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!
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
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
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
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.
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
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.
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
EASY SHAKSHUKA
This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.
Provided by Lisa
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
- Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 9.4 g, Fiber 4.3 g, Protein 13.1 g, SaturatedFat 2.2 g, Sodium 654.2 mg, Sugar 7.7 g
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5/5 (75)Calories 354 per servingCategory Breakfast
- Heat the oil in a large, heavy saucepan over medium-high heat. I like to use a well-seasoned cast-iron skillet.
- Add the onions and ½ teaspoon kosher salt and cook, stirring often, until golden, about 5 minutes.
- Reduce the heat to medium. Add the garlic, paprika, cumin and red pepper flakes and cook, stirring, for 30 seconds.
- Add the tomatoes (undrained, the remaining ½ teaspoon kosher salt, and black pepper. Cook for 10 more minutes, uncovered, stirring frequently, to allow the sauce to thicken and the flavors to meld.
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Cuisine Mexican RecipesTotal Time 50 minsCategory Summer RecipesCalories 360 per serving
- Heat the oil in a large frying pan over the campfire (or barbecue or hob). Add the onions, peppers, chillies, garlic and spices, then fry gently for 10 minutes until the veg has softened and turned golden. Add the tomatoes, sugar, bay leaves and thyme, stir to combine, then season and simmer for 20-30 minutes until thickened, adding a little water if it looks too thick or starts to catch.
- Make four indentations in the sauce and crack an egg into each one. Cover the pan with a lid or foil and cook for 3-4 minutes until the whites are set but the yolks are still a little soft. Scatter with chopped parsley and serve from the pan.
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Reviews 63Calories 415 per servingCategory Breakfast And Brunch
- Heat olive oil over medium heat in a heavy 12-inch frying pan with tall sides and a lid (which you'll use later). Add onion and red bell pepper along with a good pinch of the salt and some freshly ground black pepper and cook, stirring occasionally, for about 5 minutes, until somewhat tender. Add garlic, cumin, paprika and pepper flakes and cook, stirring frequently, two minutes more. Add tomatoes and remaining salt and simmer until slightly thickened, about 15 minutes. Stir in feta.
- Reduce heat to medium-low and, working one at a time, use a spoon to make a small well for each egg and crack egg into it. Cover pan and simmer for 10-15 minutes, until whites are set. (See note.) Remove from heat and sprinkle with parsley and more salt and pepper. Serve with crusty bread or pita.
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Reviews 12Servings 2Cuisine GlobalCategory Breakfast, Brunch, Main Dish
- Heat some olive oil in a pan and fry the chopped garlic for a minute. Reduce to medium, add the onions, and continue cooking until the onions turn translucent.
- Now add the chopped tomatoes and cook till they turn tender and mushy. Add 1/4 cup water, salt, and mix well.
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- In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.
EASY SHAKSHUKA RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 20Servings 3Cuisine Mediterranean, Middle EasternCategory Breakfast
- Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
- Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.
- Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 10 minutes.
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- Heat the olive oil in a frying pan and fry off the chopped red onion. Once brown and softened, add the tinned tomatoes, chopped tomatoes and tomato passata and leave to simmer for 10 minutes.
- Season the tomato mixture with salt, pepper, oregano and paprika. Continue to cook for 2 minutes.
- Transfer the tomato mixture into an ovenproof dish. Create two small dips in the mixture and crack each egg into the well.
QUICK AND EASY SAVOURY SHAKSHUKA WITH COUSCOUS - RECIPES
From more.ctv.ca
Servings 1-2Total Time 1 hrCategory Dinner
- Heat the olive oil in a large frying pan over medium heat and add the onions. Season with a bit of salt and pepper and cook, stirring often, for about six minutes or until the onions start to soften. Add the finely minced garlic and cook for an additional two minutes or so just to cook off some of that raw garlic hit.
- Add the halved cherry tomatoes and continue to cook over medium heat for about five minutes or until the tomatoes start to break down a bit. Add the canned tomatoes, sugar, smoked paprika, and dried chilli flakes and stir to combine. Cover the pan and lower the heat. Allow the sauce to simmer away for 15-20 minutes, stirring occasionally.
- Meanwhile, set your kettle to boil and pour your couscous into a heatproof bowl. When the water has boiled, pour two cups onto the couscous, season with salt and pepper, stir, and cover tightly with plastic wrap. Allow this to sit for about eight to ten minutes while you finish up your shakshuka.
EASY SHAKSHUKA RECIPE-PERFECT FOR ANY MEAL OF THE DAY ...
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5/5 (6)Total Time 26 minsCategory Breakfast, Brunch, Dinner, LunchCalories 404 per serving
- Pre-heat oven to 350 degrees F. Heat a 12-inch oven proof skillet (cast iron works well) over medium heat. Add olive oil to the skillet, then add the chopped onions. Saute over medium heat for 2 minutes, then stir in the garlic.
- Add chickpeas to the skillet, along with paprika, fennel seed, and crushed red peppers. Stir well to combine ingredients and saute for 1 minute.
- Pour crushed tomatoes into the skillet, stir to combine with other ingredients, and simmer on low heat for 5 minutes. Season to taste with salt and pepper.
- Spread tomato chickpea mixture evenly across the skillet, and carefully crack the eggs, one at a time, over mixture. Transfer skillet to the oven and bake for ~ 8-10 minutes or until eggs are cooked to desired doneness.
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Reviews 12Category Main DishCuisine Middle EasternTotal Time 35 mins
- Set a dry skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
- Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.
- Add the ground spices, paprika, and kosher salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.
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From society19.com
Estimated Reading Time 6 mins
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- Love and Lemon’s “Best Shakshuka” Love and Lemon has a great shakshuka recipe if you’re a fan of including avocado into your brunch plans, but you’re getting sick of having avocado toast all the time.
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EASY MUSHROOM SHAKSHUKA | FAMILY-FRIENDS-FOOD
From family-friends-food.com
3/5 (2)Total Time 40 minsCategory Breakfast, Brunch, Lunch, Main CourseCalories 175 per serving
- Peel and finely dice the onion. Heat the olive oil in a large skillet or saute pan and cook the onion over a medium heat for 1-2 minutes until starting to soften.
- Add the chili flakes, cinnamon and cumin and cook for another minute. Then add the chopped mushrooms and continue to saute, stirring occasionally, for 5-8 minutes until they are softened and fragrant.
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5/5 (15)Calories 219 per servingCategory Breakfast
- Warm a skillet over medium heat with the olive oil. Once hot, add the onion and pepper to the pan.
- Sauté the onion and pepper over high medium-heat for a couple of minutes until the peppers have softened.
- Add the chillis, paprika, salt, and pepper and then stir. You could also wait to season with salt and pepper just before adding the eggs, to get it exactly right, to your tastes.
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