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.
MINI KALE SHAKSHUKA
Provided by Molly Yeh
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.
- Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.
- Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.
- Top each cocotte with a drizzle of yogurt and a sprinkle of za'atar, parsley, salt and pepper. Serve immediately with crusty bread.
SIMPLE SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, orange bell pepper, salt, pepper, cumin, paprika, garlic, crushed tomatoes, bay leaf, fresh baby kale, large eggs, feta cheese, bread
Provided by Isabel Castillo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large cast iron skillet over medium-low heat.
- Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
- Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
- Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
- Stir in the baby kale until wilted.
- Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
- Top with the feta cheese and remove the pan from the heat.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 25 grams, Fat 18 grams, Fiber 5 grams, Protein 15 grams, Sugar 14 grams
INSTANT POT® PALEO AND KETO EGG SHAKSHUKA WITH KALE
Try this tasty keto and paleo breakfast shakshuka full of greens! Delicious, quick, and so easy to make in just minutes in your Instant Pot®!
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
- Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 19.6 g, Cholesterol 165.6 mg, Fat 10.7 g, Fiber 4 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 682 mg, Sugar 10.5 g
BUTTERNUT SQUASH + KALE SHAKSHUKA HARVEST BOWL (AS PITA FILLING + YOGURT)
Borrowing classic flavors from the beloved Middle Eastern staples - aromatic, herby za'atar and sweet tomatoes - this pre-portioned, vegetable-heavy variation mixes in butternut squash, cauliflower, and kale (as well as their many nutrients), too.
Number Of Ingredients 6
Steps:
- Empty cup into a nonstick pan or microwave-safe bowl.
- For stovetop, stir over medium heat and add 1-2 tbsp of water or broth, if needed. For microwave, heat for 4-6 minutes.
- Return to cup or transfer to your favorite bowl!
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