There Shakshuka it is a convivial dish of North African cuisine widespread throughout the Middle East, often served for breakfast.
As in the case of its Neapolitan “eggs in purgatory” cousins and the Mexican “huevos rancheros”, shakshuka is also a recipe one pot. It is prepared in a pan or earthenware pan, with a base of tomato and harissa peppers (the spicy sauce typical of Middle Eastern and North African cuisine) with fried eggs and yogurt.
The original recipe ends here, I wanted to add an additional protein by combining some meatballs, to transform it into a complete and tasty single dish. A bit like mine Indian-style meatball curry.
For this recipe I used the veal meatballs from Vitello di Casa Vercelli, obtained only from the meat of fine calves, born, raised and selected in Italy, with an integrated supply chain with certified traceability. A digestible meat, with very little fat and a high protein and amino acid content.
However, you can make them by hand, shaping them with your favorite mince. Veal but also mixing other minced meat.
POST MADE IN COLLABORATION WITH VITELLO DI CASA VERCELLI
What a wine to pair with shakshuka
As I often tell you in my food and wine pairings, the choice of wine in a spicy dish is always crucial.
Generally whites are more suitable, thanks to the flavonoids contained, which dampen the tingling in the mouth generated by capsaicin. I love Rieslings and Aromatic traminers*.
The bubbles are ok, especially if very cold and with a residual sugar that tempers the spicy sensation. In this case, if you want to match a Prosecco* or a Classic Method, choose “extra dry”.
The tannins of reds, on the other hand, emphasize it, which is why I always recommend, if you really want to opt for a red, to choose it soft and with fine tannins, such as Amarone and Primitivo.