Shakshuka with two oils: an unusual recipe

Shakshuka is one of the most famous highlights of Jewish / Israeli cuisine. This simple yet incredibly delicious, fragrant, and hearty dish is loved by both adults and children. If you want to deviate slightly from the classic recipe, try cooking it with two vegetable oils instead of one: mustard oil and flaxseed oil. The mustard oil adds spicy, tangy notes, while the flaxseed oil enhances and balances the overall flavor and aroma.

Cold-pressed mustard oil is rich in vitamins A, D, E, K and B, as well as oleic and erucic fatty acids, phosphorus, zinc, calcium and other nutrients. Its consumption supports healthy digestion, improves intestinal function, and helps reduce inflammation.

Flaxseed oil is a valuable source of Omega-3 fatty acids, known for their anti-inflammatory properties and ability to regulate lipid metabolism. It also contains vitamins B and F, lignans and phytosterols that help maintain hormonal balance.

CraftOil™ Company (a manufacturer of aromatic, flavorful, and highly beneficial cold-pressed oils) offers a wide and regularly updated assortment of premium craft products: various oils, nuts, grains, and seeds. On their website, you can order mild-tasting, non-bitter flaxseed oil, spicy mustard oil, and many other natural products.

Check out our product range — you’ll definitely want to try some of them!

Watch the shakshuka recipe video below:

Ingredients (for spicy shakshuka with two oils)

For prepare you need:

• 1 onion;
• 1 large bell pepper;
• 2–3 garlic cloves;
• 2 medium tomatoes;
• 1 bunch of parsley (10–12 stems);
• 1 pinch coriander;
• ½ tsp smoked paprika;
• ½ tsp ground black pepper;
• 1 pinch salt;
• 1 tsp flaxseed oil;
• 2 tbsp mustard oil;
• 4 eggs;

Step-by-step сooking instructions

Peel and chop the onion and garlic. Dice the tomatoes. Remove the seeds and stem from the bell pepper, rinse and slice into thin strips. Finely chop the parsley. Heat the mustard oil in a preheated skillet and add the onion. Fry until golden, then add garlic.

Add bell pepper, stir and cook for 5–6 minutes. Add tomatoes, season with salt, pepper, and paprika, cook over medium heat for 4–5 minutes. Crack the eggs directly into the pan. Once the whites begin to set, sprinkle with chopped parsley and drizzle with flaxseed oil.

Cover and cook over medium heat for a few more minutes. Serve warm.

Tips:

Along with paprika and pepper, you can add Provence herbs, fresh dill, or cilantro. Shakshuka can also be cooked with camelina oil, corn oil, or other varieties. CraftOil offers an excellent selection of oils for culinary experiments on their website.