Poached Eggs In Tomato Sauce Shakshuka 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

POACHED EGGS IN TOMATO SAUCE (SHAKSHUKA)



Poached Eggs in Tomato Sauce (Shakshuka) image

Try something new with our Poached Eggs in Tomato Sauce. Poached Eggs in Tomato Sauce, or Shakshuka, is perfect for both formal and informal occasions.

Provided by My Food and Family

Categories     European

Time 30m

Yield 6 servings

Number Of Ingredients 10

12 diagonally cut French bread slices (1 inch thick)
2 Tbsp. KRAFT Olive Oil Vinaigrettes - Italian, divided
1 small onion, chopped
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Spicy Red Pepper Pasta Sauce
2 tsp. smoked paprika
1/2 tsp. ground cumin
6 eggs
1/4 cup crumbled feta cheese
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat broiler.
  • Spread each bread slice with 1/4 tsp. vinaigrette; place in single layer on baking sheet. Broil 1 to 2 min. on each side or until evenly toasted on both sides. Reserve for later use.
  • Heat remaining vinaigrette in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
  • Stir in pasta sauce, paprika and cumin. Bring to boil; cover. Simmer on medium-low heat 10 min. Carefully slip cracked eggs, 1 at a time, into pasta sauce mixture, leaving spaces between eggs; cook 3 to 5 min. or until egg whites are completely set but yolks are still runny, occasionally spooning hot pasta sauce over egg whites. Remove from heat.
  • Top with cheese and cilantro. Serve with toast slices.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

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