Southwestern One Pan Shakshuka Recipe By Tasty

SIMPLE SHAKSHUKA RECIPE BY TASTY

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!

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!

SOUTHWESTERN ONE-PAN SHAKSHUKA RECIPE BY TASTY

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!

SHEET-PAN SHAKSHUKA TOAST RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C). Set a wire rack over a baking sheet.
• Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.
• Heat the olive oil in a large cast-iron skillet over high heat. Add the onion and cook for 5 minutes, until softened.
• Add the red pepper and cook for 5 minutes, or until softened.
• Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.
• Spoon the shakshuka sauce onto the bread. Spread evenly.
• Make a small well in the center of the sauce on each slice of bread. Carefully add an egg to each well.
• Season the eggs with salt and pepper.
• Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
• Sprinkle with chopped parsley and serve warm.
• Enjoy!