Braised Eggs Shakshuka Recipes
BRAISED EGGS (SHAKSHUKA)
A brunch favourite this dish of braised eggs in a tomato pepper sauce (more commonly known as shakshuka), is a delicious and simple dish.
Provided by Ceri Jones
Categories Breakfast
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan.
- Add the peppers and cook over a medium heat for 10 minutes until the vegetables soften.
- Add the garlic, spices, tomato puree and salt and stir for a minute or so.
- Next add the chopped tomatoes, stir, bring to a simmer and leave to cook for another 10-15 mins to allow the sauce to thicken. Taste and adjust seasoning if necessary
- Turn the heat down to a gentle bubble. Make 4 wells in the sauce and crack an egg into each one. If you've got a lid for your frying pan pop it on top, if not you can use an upturned similar sized frying pan. The eggs will take about 10 minutes to poach. Don't let the pan get too hot or the yolks will over cook.
- Remove the pan from the heat, and rest for a few minutes, before topping with freshly chopped parsley and a sprinkle of sumac. Gently spoon into serving bowls, adding any sides that you fancy.
- Recipe easily scales up!
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
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