SHAKSHUKA PIZZA
Steps:
- Put a pizza stone or upside-down sheet pan in the oven and preheat the oven to 475 degrees F.
- Heat the olive oil in a saute pan over medium heat and add the onion. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the garlic, harissa powder if using, cumin, sugar, a good pinch of salt and a few turns of black pepper, and cook for 1 minute. Add the tomato paste and diced tomatoes and simmer, stirring occasionally, for 15 minutes.
- Flatten your pizza dough out either on a floured pizza peel or, if you're clumsy with a pizza peel like me, on a piece of parchment paper. Top the pizza with the tomato sauce, leaving a border around the edges. Create four wells on top of the pizza, then crack the eggs into them. Sprinkle with the feta, then carefully slide the pizza on the parchment onto your pizza stone or inverted sheet pan. Bake until the egg whites have set but the yolks are runny and the crust is lightly browned, 7 to 10 minutes.
- Drizzle with extra-virgin olive oil, then sprinkle with parsley and enjoy!
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
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 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 - 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 (MIDDLE EASTERN BREAKFAST DISH)
This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.
Provided by viking
Categories Breakfast and Brunch Eggs
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
- Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 15.8 g, Cholesterol 372 mg, Fat 14.9 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 442.9 mg, Sugar 8.2 g
SHAKSHUKA BREAKFAST PIZZA
Steps:
- Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add cinnamon, paprika, cumin, garlic and cayenne; cook 1 minute longer. Stir in tomatoes, hot sauce, salt and pepper; cook and stir over medium heat until thickened, about 10 minutes., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Bake until edge is lightly browned, 10-12 minutes., Spread crust with tomato mixture. Using a spoon, make 6 indentations in tomato mixture; carefully break an egg into each. Sprinkle with feta. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.
Nutrition Facts : Calories 336 calories, Fat 12g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 654mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
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
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- Preheat a pizza stone in the middle rack of your oven at 475°F. If you don't have a pizza stone, you can just preheat the oven and line two baking sheets with parchment paper; set aside.
- In a large skillet, heat 3 tablespoons of olive oil over moderate heat. Once hot, add in the onion and red bell pepper and cook until softened, about 15 minutes. Add the garlic, cumin, paprika, and cayenne pepper and cook for another 1 to 2 minutes. Stir in the tomatoes with their juice and use the back of a spoon to break to tomatoes down. Season with salt and pepper; simmer until the tomatoes have thickened, about 10 minutes. Taste and adjust seasoning if necessary, adding more salt or pepper if needed. Remove from heat and allow to cool slightly.
- Working with one piece of dough at a time, place on a lightly floured work surface. Use your hands to pull and stretch the dough to about 6 to 8 inches. Dust a pizza peel with flour and place the rolled dough on. Top with a quarter of the tomato mixture and spread out evenly, leaving a 1-inch border along the sides for the crust. Make a well in the center and carefully crack an egg. Top with a few crumbles of feta and brush the crust lightly with the remaining oil. Sprinkle the edges with sesame seeds. Carefully transfer the pizza to the hot pizza stone and cook until golden brown around the edges and the egg white has set, about 10 to 12 minutes. Repeat with the remaining pizzas. Depending on the size of your pizza stone, you can probably cook two at a time. Alternately, you can place two pizzas on a baking sheet lined with parchment paper and cook them all at once in the hot oven on the trays for 18 to 20 minutes.
- Once pizzas are done, allow to cool slightly before serving. Garish with more crumbled feta, salt and pepper on the egg, fresh cilantro leaves and hot sauce. Enjoy!
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