SIMPLE SHAKSHUKA RECIPE BY TASTY
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
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
MEXICAN SHAKSHUKA
This Mexican-inspired shakshuka is a tomato-y one-skillet poached eggs dish that's full of all the flavors you expect from Mexican recipes. Diced tomatoes, onions, and smoked peppers, plus cumin, chili powders and Spanish paprika. And together, they make this one hearty meal to feed a crowd from one skillet. Serve with warmed corn or flour tortillas and butter-fried hominy.
Provided by Candice
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
- Stir in Hunt's® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
- Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.1 g, Cholesterol 163.7 mg, Fat 9.4 g, Fiber 2.7 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 685.3 mg, Sugar 8.1 g
MEXICAN-STYLE SHAKSHUKA RECIPE BY TASTY
Here's what you need: red onion, garlic, bell pepper, cherry bomb chili peppers, medium tomatoes, cumin, paprika, garlic powder, cayenne, salt, cotija cheese, avocado
Provided by Sumedha Pramod
Yield 2 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 118 calories, Carbohydrate 25 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, Sugar 13 grams
MEXICAN SHAKSHUKA AKA 'EGGS IN A POT'
This is a delicious Mexican chorizo stew with poached eggs. We had this dish in a small beach hotel in Tulum, Mexico called Playa Azul. I have spent the last year recreating and perfecting it. My family loves it. Update: After years of making eggs in a pot, I finally came to realize that the dish I had in Mexico was a version of the Middle Eastern dish, shakshuka.
Provided by Cynthadeltorro
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
- Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly butter both sides of the bread slices and place on a baking sheet.
- Toast in the preheated oven, turning bread halfway, for 10 minutes.
- Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
- Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 34.9 g, Cholesterol 225.3 mg, Fat 32.9 g, Fiber 2.9 g, Protein 24.6 g, SaturatedFat 15 g, Sodium 2194 mg, Sugar 6.5 g
MEXICAN-INSPIRED SHAKSHUKA
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
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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