Shortcut Shakshuka Recipes

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EASY SHAKSHUKA RECIPE



Easy Shakshuka Recipe image

Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

Provided by Suzy Karadsheh

Categories     Breakfast     Lunch

Time 30m

Number Of Ingredients 14

Extra virgin olive oil
1 large yellow onion (chopped)
2 green peppers (chopped)
2 garlic cloves, (chopped)
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
6 medium tomatoes, (chopped (about 6 cups chopped tomatoes))
1/2 cup tomato sauce
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

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

EASY SHAKSHUKA



Easy Shakshuka image

This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.

Provided by Lisa

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1 (28 ounce) can whole peeled plum tomatoes with juice
1 teaspoon paprika, or to taste
2 slices pickled jalapeno pepper, finely chopped
4 eggs
4 (6 inch) pita bread

Steps:

  • Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
  • Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 9.4 g, Fiber 4.3 g, Protein 13.1 g, SaturatedFat 2.2 g, Sodium 654.2 mg, Sugar 7.7 g

SHORTCUT SHAKSHUKA



Shortcut Shakshuka image

Harissa paste (spicy North African chile paste) is the flavor shortcut that will take your shakshuka to the next level.

Provided by Food.com

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup olive oil, plus additional for serving
1 large onion, chopped
6 garlic cloves, thinly sliced
kosher salt & freshly ground black pepper
3 tablespoons harissa
1 (28 ounce) can crushed tomatoes
6 eggs
1/3 cup crumbled feta
1/4 cup chopped cilantro
toasted rustic bread, for serving

Steps:

  • Preheat a large, deep skillet with a tight fitting lid over medium-high heat. Add olive oil. When shimmering, add onions and garlic, season generously with salt and pepper, and cook, stirring occasionally, until onion is softened and just beginning to turn golden on the edges, about 12 minutes. Do not brown.
  • Push onions to the edges of skillet and add one tablespoon olive oil to the center. Add harissa paste to olive oil. Saute until fragrant and caramelized, about 3 minutes, stirring to incorporate the onion and garlic mixture. Add tomatoes and simmer until reduced and slightly thickened, about 15 minutes. Season to taste with salt and pepper.
  • Reduce heat to low. Gently crack eggs into tomato sauce, forming a small well with a spoon for each egg to land. Season tops of eggs with salt and pepper, cover skillet, and cook until eggs are just set, about 5 minutes.
  • Remove from heat (eggs will continue to cook in the sauce), and top with feta, cilantro, and a final drizzle of olive oil. Serve immediately, with toasted rustic bread on the side.

Nutrition Facts : Calories 230, Fat 15.9, SaturatedFat 4.1, Cholesterol 193.4, Sodium 340.5, Carbohydrate 13.7, Fiber 3, Sugar 1.6, Protein 10.1

SIMPLE SHAKSHUKA RECIPE BY TASTY



Simple Shakshuka Recipe by Tasty image

Here's what you need: olive oil, yellow onion, orange bell pepper, salt, pepper, cumin, paprika, garlic, crushed tomatoes, bay leaf, fresh baby kale, large eggs, feta cheese, bread

Provided by Isabel Castillo

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 14

olive oil, drizzle
1 cup yellow onion, diced
1 orange bell pepper, diced
salt, to taste
pepper, to taste
½ teaspoon cumin
½ teaspoon paprika
3 cloves garlic, chopped
28 oz crushed tomatoes, 1 can
1 bay leaf
1 ½ cups fresh baby kale
4 large eggs
¼ cup feta cheese, crumble
bread, toasted, for serving

Steps:

  • Heat a large cast iron skillet over medium-low heat.
  • Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
  • Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
  • Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
  • Stir in the baby kale until wilted.
  • Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
  • Top with the feta cheese and remove the pan from the heat.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 25 grams, Fat 18 grams, Fiber 5 grams, Protein 15 grams, Sugar 14 grams

SOUTHWESTERN ONE-PAN SHAKSHUKA RECIPE BY TASTY



Southwestern One-pan Shakshuka Recipe by Tasty image

Here's what you need: olive oil, garlic, small red onion, salt, ground black pepper, red pepper flakes, crushed tomato, large eggs, avocado, cherry tomato, fresh cilantro

Provided by Tara Botwinick

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 11

2 teaspoons olive oil
1 clove garlic, minced
1 small red onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 ½ cups crushed tomato
2 large eggs
¼ avocado, diced
¼ cup cherry tomato, halved
2 tablespoons fresh cilantro, chopped

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Heat olive oil in an oven-safe skillet over medium heat.
  • Once the oil is shimmering, add the garlic, ½ of the onion red onion, salt, pepper, and red pepper flakes, and cook until the onion is softened, about 3 minutes.
  • Add the crushed tomatoes and stir, bringing the mixture to a simmer.
  • Crack the eggs directly into the tomato mixture, and transfer to the oven.
  • Bake until eggs are set, about 11 minutes.
  • Top with avocado, cherry tomatoes, cilantro, and remaining red onion.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 38 grams, Fat 27 grams, Fiber 10 grams, Protein 23 grams, Sugar 19 grams

MEXICAN-INSPIRED SHAKSHUKA



Mexican-Inspired Shakshuka image

Turn breakfast up a notch with this Mexican-inspired shakshuka that uses leftover salsa for added kick.

Provided by Allrecipes Magazine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 15m

Yield 2

Number Of Ingredients 5

1 (8 ounce) jar salsa
4 large eggs
salt and ground black pepper to taste
2 tablespoons crumbled cotija cheese, or to taste
1 teaspoon chopped fresh cilantro, or to taste

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.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 8.5 g, Cholesterol 386.9 mg, Fat 14.4 g, Fiber 1.8 g, Protein 17.4 g, SaturatedFat 5.8 g, Sodium 1050.1 mg, Sugar 4.2 g

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