Mediterranean Eggs Shakshuka Recipes

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EASY SHAKSHUKA RECIPE



Easy Shakshuka Recipe image

Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

Provided by Suzy Karadsheh

Categories     Breakfast     Lunch

Time 30m

Number Of Ingredients 14

Extra virgin olive oil
1 large yellow onion (chopped)
2 green peppers (chopped)
2 garlic cloves, (chopped)
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
6 medium tomatoes, (chopped (about 6 cups chopped tomatoes))
1/2 cup tomato sauce
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

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 (BAKED EGGS WITH SPICY TOMATO SAUCE)



Shakshuka (Baked Eggs With Spicy Tomato Sauce) image

Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it's important that the sauce is well seasoned and warmed before you add the eggs.

Provided by Ana Sortun

Categories     Dinner     Egg     Tomato     Herb     Spice

Yield Serves 6

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 teaspoons finely chopped garlic
1 (28-ounce) can diced tomatoes, including the liquid
1 teaspoon Maras pepper
1 1/2 teaspoons hawayei (see Cooks' Note), or 1 teaspoon curry powder
1 1/2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
6 eggs
6 (6-inch) store-bought pita breads or 3 Sofra Pita Breads, split in half widthwise
1/2 cup Zhoug

Steps:

  • Preheat the oven to 350°F.
  • To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don't reduce too much. Set the sauce aside to cool slightly.
  • Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
  • When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
  • To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn't float on top; leave a little space between each egg.
  • To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
  • Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
  • Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.

MEDITERRANEAN EGGS (SHAKSHUKA)



Mediterranean Eggs (Shakshuka) image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

5 tablespoons olive oil, divided
2 medium Spanish onions, diced
2 red bell peppers, diced
2 cloves garlic, minced
1 teaspoon cumin seeds
4 large ripe tomatoes, diced
1 tablespoon honey
Salt and freshly ground black pepper
4 eggs
1/3 cup crumbled feta
1 teaspoon za'atar spice
Grilled pita, for serving

Steps:

  • Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes.
  • Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes.
  • Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita.

MEXICAN SHAKSHUKA AKA 'EGGS IN A POT'



Mexican Shakshuka aka 'Eggs in a Pot' image

This is a delicious Mexican chorizo stew with poached eggs. We had this dish in a small beach hotel in Tulum, Mexico called Playa Azul. I have spent the last year recreating and perfecting it. My family loves it. Update: After years of making eggs in a pot, I finally came to realize that the dish I had in Mexico was a version of the Middle Eastern dish, shakshuka.

Provided by Cynthadeltorro

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 10

Number Of Ingredients 12

1 (15 ounce) package chorizo sausage
1 (8 ounce) can sliced mushrooms, drained
¼ large onion, diced
1 (22 ounce) can diced tomatoes
2 cups chicken broth, or more to taste
1 (6 ounce) can tomato paste
1 loaf French bread, cut into 1/4-inch slices
¼ cup butter, or to taste
2 tablespoons baking soda
8 eggs, or more to taste
½ cup crumbled queso fresco
⅔ cup Mexican crema, crema fresca

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
  • Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lightly butter both sides of the bread slices and place on a baking sheet.
  • Toast in the preheated oven, turning bread halfway, for 10 minutes.
  • Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
  • Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 34.9 g, Cholesterol 225.3 mg, Fat 32.9 g, Fiber 2.9 g, Protein 24.6 g, SaturatedFat 15 g, Sodium 2194 mg, Sugar 6.5 g

SHAKSHUKA



Shakshuka image

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

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 to 1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
2 medium tomatoes, chopped
4 large eggs
Chopped fresh cilantro
Whole pita breads, toasted

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 (MIDDLE EASTERN BREAKFAST DISH)



Shakshuka (Middle Eastern Breakfast Dish) image

This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.

Provided by viking

Categories     Breakfast and Brunch     Eggs

Time 35m

Yield 2

Number Of Ingredients 8

2 teaspoons vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 zucchini, chopped
1 (10 ounce) can crushed tomatoes
4 dashes hot pepper sauce (such as Tabasco®)
4 eggs
1 pinch salt

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
  • Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 15.8 g, Cholesterol 372 mg, Fat 14.9 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 442.9 mg, Sugar 8.2 g

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