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.
Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving
SHAKSHUKA YEMANI BASTED EGGS
Make and share this Shakshuka Yemani Basted Eggs recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Must have covered pan.
- Heat oil.
- Add onion.
- Add peppers.
- Cook 1 minute.
- Add tomatoes.
- Cover; simmer 10 minutes.
- Salt and pepper.
- Crack eggs into sauce on the top.
- Cover and cook until eggs are desired doneness.
- Serve.
BASTED EGGS
Rudy loves these eggs basted hard. They are a cross between poached and fried. You can cook them to your preference; I like basted soft myself, served with toast. You need a fry pan with a lid, glass is best, so you can watch for doneness.
Provided by Dienia B.
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat butter until melted; add eggs.
- Fry until white is starting to set.
- Salt and pepper to taste.
- Add water and cover immediately; some people add less water but I like a little more. The steam will cook the top of eggs; it takes just a minute or so, depending on how well done you like your eggs. Hard will be just like hard boiled eggs, that yellow color.
- I serve these with toast and fried potatoes, just like over easy eggs.
More about "shakshuka yemani basted eggs recipes"
FOOLPROOF SHAKSHUKA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (133)Views 133Category Main DishCalories 216 per serving
- Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
- Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
- Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
- Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
YEMENI SHAKSHOUKA (YEMENI SPICED SCRAMBLED EGGS)
From tarasmulticulturaltable.com
Reviews 16Servings 2-4Cuisine YemeniCategory Breakfast
- In a large pan, drizzle olive oil over medium heat. Once heated, add the diced onion and cook, stirring occasionally, until softened and translucent. Stir in the garlic and chili. Cook until just fragrant, 30 seconds to 1 minute.
- Add the tomatoes, cumin, and turmeric. Cook, stirring occasionally, until the tomatoes have softened, 5-10 minutes. Season with salt.
- In a medium bowl, whisk together the eggs. Reduce heat to medium low and pour the eggs into the pan. Cook until starting to set, then fold to scramble the eggs until just cooked.
SHAKSHUKA YEMANI BASTED EGGS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SHAKSHUKA RECIPE: HOW TO MAKE MIDDLE EASTERN BAKED …
From australianeggs.org.au
BEST SHAKSHUKA RECIPE (EASY & TRADITIONAL)
From downshiftology.com
HOMECOOKINGSHOW ON INSTAGRAM: "SHAKSHUKA RECIPE | EGG IN …
From instagram.com
SHAKSHUKA YEMANI BASTED EGGS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
SHAKSHUKA YEMANI BASTED EGGS RECIPE – FOOD.COM
From onlinegranny.wordpress.com
EASY, TRADITIONAL SHAKSHUKA - FEELGOODFOODIE
From feelgoodfoodie.net
SHAKSHUKA YEMANI BASTED EGGS (KITCHENPC)
From kitchenpc.com
SHAKSHUKA (MIDDLE EASTERN BAKED EGGS) | RECIPETIN EATS
From recipetineats.com
SHAKSHOUKA (POACHED EGGS RECIPE) - CANADA'S FOOD …
From food-guide.canada.ca
SHAKSHUKA YEMANI BASTED EGGS – RECIPE WISE
From recipewise.net
SHAKSHUKA RECIPE - BBC FOOD
From bbc.co.uk
BEST SHAKSHUKA RECIPE - MIDDLE EASTERN BAKED EGGS - YOUTUBE
From youtube.com
BEST SHAKSHUKA RECIPE - LOVE AND LEMONS
From loveandlemons.com
SHAKSHUKA YEMANI BASTED EGGS | GENIUS KITCHEN | RECIPE CLOUD APP
From recipecloudapp.com
SHAKSHUKA (NORTH AFRICAN–STYLE POACHED EGGS IN SPICY …
From seriouseats.com
SHAKSHUKA YEMANI BASTED EGGS – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
SHAKSHUKA - NORTH AFRICAN SKILLET EGGS | FEASTING AT HOME
From feastingathome.com
SHAKSHUKA - RECIPE & VIDEO FOR DELICIOUS MIDDLE EASTERN EGG DISH
From toriavey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #breakfast #eggs-dairy #vegetables #middle-eastern #vegetarian #eggs #dietary #low-sodium #low-calorie #low-carb #low-in-something #peppers #tomatoes
You'll also love