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 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
More about "eggplant shakshuka food"
ROASTED EGGPLANT SHAKSHUKA | THE BRICK …
Web Apr 19, 2016 Spiced Eggplant Shakshuka A spicy roast eggplant shakshuka, with cumin, fresh herbs and …
From thebrickkitchen.com
Servings 4Estimated Reading Time 5 mins
From thebrickkitchen.com
Servings 4Estimated Reading Time 5 mins
- Slice the eggplant into 1cm thick rounds. Brush each side with olive oil using a pastry brush and place in a single layer on the baking tray.
- Meanwhile, combine the the garlic, parsley, coriander, paprika, cumin and chilli in a medium bowl.
AUBERGINE SHAKSHUKA (EGGPLANT SHAKSHUKA)
Web Jul 22, 2015 2 small/medium aubergines (eggplants) 6-7 tablespoon olive oil 15 cloves garlic 2 teaspoon …
From family-friends-food.com
Reviews 22Category Breakfast, Brunch, Lunch, Main CourseCuisine IsraeliTotal Time 30 mins
From family-friends-food.com
Reviews 22Category Breakfast, Brunch, Lunch, Main CourseCuisine IsraeliTotal Time 30 mins
- Cut the aubergines (eggplants) into 1cm (½ inch) dice. Heat the olive oil in a large frying pan or skillet and saute the aubergine pieces for a few minutes until they soften and begin to colour.
- Peel and crush the garlic and add to the aubergines with the cumin, smoked paprika, cinnamon and cayenne. Continue to cook, stirring occasionally, for a few minutes until the spices are toasted and fragrant.
- Add the tinned tomatoes and stir well. If the sauce seems very thick, add a splash of water to thin it down slightly.
- Cook the sauce for around 15 minutes until the tomatoes are cooked and the sauce has darkened. Make four indentations in the sauce with the back of a spoon, and crack an egg into each one.
EGGPLANT SHAKSHUKA | LEITE'S CULINARIA
Web Aug 3, 2020 For the eggplant shakshuka 1 medium (3/4 to 1 lb) eggplant 4 to 5 tablespoons olive oil plus more for …
From leitesculinaria.com
5/5 (2)Total Time 45 minsCategory MainsCalories 435 per serving
From leitesculinaria.com
5/5 (2)Total Time 45 minsCategory MainsCalories 435 per serving
- Scatter with the remaining feta. If desired, drizzle the shakshuka with a little more olive oil, sprinkle with the cilantro and/or chiles, add a pinch of salt, and don’t forget some toasted sourdough bread to mop up every last bit of sauce.
LAMB & EGGPLANT SHAKSHUKA | CANADIAN LIVING
Web Total carbohydrate 22 g Fibre 7 g Sugars 11 g Protein 25 g Method In large cast-iron skillet, heat 1 tbsp olive oil over medium-high heat. Add onion; cook until softened, about …
From canadianliving.com
From canadianliving.com
BEST SHAKSHUKA RECIPE (EASY & AUTHENTIC)
Web Mar 18, 2022 Ingredients: what you'll need to make shakshuka Extra virgin olive oil Vegetables: 1 large chopped onion, 1 to 2 green bell peppers, and 2 minced garlic …
From themediterraneandish.com
From themediterraneandish.com
EGGPLANT SHAKSHUKA | HEINEN'S GROCERY STORE
Web Instructions. Set oven to 350°F. Line 1-2 (depending on the size of the eggplant) sheet pans with parchment paper. Tinfoil works just fine also, just make sure to spray it so …
From heinens.com
From heinens.com
PLUM TOMATO AND EGGPLANT SHAKSHUKA
Web Aug 28, 2017 Add eggplant; cook 2 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Step 4 Remove from heat. With spoon, create 4 indentations in …
From goodhousekeeping.com
From goodhousekeeping.com
EGGPLANT PARMIGIANA SHAKSHUKA + FIRST FOOD …
Web Aug 23, 2016 2 medium eggplants/aubergines, sliced in rounds *about* 1.5 cm thick 1 red onion, peeled and diced 1 red pepper, deseeded and chopped 2 cloves garlic, …
From kelliesfoodtoglow.com
From kelliesfoodtoglow.com
EGGPLANT SHAKSHUKA - THE GREEK FOODIE
Web May 23, 2022 This Eggplant Shakshuka is one of the best breakfast, brunch or lunch dishes. Perfectly soft-cooked eggs are simmered in a simple, slightly spicy eggplant …
From thegreekfoodie.com
5/5 (15)Category Breakfast, LunchCuisine GreekCalories 229 per serving
From thegreekfoodie.com
5/5 (15)Category Breakfast, LunchCuisine GreekCalories 229 per serving
SHAKSHUKA RECIPES | BBC GOOD FOOD
Web Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast Smoky shakshuka 6 ratings Our …
From bbcgoodfood.com
From bbcgoodfood.com
VEGAN SHAKSHUKA WITH TOFU AND EGGPLANT - THE NEW BAGUETTE
Web Feb 2, 2022 Place a layer of cubed eggplant in a colander and sprinkle generously with salt, continuing to layer and sprinkle each layer. Let stand for 15 to 30 minutes.
From thenewbaguette.com
From thenewbaguette.com
SHAKSHUKA - TURKISH AUTHENTIC SAKSUKA **UPDATED - TURKISH …
Web Sep 6, 2018 Heat 2-3 tbsp. vegetable oil in your saucepan. Add your chopped onion, green chili pepper and garlic and sauté until it changes its colour. Add your 1 tbsp. …
From turkishfoodchef.com
From turkishfoodchef.com
VEGAN EGGPLANT SHAKSHUKA - DEL'S COOKING TWIST
Web Jul 28, 2017 For the shakshuka: 1 medium-large eggplant, diced Salt and Ground Black Pepper, to taste 2 – 3 Tablespoons olive oil 1 onion, chopped ½ teaspoon cumin ½ …
From delscookingtwist.com
From delscookingtwist.com
AUBERGINE SHAKSHUKA RECIPE - LOVEFOOD.COM
Web Step-by-step. Preheat the oven to 220°C/425°F/gas mark 7. Heat 1 tablespoon of oil in a large frying pan. Season the aubergine slices and fry them in batches for 3–4 minutes …
From lovefood.com
From lovefood.com
BEEF SHAKSHUKA WITH SMOKED EGGPLANT RECIPE : SBS FOOD
Web 1. Use a sharp knife to pierce the eggplant in a few places and place each directly over a naked flame on the stovetop. Cook on medium heat, turning occasionally with metal …
From sbs.com.au
From sbs.com.au
EGGPLANT SHAKSHUKA | FOLLOW YOUR HEART®
Web Add eggplant rounds and ½ cup of dairy-free feta to sauce. Cover and cook for additional 8-10 minutes. Garnish with parsley and a few additional sprinkles of Feta and serve with …
From followyourheart.com
From followyourheart.com
CALAMARI AND EGGPLANT SHAKSHUKA - FOOD FASHION PARTY
Web Jun 24, 2021 Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover, cook the tomato mixture for 10 more minutes; stir occasionally. Uncover, add …
From foodfashionparty.com
From foodfashionparty.com
WHEN EGGPLANT MEETS EGGS - THE NEW YORK TIMES
Web Sep 3, 2021 A favorite eggplant recipe of mine during that period was to cook chunks of it with loads of spices, garlic, tomatoes and herbs until everything was collapsed and silky, …
From nytimes.com
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love