- September 8, 2024
- 6:05 pm
- Ukraine
“There is no point in comparing the recipe with the Israeli version of the dish. Because eggs with tomatoes are prepared by Israelis, Odessans, Armenians, and Italians. Everything you will read below is exclusively about how I understand shakshuka,” says Savva Libkin.
Shakshuka is a dish full of the flavor of ripe tomatoes, tender eggs, and aromatic spices. It not only energizes you, but also brings real pleasure every morning. The history of shakshuka goes back to North Africa, where it was originally prepared as a hearty breakfast. In the Middle East, shakshuka has gained particular popularity as a morning dish that combines rich flavor and nutritional properties. Over time, the shakshuka recipe has adapted and changed, acquiring unique features of local cuisine in different countries.
Odessa chef Savva Libkin shares his version of the shakshuka recipewhich he developed based on his own culinary preferences and experience. Libkin is a renowned chef who is known for his innovative approaches to traditional dishes and his attention to detail. He notes that although shakshuka is prepared in many different countries and cultures, his recipe represents his own understanding of the dish.
This is how Libkin prepares shakshuka:
Ingredients for 4 people:
- 9-10 eggs (very fresh and chilled in the refrigerator so that the whites do not spread)
- 2 large mikado
- 300 g small red tomatoes
- 1 large onion
- 1 head of garlic
- Olive oil for frying
How to cook:
- Peel the mikado and cut into 2×2 cm cubes. Cut the small tomatoes in half lengthwise.
- Cut the onion in half and chop finely.
- We also finely chop the peeled garlic.
- Heat the onion and garlic in olive oil in a large frying pan for about 10 minutes over low heat.
- Add tomatoes. Increase heat and cook for another 10 minutes.
- Add salt and pepper.
- Increase heat to high until sauce is bubbling.
- Carefully add 10 eggs, distributing them evenly throughout the pan.
- Cook uncovered for 3 minutes, then cook covered until the yolks are half-runny and half-cooked.
- Turn off the heat and let the shakshuka rest, covered, for about 2-3 minutes.
- During this time, finely chop the cilantro and sprinkle on top.
“Shakshuka is a popular breakfast among Israelis, and it can be prepared not only for breakfast, but also for lunch and dinner. Try making a healthy and filling shakshuka with spinach and jalapeno for a change,” he writes.
Savva Libkin, a famous Ukrainian restaurateur and chef, has become famous not only for his cuisine, but also for his reaction to a recent statement by Russian businessman Artemy Lebedev. In an interview with Yuri Dud, Lebedev said that he would like to open a direct flight from Moscow to Odessa so that he could regularly visit Libkin's restaurant, calling it an ideal place to enjoy food and company. These words of Lebedev provoked a sharp reaction from Libkin.
Libkin, shocked by the statement, could not resist and responded on Instagram. He expressed his dislike for Lebedev's statements and emphasized that Odessa would remain inaccessible to him, regardless of his wishes.
Libkin stated:
“My position and at the same time the position of all Odessans in this short video. Usually I speak Ukrainian fluently, but I will answer this faggot Artemy Lebedev in Russian, so that he understands for sure. Artemy, just go to hell. You will not see Odessa, even if you have blue bangs, or yellow, or orange. Sit in Moscow, suck Putin's Moscow dick and that's it. That's all that's left for you. Period.”
Savva Libkin is a public figure, an expert on Odessa traditions and culture, a famous restaurateur, and the author of the bestseller “My Odessa Kitchen” and the new “Business in Odessa”. His establishments are not just restaurants where people come to enjoy the taste of unique dishes and meet with friends, but real landmarks of the city that convey the entire flavor of Odessa.
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