Shakshuka A La Doktor Shakshuka Food

SHAKSHUKA A LA DOKTOR SHAKSHUKA

Shakshuka a la Doktor Shakshuka image

Provided by Joan Nathan

Categories Egg Tomato Breakfast Brunch Vegetarian Dinner Lunch Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
6 cloves garlic, roughly diced
2 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 teaspoons tomato paste
1/4 cup vegetable oil
6 large eggs

Steps:

1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.

SHAKSHUKA

Shakshuka image

An Israeli dish served at Ori Apple, a hummus restaurant on St. Marks Place in Lower Manhattan. An "eat anytime" dish. From an article in the Wednesday food section of the New York Times.

Provided by Kumquat the Cats fr

Categories Breakfast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 medium onion, roughly chopped
2 garlic cloves, minced
1 teaspoon jalapeno, minced and seeded (or more to taste)
2 red peppers or 2 green peppers, roughly chopped
8 fresh plum tomatoes, roughly chopped
2 (28 ounce) cans Italian plum tomatoes, strained (peeled)
1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper
2 teaspoons sweet paprika
1 teaspoon turmeric
1 teaspoon salt, more to taste
1 teaspoon fresh ground black pepper, more to taste
1 teaspoon sugar
1 cup canned tomato juice
1/2 cup vegetable broth
4 large eggs
za'atar spice mix, for serving
4 pita breads, warmed

Steps:

Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.

SHAKSHUKA

Shakshuka image

This recipe is one that I got from Taste of Home. It was posted there by a person named Ezra Weeks. It can be made for either breakfast, lunch, or dinner. Both my DH and I loved the flavors! I served this with toasted English muffins and sliced fresh pears. The eggs can e topped with cheese if desired.

Provided by Kendra

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon cumin, ground
1 teaspoon chili powder
1 teaspoon chili sauce (I used Frank's)
1/2 teaspoon salt
1/2 teaspoon lemon pepper
4 tomatoes, chopped
4 eggs
chopped fresh cilantro, if desired

Steps:

In a non-stick skillet heat oil over medium heat. Add onion. Cook and stir 4 - 6 minutes until tender. Add next 6 ingredients and cook for an additional minute.
Add tomatoes and cook for an additional 3 - 5 minutes, until mixture is thickened, stirring occasionally.
With the back of a spoon, make four wells in the tomato mixture. Top each well with cilantro, if desired, then break an egg into each well.
Cook for 4 to 7 minutes until eggs are cooked to desired doneness.

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