Traditional Shakshuka Recipes

SHAKSHUKA RECIPE (EASY & TRADITIONAL)

Steps:

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
• Add garlic and spices and cook an additional minute.
• Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
• Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
• Garnish with chopped cilantro and parsley.

EASY SHAKSHUKA RECIPE

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.

SHAKSHUKA

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.

EASY SHAKSHUKA

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.

SHAKSHUKA

Steps:

• Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
• Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

TRADITIONAL SHAKSHUKA RECIPE

Steps:

• Heat up 2-3 tablespoons olive oil in a large skillet. Once hot, add 1 onion (thinly sliced), 1 bell pepper (thinly sliced), and 1 hot chili pepper (thinly sliced without seeds). Sauté over medium-high heat.Minimize stirring to allow vegetables to char (should take 8-10 minutes).If making a double or triple portion: Sauté the onions separately from the peppers so that you do not overcrowd the pan or pot. Then once the vegetables are cooked, add together in the pan or pot.
• Lower heat to medium. Add 3-4 cloves garlic (minced), 1 teaspoon dried cumin, and 1-2 tablespoons paprika, and tomato paste to the sautéed onions and stir until fragrant (about 1 minute).Then add 2 tablespoons of tomato paste to the mixture and stir together. Cook for about a minute. It's okay if the bottom of the pot begins to brown.
• Add 28-oz can and 15-oz can crushed or diced tomatoes and 1 tablespoon of sugar to the sauce and stir.If using stovetop method: bring to a boil, then reduce to a light simmer and cook for 20+ minutes. Season with salt and pepper.If using oven: cook in a 325F oven for 90+ minutes with lid on. Season with salt and pepper.
• If making a single portion of shakshuka, ladle one-cup of red sauce into a small egg pan. Using a spoon, make two craters in the sauce. Crack an egg into each crater, then cover with lid for 6-8 minutes. Whites should be set. Cook yolks to preference.If making a full portion, use a spoon and make a crater for each egg you want to cook. Be careful not to overly crowd the pot or pan so there's enough shakshuka sauce for each egg to cook in. Cover with lid and cook until whites are set, and yolks are cooked to preference.Serve immediately with optional ingredients (toasted bread, feta cheese, parsley)
• Ladle leftover shakshuka sauce (without eggs) into Souper Cubes trays. One cup of shakshuka sauce is enough for 1-2 eggs, two cups for 3-4 eggs. Place lid on the tray and freeze.When you're ready to reheat the shakshuka, place the frozen cube in a pan and cook over a low-heat flame until it the sauce starts to melt. Then raise heat to medium and add eggs into the sauce. Cook for 6-8 minutes with lid on.

SHAKSHUKA

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

GREEN SHAKSHUKA

Steps:

• Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
• Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
• Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
• Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
• To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.