Shakshuka Burrito With Roasted Pepper Salsa And Tzatziki Recipes

SHAKSHUKA WITH RED PEPPERS AND CUMIN

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.

SHAKSHUKA BURRITO WITH ROASTED PEPPER SALSA AND TZATZIKI

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.

FETA & ROASTED TOMATO SHAKSHUKA

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.

SHAKSHUKA WITH SWISS CHARD

Steps:

• 1. Preheat oven to 350-degrees. In a large oven-proof skillet (I used cast-iron), heat the olive oil. Add the bacon, if using, and onion garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
• 2. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cook slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side of the skillet. (I blanched and dried the chard in advance to make things easier--it'll keep for at least 30mins/1 hr).
• 3. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are slightly runny.
• 4. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish with basil and serve immediately.
• Note: I served with crusty bread which was great for dipping and making sure no sauce went to waste! You can use plain marinara but the arrabiata gave this a nice little kick--highly recommend it. I made without bacon and didn't miss it.

MEXICAN-STYLE SHAKSHUKA RECIPE BY TASTY

Steps:

• In a small cast-iron pan or dutch oven, add 2 tbsp of oil. Once hot, sauté the onions and garlic until fragrant.
• Add the peppers and sauté for another 2-3 minutes until tender.
• Add tomatoes and let mixture cook for 10 minutes, stirring occasionally.
• Add the spices and salt/pepper to taste and continue to sauté for another 10-15 minutes, stirring occasionally.
• Once the liquid from the tomatoes have cooked out and the tomatoes have a "jammy" consistency, crack 3-4 eggs on top. Garnish with your cheese of choice and cover. Cook for 2-3 minutes until the eggs are JUST poached and the yolks are still runny (cook for longer if you prefer the yolks to cook through).
• Garnish with salt & pepper, feta or cotija cheese, sliced avocado, green onions and cilantro and enjoy!

MEXICAN-INSPIRED SHAKSHUKA

Steps:

• Bring salsa to a simmer in a large skillet. Make 4 indentations with a measuring cup and crack an egg into each. Sprinkle with salt and pepper. Reduce heat; cook, covered, until whites are set, about 3 minutes. Top with crumbled cotija cheese and chopped cilantro.