Shakshuka Recipe with Fresh Tomatoes | Aline Made (2024)

FAQs

How many tomatoes in 28 oz can? ›

Whole tomatoes

In a 28-ounce can, you're generally going to get about 10 to 12 plum tomatoes that have been previously cooked and peeled.

If you're working with an immersion blender, feel free to stick it right into the pot to purée. For a food processor or stand blender, let the cooked tomatoes cool for about 10 minutes before blending. Depending on the size of your blender, you may have to work in batches.

Blend whole peeled tomatoes, leave it a little chunky, and pour over the onion pepper mixture. Bring to a slow simmer (make sure not to boil too hard) and cook for about 20 to 35 minutes. Check the seasoning and add the honey to lighten the acidic edge.

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Substituting Fresh Tomatoes

Fresh tomatoes are a natural substitute for canned crushed tomatoes, but it takes a few steps to transform them for your recipes. You can use any type of tomato, but for ultimate flavor and a less watery texture, use paste tomatoes like Roma or Amish Paste.

You can usually substitute 2 cups of fresh chopped tomatoes for one 14.5-ounce can of diced tomatoes.

Tomato skin doesn't break down the way the flesh does, so it leaves little chewy bits in the sauce. Some people don't mind this. They just call it rustic. Some people prefer a smoother sauce.

Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce.

Ways to cook tomatoes, try: fry, sauté, roast, broil-grill, stew, and steam, also make tomato gratin, stuffed tomatoes, and tomato soup. The tomato is a fruit used as a vegetable in savory dishes for its juicy texture and mildly sweet, rich taste. What is this?

Many restaurants dish out shakshuka in cast iron for the simple reason that it's one of the less expensive tools for turning out the dish quickly.

How do you not overcook eggs in shakshuka? ›

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).

Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

One 28-oz (796 mL) can contains about 3 1/3 cups (825 mL) diced tomatoes with juice, which is equal to about 3 1/2 cups (875 mL) diced fresh tomatoes.

The NCHFP's tomato sauce page says you need an average of 6.5 pounds per quart of sauce, so for 24 fluid ounces you'd need 4.875 pounds (4 pounds 14 ounces, or 2.2 kg). I've found nutrition data saying 62g for a plum tomato, and Wikipedia says 57g (2 oz) for a roma tomato, so that'd be 35 to 39 tomatoes.

Whole Peeled Tomatoes (28 oz) | Furmano's.