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
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.
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
REAL ISRAELI SHAKSHUKA
This is a classic Israeli/Sephardic dish. In hebrew Le'Shakshek means "to shake," after you see the finished product you'll understand why it is named this. This is a very easy dish to make and is extremely good for a college student's budget. This is a classic food that always reminds me of Israel. I scoured the internet one night looking for a good recipe and after a lot of experimentation found my favorite recipe. Most of the recipes I found make a lot, but I only needed for one serving, so this just that. In the recipe I say to use a third of a 28 oz can of tomatoes. I personally like more tomatoes, but obviously you can change the recipe according to your tastes, try using only half of the can. I also don't like onions, so I only put very little in, chopped finely. Good Luck and Bete'avon!
Provided by leibo26
Categories Breakfast
Time 25m
Yield 1 pan, 1 serving(s)
Number Of Ingredients 9
Steps:
- Drain most (but not all) liquid from the tomatoes.
- With your hands break apart tomatoes, keep uneven and chunky.
- Put the tomatoes in the pan along with the garlic, salt, paprika, cayenne pepper, tomato paste and olive oil.
- Bring to a simmer and cook uncovered over low heat until thick (about 15 minutes while stirring occasionally).
- When tomato sauce is thick, break egg over cup or bowl (make sure there is no blood or pieces of the shell) then dump the egg into the pan (making sure not to break the yolk). Put the eggs on opposite sides of the pan so they don't blend together.
More about "israeli shakshuka recipes"
CLASSIC ISRAELI SHAKSHUKA RECIPE - JAMIE GELLER
From jamiegeller.com
Cuisine Israeli & Middle EasternCategory BreakfastServings 2Total Time 25 mins
- Cover on low heat for 15 minutes. Make a little space for the eggs with your cooking utensil and gently place the eggs.
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.
ISRAELI BREAKFAST OF CHAMPIONS: SHAKSHUKA - FOOD REPUBLIC
From foodrepublic.com
Servings 4-6Estimated Reading Time 1 min
TRADITIONAL ISRAELI SHAKSHUKA RECIPE - CULTURALLYOURS
From culturallyours.com
Estimated Reading Time 5 mins
SHAKSHUKA SHAKE UP - 16 RECIPES - JAMIE GELLER
From jamiegeller.com
BEST SHAKSHUKA RECIPE (EASY & AUTHENTIC) | THE …
From themediterraneandish.com
BEST SHAKSHUKA RECIPE (EASY & TRADITIONAL) | DOWNSHIFTOLOGY
From downshiftology.com
SHAKSHUKA RECIPE, ISRAELI SHAKSHUKA, AUTHENTIC SHAKSHOUKA
From natashaskitchen.com
CLASSIC ISRAELI SHAKSHUKA - VEGETARIAN - KOSHER RECIPE
From chabad.org
TRADITIONAL SHAKSHUKA RECIPE - SAUDER'S EGGS
From saudereggs.com
SHAKSHUKA (MIDDLE EASTERN BAKED EGGS) | RECIPETIN EATS
From recipetineats.com
BEST ISRAEL-INSPIRED VEGAN SHAKSHUKA RECIPE
From israelforever.org
THE BEST SHAKSHUKA RECIPE - WHAT JEW WANNA EAT
From whatjewwannaeat.com
TRADITIONAL ISRAELI BREAKFAST RECIPE | RECIPE: ISRAELI …
From gct.com
SHAKSHUKA AND ALL ITS VARIATIONS | GET CRACKING - EGGS.CA
From eggs.ca
SHAKSHUKA: THE PERFECT MEAL FOR ANY TIME OF DAY
From chabad.org
HOW TO MAKE SHAKSHUKA | KITCHN
From thekitchn.com
HOW TO MAKE ISRAELI SHAKSHUKA: RECIPE AND VIDEO
From touchpointisrael.com
SHAKSHUKA | MY JEWISH LEARNING
From myjewishlearning.com
AMY'S ISRAELI SHAKSHUKA RECIPE
From amyalbertson.com
A BRIEF HISTORY OF ISRAEL'S FAMOUS DISH, SHAKSHUKA
From theculturetrip.com
ISRAELI SHAKSHUKA - SPICEBREEZE
From spicebreeze.com
JAMIE MILNE'S FAVOURITE SAUCY ISRAELI SHAKSHUKA RECIPE
From thekit.ca
ISRAELI SHAKSHUKA – JIDA
From jidakitchen.com
SHAKSHUKA: THE PERFECT DISH FOR ANY OCCASION - ISRAEL21C
From israel21c.org
ISRAELI SHAKSHUKA - בלוג בבנייה -LINORS.COM
From linors.com
ISRAELI SHAKSHOUKA | HOW TO MAKE SHAKSHOUKA | CULINARY BUTTERFLY
From culinarybutterfly.com
EASY ISRAELI SHAKSHUKA RECIPE - ANGLO-LIST
From anglo-list.com
ISRAELI SHAKSHUKA - THE HEAVENLY PIE
From theheavenlypie.com
ISRAELI DISHES - RECIPES FROM ISRAEL - SHAKSHOUKA
From israelsite.net
Шакшута рецепт SHAKSHUKA RECIPE,SHAKSHUKA ISRAELI BREAKFAST
From youtube.com
CHEF LIFE AND A SAUCY SHAKSHUKA RECIPE - THE LEFT HANDED CHEF
From lhceatery.com
SHAKSHUKA - RECIPE FOR AN ISRAELI NATIONAL BREAKFAST - FERNWEH KOCH
From fernweh-koch.de
ISRAELI SHAKSHUKA FOR PASSOVER - EASY SHMEEZY RECIPES
From easyshmeezyrecipes.com
SHAKSHUKA - OTTOLENGHI
From ottolenghi.co.uk
HOW TO MAKE ISRAELI SHAKSHUKA - YOUTUBE
From youtube.com
AUTHENTIC ISRAELI SHAKSHUKA RECIPE - THIS AMERICAN BITE
From thisamericanbite.com
ISRAELI SHAKSHUKA | EASIEST RECIPE - BURMA SPICE
From burmaspice.com
SHAKSHUKA RECIPE - PAZ BY NATURE
From pazbynature.com
HOW TO MAKE ISRAELI SHAKSHUKA: A VIDEO RECIPE - HAARETZ.COM
From haaretz.com
SHAKSHUKA, SHAKSHUKA RECIPE, ISRAELI SHAKSHUKA RECIPE
From kannammacooks.com
SHAKSHUKA FOR ONE - THE TASTE OF KOSHER - RECIPES
From thetasteofkosher.com
SHAKSHUKA (POACHED EGGS IN SAUCE) RECIPE | TASTING TABLE
From tastingtable.com
ISRAELI BREAKFAST SKILLET (SHAKSHUKA) – REAL FOOD COACHING
From realfoodcoaching.org
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 »
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #breakfast #eggs-dairy #vegetables #diabetic #holiday-event #kosher #vegetarian #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #inexpensive #low-in-something #tomatoes #brunch #4-hours-or-less
You'll also love