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Top Rated Shakshuka Recipes
Even though it's egg-centric, shakshuka is a great dish to serve for breakfast, lunch or dinner. If serving for breakfast and you want to prep the night before, make the tomato mixture and refrigerate. When ready to serve, heat in a large skillet before layering on Swiss chard and cracking the eggs on top.Recipe from chef Einat Admony and courtesy of Handsome Brook Farms.
The name doesn’t really roll off the tongue on a hungover morning but this recipe, which uses a combination of eggs and spicy tomato sauce — similar to the Mexican huevos rancheros, though with a distinctively North African/Middle Eastern flavor — offers a memorably fiery blast-off to a day that might otherwise have proved drab and dull.Shakshuka is usually thought of as an Israeli breakfast dish, but in fact is eaten widely in Morocco, Tunisia, Algeria, and Yemen too. The only slightly unusual ingredient is the smoked paprika, which gives the tomato sauce a wonderful smoky richness.This version is quite spicy; if you prefer a milder dish, you can halve the quantities of jalapeño, pepper, and paprika. Click here to see the Eating Your Way Out of a Hangover story.
A simple, spicy, herby sauce is combined with almond milk for a creamy, fragrant shakshuka base.This recipe is courtesy of Pinch of Yum.
This authentic Shakshuka recipe is easy to make and never fails to impress.
- 1 large onion, diced
- 4 cloves garlic, minced
- 10 medium tomatoes, chopped
- 3 tablespoons tomato paste
- 2 to 3 tablespoons chicken bullion powder, vegetarian
- 6 eggs
- Coat the bottom of large skillet in oil. Sauté the onions and garlic until they start to soften.
- Add tomatoes, tomato paste, chicken soup powder, and enough water to almost cover the tomatoes.
- Simmer on a low flame, occasionally pressing down on the tomatoes with the bottom of your spatula until you have a very thick sauce. Add salt and pepper to taste.
- Indent the sauce and drop the eggs into that spot and continue simmering until the whites are cooked but the yolk is still runny.
For best results, cover the shakshuka with a lid after adding the eggs so they cook quicker and more evenly.
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The recipes are divided between those who flavour their shakshuka with onion (Roden, Ottolenghi), those who go for garlic (Doktor Shakshuka, Packer and Srulovich) and Butcher, who uses both. This does not seem to be a dish that’s designed to be subtle – the Honey & Co recipe calls for a whopping 15 cloves of garlic (“this is no mistake”) – and I think the two bring different enough things to the party, the onion supplying sweetness, the garlic a keenly savoury note, to justify using them together. Though not in quite such outrageous quantities as Packer and Srulovich, just in case anyone’s thinking of getting on a crowded bus afterwards.
- 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 (Optional)
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.
Add your eggs to this shakshuka recipe
Depending on how many people will be indulging in this destined-to-be repeated meal, you can use between four and six eggs. You will simply crack each egg right onto the top of the tomato sauce. Then, carefully transfer your skillet into your preheated oven. Luckily, the eggs only need to bake for about eight minutes, so you don't have too much longer to wait until the shakshuka is served.
You want to look for your egg yolks to get jammy and the whites to turn solid before taking the pan out of the oven — with a pot holder to avoid burning your hands, of course! We asked Castellano exactly what a jammy yolk is, and she explained to Mashed, "Jammy yolk is a culinary term to describe a yolk's consistency to be spreadable like jam." She added that basically what you don't want is "a runny yolk."
- 3 tbsp extra-virgin olive oil
- 2 onions (chopped fine)
- 4 garlic cloves (minced)
- 2 yellow bell peppers (stemmed, seeded, and cut)
- 2 tsp tomato paste
- 1 tsp ground cumin (small, Cara Cara, or Valencia)
- salt and pepper
- 1 tsp ground turmeric
- ⅛ tsp cayenne pepper
- 1½ cup jarred piquillo peppers (chopped)
- 1 can diced tomatoes
- ¼ cup water
- 2 bay leaves
- ⅓ cup fresh cilantro (chopped)
- 4 large eggs
- ½ cup feta cheese (crumbled)
Cuisine: Mediterranean, Tunisian
Keyword: Quick & Easy, Vegetable, Warm
Nutritional information should be considered an estimate only please always consult with a nutritionist, a registered dietician or your physician for any specific health-related questions.
It is always better for your health to use clean ingredients if possible organic – with no pesticides, antibiotics and hormones.
Did you make this Shakshuka recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tastybg_on Instagram and hashtag it #tastybg.
WHAT IS SHAKSHUKA?
It’s basically eggs that are baked or poached in a fragrant tomato sauce, usually with capsicum (bell peppers), onion and spices like cumin and paprika, reflecting the Middle Eastern and North African roots of this dish. It’s actually quite similar to Huevos Ranchos – the Mexican version of Shakshuka!
Though traditionally thought of as a breakfast or brunch recipe, I’m forever on my “eggs anytime of the day” crusade and I’m sitting here at 5.18pm on Wednesday 25 July 2018, wondering what to have for dinner tonight and I just decided to make this (again).
Shakshuka is a tomato-y egg dish that&rsquos served with bread for dipping.
Shakshuka originated in North Africa and is enjoyed throughout most Middle Eastern countries as an easy, healthy breakfast dish, but truly, it&rsquos delicious any time of day (breakfast-for-dinner lovers, we see you!).
What is shakshuka?
At its most basic, shakshuka is a mixture of tomatoes and onions cooked with plenty of spices until saucy and fragrant, then dotted with eggs and baked or simmered just until the eggs are cooked through. Served with bread for dunking into the sauce and runny yolks, it&rsquos one of our all-time favorite egg recipes that just so happens to be weeknight friendly.
Simple but flavorful, shakshuka is a one-skillet meal that doesn&rsquot require very many ingredients and can be switched up according to the veggies you have on hand. Throw in a red bell pepper with the onions if you need to use up your produce from yesterday&rsquos taco night, or add Swiss chard instead of spinach if that&rsquos all you&rsquove got. Sprinkle in some feta or Parmesan cheese for a little salty funk or add a dash of fresh cilantro, parsley, or basil at the end to liven everything up. No matter how you make it, shakshuka is a yummy, hearty brunch, lunch or vegetarian dinner.
How do you make shakshuka?
Once you master this straightforward recipe, you&rsquoll never have to reference it again &mdash and you&rsquoll be ready to riff on your own. Here&rsquos how it&rsquos done: Sauté an onion with some garlic and cumin, then stir in fresh tomatoes (use canned tomatoes if fresh aren&rsquot in season). Cook until the tomatoes start to break down and concentrate in juicy, bright flavor. Using a spoon, make small wells in the vegetable mixture and crack an egg into each, then transfer to the oven to bake until the eggs are cooked to your liking. That&rsquos it!
What to Serve with Shakshuka
The most common way to eat shakshuka is by scooping it up with bread.
Choose a pita to stay with the Middle Eastern theme otherwise, any bread will do. Personally, I enjoy my traditional shakshuka recipe best with ciabatta or other flaky breads. When I aim to be more health-conscious, I’ll swap bread for high-fiber crackers (such as GG Bran Crispbread).
You can also round out a full meal with a light salad. A classic Israeli salad consists of chopped cucumbers, tomatoes, and onions, then drizzled with lemon and a touch of olive oil.