Dr Shakshoukahs Shakshuka Recipe Ottolenghi Recipe For Shrimp

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SHAKSHUKA



Shakshuka image

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

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced
1/4 small bunch cilantro, leaves and tender stems separated, chopped
2 small cloves garlic, thinly sliced
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch red pepper flakes
Kosher salt and freshly ground pepper
1 15-ounce can whole peeled tomatoes, crushed by hand
4 large eggs
Warm pita bread, for serving

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



Shakshuka image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 cloves garlic, thinly sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon piment d'Espelette
Kosher salt and freshly ground black pepper
One 28-ounce can whole plum tomatoes with juices, hand-crushed or coarsely chopped
1 bunch fresh flat-leaf parsley, chopped
6 to 8 large eggs

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the olive oil to a large skillet over medium-low heat, followed by the onions, peppers and garlic. Cook, stirring gently from time to time, until soft, about 20 minutes. Stir in the cumin, smoked paprika, piment d'Espelette, salt and pepper. Stir in the tomatoes and chopped parsley, reserving a handful for garnish, and let the mixture simmer about 5 minutes.
  • Using the back of a spoon, create a crater in the tomato mixture and gently crack an egg into the crater; repeat with the remaining 5 to 7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4 to 6 minutes. Alternately, transfer the skillet to the oven for 5 minutes until the whites are set and the yolks are still runny. Garnish with reserved parsley.

TUNISIAN SHAKSHUKA WITH SHRIMP



Tunisian Shakshuka With Shrimp image

The Arabic word shakshuka loosely translates to "all mixed up" in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.

Provided by Jamel Charouel

Categories     brunch, dinner, lunch, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 garlic cloves, minced (about 3 teaspoons)
1/2 pound medium shrimp, peeled and deveined
Kosher salt and black pepper
1 medium yellow onion, diced
2 large beefsteak tomatoes, diced
1 green bell pepper, stemmed, seeded and diced
2 tablespoons tomato paste
1/2 teaspoon harissa paste
1/2 teaspoon ras el hanout
1/2 teaspoon ground caraway
1/4 teaspoon ground coriander
1/2 cup warm water
4 large eggs
Toasted baguette, for serving
Kalamata olives, Calabrese peppers and cornichons, for serving (optional)

Steps:

  • Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
  • In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
  • Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
  • Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.

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

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.

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