Tomatillo Shakshuka Recipes

SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY

Spiced Chorizo And Tomato Shakshuka Recipe by Tasty image

Here's what you need: olive oil, chorizo, medium onion, garlic, red bell pepper, paprika, ground cumin, ground pepper, sea salt, tomato, eggs, feta cheese, fresh parsley

Provided by Tasty

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
¾ cup chorizo, chopped into 1/4 in pieces
1 medium onion, chopped
2 cloves garlic, chopped
red bell pepper, chopped into 1/2 in (1 1/4 cm) pieces
1 tablespoon paprika
½ teaspoon ground cumin
¼ teaspoon ground pepper
1 pinch sea salt
5 lb tomato, chopped
4 eggs
½ cup feta cheese, crumbled
¼ cup fresh parsley

Steps:

Heat oil in a frying pan over medium heat.
Add chorizo, onion, garlic, and red bell pepper, cooking for 2--3 minutes, or until fragrant.
Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6--8 minutes, or until the vegetables begin to soften.
Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20--25 minutes, or until the sauce begins to thicken.
Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
Cover the skillet with a lid, and cook for 6--8 minutes, or until eggs are cooked.
Top with crumbled feta and chopped parsley.
Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 8 grams, Protein 27 grams, Sugar 19 grams

FETA & ROASTED TOMATO SHAKSHUKA

Feta & roasted tomato shakshuka image

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

Ingredients

6 medium tomatoes, halved
2 tsp olive oil, plus a drizzle
1 red onion, finely chopped
8 padron peppers or 2 green sivri peppers (or use 1 green pepper if these aren't available), sliced into rounds
2 tsp pul biber (aleppo chilli flakes), plus a pinch to serve
handful of wild garlic or spinach
100g stale bread of your choice, torn into bite-sized pieces
3 eggs
100g feta
50g halloumi

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

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