Paprika Tomatoes With Poached Eggs Shakshouka Recipes

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POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY



Poached Eggs In Tomato Sauce (Shakshouka) Recipe by Tasty image

Here's what you need: oil, garlic, small onion, crushed tomato, worcestershire sauce, cayenne pepper, cumin, paprika, tomato, fresh parsley, eggs, parsley, feta cheese

Provided by Tasty

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 13

1 ½ tablespoons oil
3 cloves garlic, minced
1 small onion, chopped
2 cups crushed tomato
1 tablespoon worcestershire sauce
½ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon paprika
1 tomato, diced
¼ cup fresh parsley
3 eggs, room temperature
parsley, chopped, to garnish
feta cheese, to garnish

Steps:

  • Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
  • Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
  • Add dice tomato and cook until sauce has thickened.
  • Using a spoon, create wells for the eggs, crack an egg into each well.
  • Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams

PAPRIKA TOMATOES WITH POACHED EGGS (SHAKSHOUKA)



Paprika Tomatoes With Poached Eggs (Shakshouka) image

Traditionally, cooks in Tunisia use a lot of olive oil when making this one-pan tomato and egg dinner, but this recipe has cut the oil way back in this lighter version. Serve with crusty bread. Recipe is from Sunset Edible Garden Cookbook.

Provided by DailyInspiration

Categories     Breakfast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons coriander seeds
1 teaspoon cumin seed
1 1/2 tablespoons paprika
1/2 teaspoon kosher salt, plus more to taste
3 large garlic cloves, peeled
1 large poblano chile, seeds and ribs removed, chopped
2 tablespoons extra virgin olive oil, divided
2 tablespoons tomato paste
1 1/2 lbs roma tomatoes, halved lengthwise
4 large eggs
fresh ground black pepper

Steps:

  • Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
  • Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices).
  • Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
  • Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.

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PAPRIKA TOMATOES WITH POACHED EGGS (SHAKSHOUKA) RECIPE
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2010-04-07 How to Make It. 1. Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a …
From sunset.com
5/5 (1)
Total Time 45 mins
Servings 2
Calories 372 per serving
  • Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
  • In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).
  • With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.
  • If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.

PAPRIKA TOMATOES WITH POACHED EGGS (SHAKSHOUKA) …
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2009-08-10 Directions. Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a …
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5/5 (3)
Total Time 45 mins
Servings 2
Calories 372 per serving
  • Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
  • In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).
  • With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.
  • If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.

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