SHAKSHUKA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell pepper, crushed red pepper and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the Sauce and bring to a simmer. Turn the heat to low. Crack an egg into a small bowl, make a divot in the sauce, and add the egg. Repeat with the remaining eggs, spacing them evenly around the skillet. Sprinkle the feta on top, avoiding the yolks so as not to break them.
- Transfer the skillet to the oven and bake until the egg whites are just set, 10 to 13 minutes. Sprinkle with the parsley and serve immediately.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
SHAKSHUKA - MELISSA CLARK
Steps:
- 1. Heat oven to 375 degrees. 2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. 3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
SHAKSHUKA WITH FETA
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It's a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven's heat.
Provided by Melissa Clark
Categories dinner, weeknight, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 640 milligrams, Sugar 7 grams, TransFat 0 grams
MOROCCAN SHAKSHUKA
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce. Instead of the usual whole eggs poached in the sauce, Mr. Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork. In his native Morocco, this kind of dish would traditionally be cooked in a tagine, but a large skillet works equally well. Serve this with flatbread for brunch, lunch or dinner. Chef Lahlou garnishes his shakshuka with edible flowers and micro cilantro, as shown here, but tender cilantro springs will do beautifully, too.
Provided by Melissa Clark
Categories brunch, dinner, meatballs, main course
Time 2h
Yield 6 servings
Number Of Ingredients 29
Steps:
- Make the sauce: Over an open flame on the stove top or under the broiler, roast the red pepper until skin is black and blistered all over, 8 to 12 minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover with a plate or plastic wrap and let sit for 15 minutes, until cool enough to handle. Uncover and rub the skin off, then seed and finely chop the pepper.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted red pepper, and sauté for another 2 minutes.
- Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-low heat until mixture is reduced by a third, 40 minutes to 1 hour.
- While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed baking sheet and turn on your broiler.
- In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking sheet. Flatten balls slightly, then broil without turning until well browned, 3 to 5 minutes.
- When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges of the skillet, leaving room for the egg yolks in the middle. Simmer kefta balls in sauce until they are cooked through and the sauce has reduced a little more, 10 to 15 minutes. Taste and add more salt if needed.
- Slip yolks into the center of the pan, cover pan and heat gently until yolks are warmed through, 2 to 4 minutes. Serve immediately, garnished with cilantro sprigs.
CHEF JOHN'S SHAKSHUKA
This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
- Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
- Top with feta cheese and parsley.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 14.9 g, Cholesterol 188.8 mg, Fat 10.8 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 2.7 g, Sodium 669.8 mg, Sugar 2.8 g
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