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
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 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
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
SHAKSHUKA
Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for a completely moreish dish. Each serving provides 462 kcal, 26g protein, 28g carbohydrates (of which 25g sugars), 25g fat (of which 8g saturates), 8.5g fibre and 1.4g salt.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
- Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture - you don't want it runny, but it mustn't get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
- Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yogurt or labneh on the side.
Nutrition Facts : Calories 462kcal, Carbohydrate 28g, Fat 25g, Fiber 8.5g, Protein 26g, SaturatedFat 8g, Sugar 25g
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
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.
TRADITIONAL SHAKSHUKA RECIPE
Provided by Michelle from Souper Cubes®
Categories Breakfast, brunch, middle eastern
Time 10m
Yield 4
Number Of Ingredients 14
Steps:
- Heat up 2-3 tablespoons olive oil in a large skillet. Once hot, add 1 onion (thinly sliced), 1 bell pepper (thinly sliced), and 1 hot chili pepper (thinly sliced without seeds). Sauté over medium-high heat.Minimize stirring to allow vegetables to char (should take 8-10 minutes).If making a double or triple portion: Sauté the onions separately from the peppers so that you do not overcrowd the pan or pot. Then once the vegetables are cooked, add together in the pan or pot.
- Lower heat to medium. Add 3-4 cloves garlic (minced), 1 teaspoon dried cumin, and 1-2 tablespoons paprika, and tomato paste to the sautéed onions and stir until fragrant (about 1 minute).Then add 2 tablespoons of tomato paste to the mixture and stir together. Cook for about a minute. It's okay if the bottom of the pot begins to brown.
- Add 28-oz can and 15-oz can crushed or diced tomatoes and 1 tablespoon of sugar to the sauce and stir.If using stovetop method: bring to a boil, then reduce to a light simmer and cook for 20+ minutes. Season with salt and pepper.If using oven: cook in a 325F oven for 90+ minutes with lid on. Season with salt and pepper.
- If making a single portion of shakshuka, ladle one-cup of red sauce into a small egg pan. Using a spoon, make two craters in the sauce. Crack an egg into each crater, then cover with lid for 6-8 minutes. Whites should be set. Cook yolks to preference.If making a full portion, use a spoon and make a crater for each egg you want to cook. Be careful not to overly crowd the pot or pan so there's enough shakshuka sauce for each egg to cook in. Cover with lid and cook until whites are set, and yolks are cooked to preference.Serve immediately with optional ingredients (toasted bread, feta cheese, parsley)
- Ladle leftover shakshuka sauce (without eggs) into Souper Cubes trays. One cup of shakshuka sauce is enough for 1-2 eggs, two cups for 3-4 eggs. Place lid on the tray and freeze.When you're ready to reheat the shakshuka, place the frozen cube in a pan and cook over a low-heat flame until it the sauce starts to melt. Then raise heat to medium and add eggs into the sauce. Cook for 6-8 minutes with lid on.
Nutrition Facts : ServingSize 4
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
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 WITH FETA
· Print Recipe If you ask me, shakshuka is a tragically under-appreciated dish. In fact, I'm surprised how many people don't know what it i...
Provided by Kendall
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Heat olive oil in a cast iron skillet over medium-high. Add the garlic, onion and bell pepper and cook until just soft; about 3 minutes. Add the spices and tomato paste and cook another 2 minutes.
- Add the can of tomatoes, breaking up each tomato into thirds or quarters in the pan*. Mix well and bring to a slow boil. Reduce heat to medium-low and let the tomatoes simmer to cook off some of the liquid; about 5-10 minutes. The mixture should start to thicken up.
- Using the back of a ladle, create a small pocket in the sauce near the edge of the pan and break an egg into the area. Repeat this process five more times, with the last egg being placed in the centre. Continue to simmer the tomatoes and eggs 2-3 minutes. The egg whites should start to cloud slightly.
- Place the cast iron pan in the oven for 8-10 minutes. Remove the pan from the oven when egg whites are opaque but the yolks are still somewhat soft- they should jiggle when you move the pan!**
- Sprinkle with feta cheese, parsley and cilantro, and serve in bowls with some toasted bread.
More about "traditional shakshuka food"
TRADITIONAL SHAKSHUKA RECIPE - SAUDER'S EGGS
From saudereggs.com
Servings 4Estimated Reading Time 3 mins
SHAKSHUKA RECIPE - LOVEFOOD.COM
From lovefood.com
A TRADITIONAL SHAKSHUKA RECIPE WITH A SPICY KICK | HUM ...
From humnutrition.com
Servings 1Estimated Reading Time 4 mins
- Add chopped onions and jalapeños; mix regularly. Cook for 3-4 minutes or until the onions are nearly translucent.
- Reduce heat to medium. Add chopped tomatoes and tomato paste. Gradually add water and mix until the shakshuka gets a thick liquified consistency. Add a pinch of sugar and spices, plus salt and pepper to taste.
- Crack eggs into pan and cover partially with lid. Let sit for 5-7 minutes, or until the whites are mostly cooked and the yolk is still runny.
SHAKSHUKA - TURKISH FOOD CHEF
From turkishfoodchef.com
5/5 (1)Total Time 1 hrCategory Appetizer, Main Course, Salad, Side DishCalories 170 per serving
EASY GREEN SHAKSHUKA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (32)Category BreakfastCuisine MediterraneanCalories 230 per serving
- In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (I like a little bit of char).
- Reduce the heat to medium. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (don’t let the garlic burn though, manage the heat as you need to).
- Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages). Add the spinach and toss to combine. Season with a pinch of kosher salt.
- Add the spices and toss to combine. Add ½ cup of water. Turn the heat to medium-low. Cover and let cook for about 8 to 10 minutes until the kale has completely wilted. Stir in the lemon juice.
TRADITIONAL SHAKSHUKA RECIPE (QUICK & EASY) - CHEF TARIQ
From cheftariq.com
Category Breakfast, VegetarianCalories 250 per servingTotal Time 30 mins
- Heat oil into large pan over medium heat. Add onions and garlic and cook until soft and translucent.
- Crack eggs into a bowl while tomatoes and onions cook. Using a wooden spoon, make a small nest in the mixture and pour in one egg. Continue with this until you have added all the eggs being sure not to cook eggs too close together.
ISRAELI SHAKSHUKA RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
5/5 (10)Category Dairy Free BreakfastCuisine IsraeliCalories 315 per serving
- Add tomatoes, tomato paste, chicken soup powder, and enough water to almost cover the tomatoes.
- Simmer on a low flame, occasionally pressing down on the tomatoes with the bottom of your spatula until you have a very thick sauce. Add salt and pepper to taste.
- Indent the sauce and drop the eggs into that spot and continue simmering until the whites are cooked but the yolk is still runny.
15 TRADITIONAL JEWISH FOODS YOU SHOULD KNOW ABOUT
EASY SHAKSHUKA -TRADITIONAL RECIPE | NOMADZEST
From nomadzest.com
Cuisine Middle EasternEstimated Reading Time 6 minsServings 6
- Heat oil in a large nonstick pan or cast iron skillet over medium heat. Add onions and peppers and season with salt. Let simmer until vegetables are soft and onions become translusent.
- Add garlic and spices to the pan and cook for about a minute. Keep stirring as this will dry up very quickly. Stir in the harissa paste and add tomatoes. Let simmer over medium heat while stirring occasionally until the tomatoes have sofetend into a sauce.
- Taste and adjust seasoning of salt and pepper, as needed. Add sugar and stir. While sauce cooks, preheat oven to 375°F or 180°C
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Take Skillet off the stove and place in the oven for 7-10 minutes or until whites are just set. If finishing on stove top, cover and cook over medium-low heat for about 8-12 minutes or until whites are just set.
TRADITIONAL SHAKSHUKA RECIPE - MOUNTAIN BERRY EATS
From mountainberryeats.com
Servings 6Total Time 30 minsCategory BreakfastCalories 159 per serving
- Add Garlic, paprika, cumin & coriander and cook 1 minute more until spices are fragrant and toasted.
MY DELICIOUS SHAKSHUKA RECIPE | PHOTOS & FOOD
From photosandfood.ca
- Cook for about 2 minutes, add the garlic, stir and cook for another 2 minutes or until the onions start to soften.
HOW TO MAKE THE PERFECT SHAKSHUKA | FOOD | THE GUARDIAN
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
A BRIEF HISTORY OF ISRAEL'S FAMOUS DISH, SHAKSHUKA
From theculturetrip.com
Author Lior KantorEstimated Reading Time 3 mins
A RECIPE FOR TRADITIONAL SHAKSHUKA ON A POLENTA BASE
From dangerouscupcakelifestyle.com
Estimated Reading Time 5 mins
TRADITIONAL ISRAELI SHAKSHUKA RECIPE - CULTURALLYOURS
From culturallyours.com
Estimated Reading Time 5 mins
TRADITIONAL SHAKSHUKA - SPANISH PASSION FOODS & WINES
From spanishpassionfoods.co.uk
Cuisine MediterraneanCategory BRUNCHServings 2Total Time 30 mins
TRADITIONAL FOOD - REVIEW OF DR. SHAKSHUKA, TEL AVIV ...
From tripadvisor.com
4/5 (1.1K)Location 3 Beit Eshel, 6802503
TRADITIONAL SHAKSHUKA (BAKED EGGS) - ZACS GREAT FOOD ...
From zacsgreatfood.com.au
Category Lunch Menu > Vegetarian Lunches
TRADITIONAL SHAKSHUKA RECIPE - COOKING GORGEOUS
From cookingorgeous.com
Ratings 1Category Breakfast, Main CourseCuisine Mediterranean, Middle Eastern, TurkishTotal Time 35 mins
SHAKSHUKA - A TRADITIONAL BREAKFAST STAPLE ... - FOOD NETWORK
From foodnetwork.co.uk
Cuisine Middle-EasternCategory Lunch, Brunch, BreakfastServings 2
SHAKSHUKA: TRADITIONAL EGGS IN TOMATOES (VEGETARIAN ...
From stirtomix.com
5/5 (1)Total Time 40 minsCategory Breakfast, Main CourseCalories 158 per serving
PROTEIN-RICH BREAKFAST: EGGS-BASED SHAKSHUKA ... - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 3 mins
FAST TRADITIONAL SHAKSHUKA RECIPE : SBS FOOD
From sbs.com.au
3.3/5 (11)Servings 4Cuisine Middle EasternCategory Breakfast
TIKKA MASALA SHAKSHUKA - WHOLE30, KETO RECIPE - GOOD FOOD ...
From goodfoodforgood.ca
SHAKSHUKA (TRADITIONAL TURKISH FOOD) – GAME OF SPICES
From gameofspicesblog.wordpress.com
A TRADITIONAL SHAKSHUKA RECIPE WITH A SPICY KICK - FOOD NEWS
From foodnewsnews.com
JR CHEF TRADITIONAL SHAKSHUKA 475GR - TROY FINE FOODS
From troyfinefoods.com
RECIPE: TRADITIONAL SHAKSHUKA - JMORE
From jmoreliving.com
SHAKSHUKA - FOOD WITH CREATION
From foodwithcreation.com
A NON-TRADITIONAL SHAKSHUKA - MARKED 4 GLORY
From marked4glory.com
TRADITIONAL ISRAEL FOOD SHAKSHUKA STOCK PHOTO - IMAGE OF ...
From dreamstime.com
SHAKSHOUKA | TRADITIONAL EGG DISH FROM TUNISIA, MAGHREB
From tasteatlas.com
TRADITIONAL SHAKSHUKA RECIPE BY FOOD DRIVE - YOUTUBE
From youtube.com
SHAKSHUKA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
TRADITIONAL ISRAEL FOOD SHAKSHUKA STOCK IMAGE - IMAGE OF ...
From dreamstime.com
CHEF SHARES RECIPE AND TIPS TO MAKE TRADITIONAL SHAKSHUKA ...
From goodmorningamerica.com
WHEN DO JEWISH EAT SHASHUKA? – CHICAGOJEWISHNEWS.COM
From chicagojewishnews.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