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 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
Steps:
- Position an oven rack 5-inches from the top of oven and set the broiler to high.
- Cut the peppers in half lengthwise, discard the seeds, and place cut-side down on a sheet pan. Broil until the skins are completely charred, about 10 minutes, rotating the pan halfway through. (Or char the peppers over gas burners, turning often.)
- Transfer the peppers to a large bowl, cover tightly with plastic wrap and allow then to steam for 15 minutes, then rub the skins off under running water. Drain and roughly chop into half-inch squares.
- Place a 10-inch cast-iron skillet over medium heat for 2 minutes. Add the oil and heat until shimmering, or until it reaches 335 to 350 degrees F. Stir in the garlic and salt and cook until the garlic begins to brown, about 1 minute.
- Add the harissa, brown sugar and preserved lemons and cook, stirring vigorously, for 30 seconds. Follow with the peppers, then grate the tomatoes directly into the pan using the large holes of a box grater, discarding the remaining pieces of skin. Reduce the heat to medium-low and simmer for 20 minutes, stirring every 5 minutes.
- Meanwhile, bring a small pot of water to a boil and prepare an ice bath in a large bowl. Carefully lower the eggs (in their shells) into the boiling water and cook for 1 minute then dunk in the ice bath for 30 seconds. Remove to a dish towel.
- Create 6 divots in the stew with the back of a large spoon or ladle, making them deep enough to hold the eggs without pushing through to the bottom of the pan. Crack the par-cooked eggs into the divots. (I usually break them one by one into a custard cup to protect the yolk.) Cook over medium-low heat until the whites are just set but the yolks are still runny, about 12 minutes.
- Garnish with chopped parsley and serve immediately.
- Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes.
- Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.
- Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
- Expect peak flavor and texture after about a month. As long as they're kept refrigerated, preserved lemons should keep indefinitely.
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
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
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 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
SHAKSHUKA
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
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.
SHAKSHUKA
Provided by Einat Admony
Categories Egg Leafy Green Tomato Breakfast Brunch Quick & Easy Chard Simmer Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
- 2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
- 3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
More about "shannons shakshuka food"
SHAKSHUKA: VEGGIES FOR BREAKFAST - PICNIC LIFE FOODIE
From picniclifefoodie.com
Estimated Reading Time 3 mins
SHAKSHUKA - RECIPE & VIDEO FOR DELICIOUS MIDDLE EASTERN ...
From toriavey.com
HOW TO MAKE SHAKSHUKA FOR A CROWD - HERITAGE FLORIDA ...
From heritagefl.com
STORY | MEET HADASSAH'S NEW FOOD GURU, SHANNON SARNA
From hadassah.org
SHAKSHUKA FOR A CROWD - JMORE
From jmoreliving.com
SHANNON'S FOOD MENU - ON THE MENU – SHANNONS IRISH PUB
From shannonsirishpub.ca
SHAKSHUKA - CLASSIC MEDITERRANEAN BREAKFAST - EATING EUROPEAN
From eatingeuropean.com
SHAKSHOUKA | COOKING FINAL FANTASY XIV FOOD - YOUTUBE
From youtube.com
EASY SHAKSHUKA RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
THREE ISRAELI FRIENDS TAKE SHAKSHUKA TO THE STREETS OF ...
From haaretz.com
SHANNON KUHN: SPICE UP YOUR DAY WITH SHAKSHUKA
From adn.com
FIVE RECIPES FROM SHANNON MARTINEZ'S NEW BOOK ... - GOOD FOOD
From goodfood.com.au
SHANNONS SHAKSHUKA RECIPES
From tfrecipes.com
EASY SHAKSHUKA RECIPE (TRADITIONAL SHAKSHUKA) | THE ...
From themediterraneandish.com
ISRAELI-AMERICAN CHEF BRINGS HUMMUS AND SHAKSHUKA TO THE ...
From jta.org
GREEN SHAKSHUKA | FOOD CHANNEL L RECIPES - YOUTUBE
From youtube.com
PRESSURE COOKER SHAKSHUKA – SHANNON MANGERCHINE
From shannonmangerchine.com
SHAKSHUKA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SHAKSHOUKA | TRADITIONAL EGG DISH FROM TUNISIA, MAGHREB
From tasteatlas.com
HOW TO MAKE THE PERFECT SHAKSHUKA | FOOD | THE GUARDIAN
From theguardian.com
SHAKSHUKA - TASTE AND TIPPLE - OTTAWA FOOD BLOGGER
From tasteandtipple.ca
HOW TO MAKE SHAKSHUKA, THE MOROCCAN ... - FOOD IS DELICIOUS.
From thetakeout.com
SHANNONS IRISH PUB – WINNIPEG IRISH PUB, BAR AND EATERY
From shannonsirishpub.ca
26 REASONS SHAKSHUKA IS THE MOST PERFECT FOOD
From buzzfeednews.com
BUDGETING FOR HEALTHY AND DELICIOUS MEALS THIS SEASON ...
From torontosun.com
SHAKSHOUKA - UNLOCK FOOD
From unlockfood.ca
IN THE KITCHEN WITH SHANNON SMITH FROM BEADS & BASIL/ALONG ...
From gofrenchyourself.com
EASY ONE-POT SHAKSHOUKA RECIPE - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
SHAKSHOUKA | SO DELICIOUS
From sodelicious.recipes
SHAKSHUKA PIZZA | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
WHAT IS SHAKSHUKA? EASY HOMEMADE SHAKSHUKA RECIPE - 2022 ...
From masterclass.com
SHAKSHOUKA - WIKIPEDIA
From en.wikipedia.org
SHAKSHUKA - PARENTSCANADA
From parentscanada.com
SHAKSHUKA – SHANNON MANGERCHINE
From shannonmangerchine.com
THE SIREN SONG OF SHAKSHUKA - JMORE
From jmoreliving.com
FOOD WISHES VIDEO RECIPES: SHAKSHUKA – SAY IT WITH ME NOW
From foodwishes.blogspot.com
SHAKSHOUKA, THE BEST SHAKSHUKA RECIPE, DELICIOUS!
From nikibfood.com
THE LAND OF MILK & HONEY... AND SHAKSHUKA! | VALUE NEWS ...
From valuenews.com
VIDEO: HOW TO MAKE SHAKSHUKA | THE NOSHER
From myjewishlearning.com
GREEN SHAKSHUKA - CHEF SHANNON SMITH
From chefshannon.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