EASY SHAKSHUKA RECIPE
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 WITH RED PEPPERS AND CUMIN
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.
Provided by Yotam Ottolenghi
Categories Egg Tomato Breakfast Brunch Vegetarian Kid-Friendly Yogurt Lunch Buffet Healthy Low Cholesterol Quick and Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
- Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.
ROASTED PEPPER SHAKSHUKA
Get your kids in the kitchen to make this roasted pepper shakshuka. We use a roasting tin which makes it easier for younger cooks
Provided by Cassie Best
Categories Dinner
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 220C/200C fan/gas 6. Find a deep roasting tin (ours was 25cm x 35cm). Get a chopping board ready and find a sharp knife to cut with. Hold one of the peppers with both hands, press your thumbs into the stalk so it pops inside the pepper, them rip the pepper in half. Pull out the stalk, seeds and any white bits from the middle of the pepper and put these in the food recycling. Lay the pepper on your chopping board and, using your knife, cut it into strips. Do the same with the other pepper.
- Tip the peppers into the roasting tin. Fill a tablespoon measure with olive oil and drizzle this over the peppers. Season the peppers with a pinch of salt and some black pepper, then toss them together using a wooden spoon. Wearing oven gloves, put the tin in the oven on the middle shelf. Set a timer for 10 mins.
- When the timer beeps, carefully remove the tin from the oven (always use oven gloves when taking the tin in and out of the oven). Peel the papery skin off the garlic and put a clove of garlic in the garlic crusher. Squeeze it over the peppers, then do the same with the other 2 garlic cloves.
- Use a can opener to open the tomatoes and add these to the roasting tin. Each can opener is a little different and can be tricky to use at first, so ask an adult to show you how if you need help.
- Measure the ras el hanout spice blend in a teaspoon measure, then add the spice mix to the roasting tin. Mix the ingredients using a wooden spoon. Return to the oven and set a timer for 15 mins.
- When the timer beeps, remove the tin from the oven. Crack your first egg into a small bowl - check if there are any small pieces of shell in the egg white, if so, scoop them out using a bigger piece of shell. Make a little space in the tomatoey sauce with your wooden spoon, then pour in the egg. Continue with the rest of the eggs, cracking them into the bowl, then making a little space in the sauce and pouring them in. Return the tin to the oven. Set a timer for 5 mins.
- When the timer beeps, carefully remove the roasting tin from the oven. Put the flatbreads in the oven and set the timer for 5 mins. On your chopping board, chop the coriander using a knife or a pair of scissors. Remember to use the stalks, too - they contain lots of flavour.
- When the timer beeps, carefully remove the flatbreads from the oven and put them on a plate. To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.
Nutrition Facts : Calories 354 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 0.34 milligram of sodium
FETA & ROASTED TOMATO SHAKSHUKA
Indulge in a moreish shakshuka for brunch or lunch, with roasted tomatoes, perfectly gooey eggs, and crisp, golden feta, halloumi and chunks of bread
Provided by Melek Erdal
Categories Breakfast, Brunch
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the tomatoes cut-side down in a roasting tin, drizzle with some olive oil and season. Roast for 20 mins. Set aside to cool.
- Meanwhile, cook the onions in a medium ovenproof frying pan with the 2 tsp olive oil over a medium heat until they start to caramelise, about 8 mins.
- Once the onions have softened, add the peppers and season with salt, pepper and the pul biber. Peel the skins from the roasted tomatoes, then add these to the pan of onions and peppers along with all the resting juices.
- Crush the tomatoes roughly with a wooden spoon and cook for 5 mins over a medium-high heat. Add the wild garlic or spinach and wilt for a minute, then remove from the heat. Tuck the bread pieces in amongst the mixture, then create three gaps for the eggs using the spoon. Crack the eggs into the gaps, crumble over the feta and grate over the halloumi. Drizzle with some extra olive oil and sprinkle with a pinch of pul biber.
- Turn the oven down to 160C/140C fan/gas 3 and bake the shakshuka for 12-15 mins. The eggs should be cooked but runny in the middle, and the feta, halloumi and bread should be crisp and golden.
Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
SHAKSHUKA BURRITO WITH ROASTED PEPPER SALSA AND TZATZIKI
This shakshuka breakfast burrito is topped with roasted red pepper salsa and an easy-to-make tzatziki-and all fits under the Mediterranean diet.
Provided by Natasha Feldman
Categories Breakfast
Time 1h30m
Yield 8 Burritos, 8 serving(s)
Number Of Ingredients 32
Steps:
- To make the roasted red pepper salsa: Place all the ingredients in a food processor and pulse until the mixture is well combined but still has a slightly coarse texture. Season to taste. Refrigerate in an airtight container until ready to serve.
- To make the quick tzatziki: Mix together all the ingredients and season to taste. Store in an airtight container and refrigerate until ready to serve. When ready to serve, put in a bowl, top with extra virgin olive oil, paprika and chopped mint and dill.
- To make the Shakshuka breakfast burrito: Preheat oven to 400 degrees F.
- Toss the cherry tomatoes, 1/4 cup extra virgin olive oil and 1/2 teaspoon kosher salt on a sheet tray. Roast the tomatoes in the oven for 20 minutes or until the tomatoes begin to blister and burst.
- Season the eggplant slices with salt and cover with a clean kitchen towel. Let sit at least 10 minutes to release the excess moisture from the eggplant and then chop into ¼-inch dice.
- In a large sauté pan over medium-high heat add 2 tablespoons oil. When the oil is hot, add in the onions and 1/2 teaspoon salt and cook for 5 minutes or until soft and lightly brown. Add the garlic, spices and 1 teaspoon salt and cook another 1-2 minutes or until the spices are toasted and very fragrant. Stir in the sweet potatoes and cook, about 5-7 minutes, or until lightly brown. Next add in the eggplant and cook another 5 minutes until the eggplant begins to soften. Add the remaining vegetables, cover with a lid and cook an additional 10 minutes, stirring as needed, or until the vegetables are tender and the eggplant has broken down. The eggplant will have the texture of refried beans. Remove from heat and stir in the baby spinach.
- In a nonstick skillet over medium heat add a splash of olive oil. Fry the eggs, in batches if needed, to your desired temperature. Set aside.
- On a clean work surface lay out 1 tortilla. Spread 1 tablespoon of quick tzatziki over the bottom third of the tortilla, leaving a ½-inch border. Spread 1 tablespoon of roasted tomato salsa over the yogurt sauce. Next evenly layer 1 cup of the cooked vegetables over the sauces and 4-5 roasted tomatoes, followed by 1/4 of a sliced avocado and a fried egg. Fold the bottom of the burrito up over the filling as much as possible. Fold the two sides into the center and then continue rolling the burrito until closed. Repeat building the remaining burritos.
- Heat a nonstick skillet over medium high heat and place the burritos seam side down on the hot pan to seal the burrito completely. Serve immediately with the extra quick tzatziki and roasted tomato salsa.
- Nutrition Info Per Serving (minus extra tzatziki and roasted tomato salsa).
- Calories: 525.
- Total Fat: 29 grams.
- Saturated Fat: 8 grams.
- Total Carbohydrate: 53 grams.
- Sugars: 11 grams.
- Protein: 18 grams.
- Sodium: 802 milligrams.
- Cholesterol: 188 milligrams.
- Fiber: 15 grams.
Nutrition Facts : Calories 267.1, Fat 18.7, SaturatedFat 3.6, Cholesterol 186, Sodium 690.7, Carbohydrate 18.1, Fiber 8.1, Sugar 5.8, Protein 10
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