakshuka. Oh and he runs one of London’s hottest new additions to the restaurant scene: Shuk - Tel Aviv Streetfood - in none other than the epic Borough Market. So yup: you can go and try it for yourself!
For the three rockstar work-your-ass-off years before I moved back to Brussels, Mark and I together ran “London’s most exciting boutique event catering business”: The Food Initiative. Trust me: Mark’s food really is that good, and I’ve had ample opportunity to taste.
If simplicity, absolute dedication to quality and not cutting corners, and a colourful explosion of flavours are at the core of Mark’s cooking (exquisitely balanced with the help of his best friends: vinegar and sugar), then his shakshuka probably is its epitome.
For Mark's non-vegan version with eggs, he brilliantly doesn't cook the eggs in the stew (which makes it nearly impossible to control their done-ness) but: he poaches them separately and serves them on top of the shakshuka instead. Minimalist though it may look, Mark’s shakshuka requires hours and hours of reducing down on the stove to get just the right consistency and hint of smoke – a proper silky-smooth flavour explosion.
To me this is what I’d want to eat for any brunch or quickie-lunch, and it’s saved my life many a time by simply being in my freezer – ready when I need it, in the time it takes to whip up a quick topping.