ISRAELI SHAKSHUKA
Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Sauce can be made in a advance to be reheated at the time that eggs are done. In this recipe, I've reduced the amount of oil used to make it low fat, but you can use more if you need to.
Provided by AniSarit
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
- Add red bell pepper and continue sauteeing until it softens up.
- Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
- With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
- Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
- The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
- Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
- Cover tightly with a lid and simmer for 20 minutes.
Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 1.9, Cholesterol 186, Sodium 84, Carbohydrate 13.3, Fiber 3.8, Sugar 8.5, Protein 8.8
SHAKSHUKA
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the olive oil to a large skillet over medium-low heat, followed by the onions, peppers and garlic. Cook, stirring gently from time to time, until soft, about 20 minutes. Stir in the cumin, smoked paprika, piment d'Espelette, salt and pepper. Stir in the tomatoes and chopped parsley, reserving a handful for garnish, and let the mixture simmer about 5 minutes.
- Using the back of a spoon, create a crater in the tomato mixture and gently crack an egg into the crater; repeat with the remaining 5 to 7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4 to 6 minutes. Alternately, transfer the skillet to the oven for 5 minutes until the whites are set and the yolks are still runny. Garnish with reserved parsley.
SHAKSHUKA
Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs
Provided by Good Food team
Categories Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
- Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Protein 21 grams protein, Sodium 1.25 milligram of sodium
SHAKSHUKA WITH FETA
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It's a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven's heat.
Provided by Melissa Clark
Categories dinner, weeknight, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 640 milligrams, Sugar 7 grams, TransFat 0 grams
EASY SHAKSHUKA RECIPE
Steps:
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.
Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving
BEST SHAKSHUKA
Originally from North Africa, shakshuka is a popular breakfast food throughout the Middle East. This recipe is simple and satisfying, featuring eggs poached in a harissa-spiced tomato sauce. Serve it with pita or crusty bread for breakfast, brunch, or dinner!
Provided by Jeanine Donofrio
Categories Breakfast
Time 35m
Number Of Ingredients 18
Steps:
- Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
- Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
SHAKSHUKA RECIPE (EASY & TRADITIONAL)
Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video above to see how quickly it comes together!
Provided by Lisa Bryan
Categories Breakfast Main Meal
Time 30m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and parsley.
Nutrition Facts : Calories 146 kcal, Carbohydrate 10 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 164 mg, Sodium 256 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
THE BEST SHAKSHUKA RECIPE
This is hands-down the best shakshuka recipe! All my shakshuka tips, plus, tips for making shakshuka for one.
Provided by Amy Kritzer
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- In a large 12-oz sauté pan, heat oil over medium heat. Add onions and pepper and a pinch of salt and saute for 5 minutes, stirring occasionally, until veggies and soft and slightly browned.
- Add garlic and cook for one more minute until fragrant (add a little more olive oil if needed.)
- Then add the tomato paste, harissa, cumin, paprika and chili pepper flakes and sauté for 3 minutes, stirring occasionally, or until tomato paste brows.
- Add diced tomatoes and combine, and simmer for 5-8 minutes until sauce thickens.
- Season to taste with salt and pepper.
- Put one egg in a small ramekin and dig a small well with a spoon in the shakshuka for the egg to go in. Repeat with the other eggs. Simmer over medium for 10 minutes or until the whites are cooked but the yolks are still runny. Serve immediately with cilantro, avocado and a drizzle of olive oil!
EASY SHAKSHUKA
Learn how to make the best shakshuka with this foolproof recipe! Shakshuka is a popular Middle Eastern dish featuring poached eggs in a hearty tomato and pepper sauce. Recipe yields 4 to 6 servings.
Provided by Cookie and Kate
Categories Main dish
Time 35m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
- Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
- Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
- Turn off the heat. Taste (careful, it's hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
- Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they'll continue cooking after you pull the dish out of the oven.)
- Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.
Nutrition Facts : ServingSize 1 of 6 small servings with 1 egg each, Calories 216 calories, Sugar 9.4 g, Sodium 534.5 mg, Fat 12.8 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 16.6 g, Fiber 4.4 g, Protein 11.2 g, Cholesterol 197.1 mg
SHAKSHUKA
Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for a completely moreish dish. Each serving provides 462 kcal, 26g protein, 28g carbohydrates (of which 25g sugars), 25g fat (of which 8g saturates), 8.5g fibre and 1.4g salt.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
- Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture - you don't want it runny, but it mustn't get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
- Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yogurt or labneh on the side.
Nutrition Facts : Calories 462kcal, Carbohydrate 28g, Fat 25g, Fiber 8.5g, Protein 26g, SaturatedFat 8g, Sugar 25g
SHAKSHUKA
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. -Ezra Weeks, Calgary, Alberta
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.
Nutrition Facts : Calories 159 calories, Fat 12g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
EASY SHAKSHUKA
This easy shakshuka recipe is a healthy one-pan dish with poached eggs in a flavorful tomato sauce. It comes together quickly and can be served any time of the day!
Provided by Brittany Mullins
Categories Lunch/Dinner
Number Of Ingredients 15
Steps:
- Sauté veggies: Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant - about 5 to 10 minutes.
- Add spices and tomatoes: Add cumin, paprika, cayenne, curry, turmeric, salt and pepper. Give the mixture a stir and cook for about 1 minute more. Add diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes. Add feta cheese to the tomato mixture and stir.
- Add eggs: Crack eggs into tomato sauce. You should be able to fit 4-5 eggs in a large skillet. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.
- Serve: Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 284 kcal, Sugar 8 g, Sodium 620 mg, Fat 18 g, SaturatedFat 6 g, Carbohydrate 17 g, Fiber 3 g, Protein 14 g, Cholesterol 224 mg, UnsaturatedFat 6 g
THE BEST SHAKSHUKA
The best shakshuka recipe with perfectly spiced tomato sauce, peppers, onions, and eggs. The most epic brunch served with pan-fried potatoes or crusty bread!
Provided by Alexis Joseph | Hummusapien
Categories Breakfast
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil over medium heat in a cast iron skillet or medium skillet of choice.
- Once hot, add onion plus a good pinch of salt and pepper and sauté for 5 minutes, stirring often. Add bell pepper and jalapeño and sauté for another 5 minutes or until veggies are getting nice and browned. Add garlic and cook for 30 seconds. Add spices, salt, and pepper. Stir for another minute.
- Immediately add tomatoes and their juices, stirring well to combine. If you have extra parsley or cilantro, stir that in too. Reduce heat to low and simmer for about 10 minutes, or until sauce has thickened.
- Use a spoon to make 4 wells in the sauce and crack eggs into holes, spooning a little sauce over the white edges. Sprinkle with salt. Keep heat on low, cover, and cook for 6-8 minutes, or until whites are set. Make sure you don't overcook them or they'll be rubbery.
- Garnish with cilantro or parsley and serve immediately with potatoes or crusty bread!
Nutrition Facts : ServingSize 1 serving, Calories 320 calories, Sugar 13.3 g, Sodium 1086.1 mg, Fat 17.7 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 26.5 g, Fiber 6.1 g, Protein 16.5 g, Cholesterol 372 mg
SHAKSHUKA - CLASSIC MEDITERRANEAN BREAKFAST
Shakshuka is a Classic Mediterranean Breakfast with poached eggs in tomato pepper sauce. There are many interpretations of Shakshuka, but in its most basic form, it is simply a bell pepper with tomato dish, with eggs poached in. It's so simple and yet so amazing. Actually, Divine!
Provided by Edyta
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in the heavy skillet like cast iron
- Add onions and peppers and cook them until soft for about 5 minutes, stirring occasionally
- Add garlic and cook for another minute
- Add tomatoes, sugar, and harrisa and cook for about 7 minutes
- Season well with salt and pepper and add more harrisa if you want more spice
- With a wooden spoon, make 4 indentations in the mixture and add an egg in each of them
- Cover the pot and cook until the egg whites are just set
- Sprinkle with fresh parsley and serve immediately with pita bread or crusty bread.
- Enjoy.
Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 228 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SHAKSHUKA
A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.
Provided by Tori Avey
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
- Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
- Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
- Cover the pan with a lid. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
- Some people prefer their shakshuka with more runny yolks. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste, making sure the egg whites are set before serving. Garnish with the chopped parsley or cilantro, if desired. A sprinkle of feta cheese on top is also nice!
Nutrition Facts : Calories 129 kcal, Carbohydrate 10 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 343 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
THE BEST EGGPLANT SHAKSHUKA
In this traditional Middle Eastern dish, a thick, chunky tomato and eggplant sauce serves as a bed for perfectly-cooked eggs. In winter, you can omit the eggplant, and make shakshuka on a budget with one can of tomatoes. The quantities mentioned here will make shakshuka out of four eggs, with plenty of sauce to mop up. The sauce can be scaled up by half to make 6-7 eggs - all you need is just a large enough pan. Double the sauce, and you can easily make 10 eggs in a very large pan.
Provided by Ksenia Prints
Time 1h5m
Number Of Ingredients 13
Steps:
- Chop onions finely. Dice eggplant and tomatoes into 1/2 inch cubes. Place eggplant in a colander, and salt it to draw liquids out. Mince garlic finely. If using a fresh jalapeno pepper, chop 1/2 a pepper finely.
- Heat a large pan to medium heat - the pan would preferably be either non-stick, or enamel-coated (trust me, you want something that you're not going to have to scrape eggs and sauce from). When pan is hot, add one TB of vegetable oil, and onion. Saute onion on medium heat for 5 minutes, then lower heat to medium-low and cook for another 5.
- When onions have turned golden, add 2 TBs of oil and eggplant cubes - but do not crowd them! It's better that you use less eggplant than crowding it, because it won't result in an even browning. Let eggplant brown for a few minutes, then when the eggplant has soaked up all the oil, add another TB of oil, and toss eggplant to coat. Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure equal coverage, until all have coloured evenly.
- Add tomatoes to pan. Let tomatoes draw water on medium heat, stirring occasionally, until they all break down into a chunky sauce (this can take anywhere between 15 and 25 minutes). Add chopped garlic cloves and spices.
- Crack eggs into a bowl. Traditionally, eggs are simply poured into the shakshuka sauce, one egg per hole; but some people, myself included, prefer the eggs scrambled separately, and then mixed with a bit of sauce in their little nests. If you're unsure what you will prefer, try both methods.
- With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest (or a bit of egg scramble per nest, if going the scrambled route). On medium heat, cover pan (this is important!), and let eggs cook between 8 to 10 minutes, testing for doneness after eight (you want the whites of the eggs to set and change from translucent, while the yolk should still be a little jiggly). Squeeze the juice of half a lemon on the shakshuka.
- Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread, to taste. Don't forget to sop up the sauce when you're done.
Nutrition Facts : Carbohydrate 35 g, Protein 17 g, Fat 38 g, SaturatedFat 5 g, Cholesterol 327 mg, Sodium 1327 mg, Fiber 12 g, Sugar 19 g, Calories 525 kcal, ServingSize 1 serving
SHAKSHUKA
Steps:
- Heat oven to 400°F. Heat oil in large oven-safe skillet on medium. Add onion and sauté until golden brown and tender, 8 minutes. Stir in garlic, cumin and ½ teaspoon each salt and pepper and cook 1 minute. Stir in tomatoes, transfer to oven and roast 10 minutes.
- Remove pan from oven, stir, then make 8 small wells in vegetable mixture and carefully crack 1 egg into each. Bake eggs to desired doneness, 7 to 8 minutes for slightly runny yolks. Sprinkle with spinach and, if desired, serve with toast.
SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
SHAKSHUKA WITH FETA
· Print Recipe If you ask me, shakshuka is a tragically under-appreciated dish. In fact, I'm surprised how many people don't know what it i...
Provided by Kendall
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Heat olive oil in a cast iron skillet over medium-high. Add the garlic, onion and bell pepper and cook until just soft; about 3 minutes. Add the spices and tomato paste and cook another 2 minutes.
- Add the can of tomatoes, breaking up each tomato into thirds or quarters in the pan*. Mix well and bring to a slow boil. Reduce heat to medium-low and let the tomatoes simmer to cook off some of the liquid; about 5-10 minutes. The mixture should start to thicken up.
- Using the back of a ladle, create a small pocket in the sauce near the edge of the pan and break an egg into the area. Repeat this process five more times, with the last egg being placed in the centre. Continue to simmer the tomatoes and eggs 2-3 minutes. The egg whites should start to cloud slightly.
- Place the cast iron pan in the oven for 8-10 minutes. Remove the pan from the oven when egg whites are opaque but the yolks are still somewhat soft- they should jiggle when you move the pan!**
- Sprinkle with feta cheese, parsley and cilantro, and serve in bowls with some toasted bread.
THE BEST SHAKSHUKA
Shakshuka! Have You Ever Visited Israel? You'll Find The Best Shakshuka Served in Almost Every Single Restaurant and Enjoyed Anytime of day...
Provided by Nina Cole
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- In a large frying pan, heat oil and add bell peppers and onions. Cook for 5 minutes until onions are soft and translucent.
- Add garlic, paprika, cumin and chili powder and cook for another 1 minute.
- Add can of tomatoes including all the juices and break apart bigger tomatoes using a cooking spoon.
- Season with salt and pepper to taste and bring pan to a simmer.
- Use a spoon to make 6 small spaces for eggs. Crack open an egg into each small well.
- Cover pan with lid and cook for about 5-8 minutes until eggs are cooked to your preference.
- Season eggs with salt and pepper and garnish with cilantro and parsley before serving.
Nutrition Facts : Calories 122, Fat 5.4g, Carbohydrate 9.7g, Protein 8g, Cholesterol 186.5mg, Sodium 348mg
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- Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
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- In a deep non-stick saute pan, heat olive oil to medium heat. Add in diced onion, bell pepper, and zucchini. Cook for 5 minutes, until the onion is translucent.
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