SOUTHWESTERN ONE-PAN SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, garlic, small red onion, salt, ground black pepper, red pepper flakes, crushed tomato, large eggs, avocado, cherry tomato, fresh cilantro
Provided by Tara Botwinick
Categories Breakfast
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Once the oil is shimmering, add the garlic, ½ of the onion red onion, salt, pepper, and red pepper flakes, and cook until the onion is softened, about 3 minutes.
- Add the crushed tomatoes and stir, bringing the mixture to a simmer.
- Crack the eggs directly into the tomato mixture, and transfer to the oven.
- Bake until eggs are set, about 11 minutes.
- Top with avocado, cherry tomatoes, cilantro, and remaining red onion.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 38 grams, Fat 27 grams, Fiber 10 grams, Protein 23 grams, Sugar 19 grams
SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY
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
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
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
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
SHEET-PAN SHAKSHUKA TOAST RECIPE BY TASTY
Here's what you need: whole wheat bread, olive oil, large white onion, red bell peppers, garlic, salt, pepper, cumin, paprika, cayenne, chili powder, chopped tomato, large eggs, fresh parsley
Provided by Frank Tiu
Categories Breakfast
Yield 9 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Set a wire rack over a baking sheet.
- Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.
- Heat the olive oil in a large cast-iron skillet over high heat. Add the onion and cook for 5 minutes, until softened.
- Add the red pepper and cook for 5 minutes, or until softened.
- Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.
- Spoon the shakshuka sauce onto the bread. Spread evenly.
- Make a small well in the center of the sauce on each slice of bread. Carefully add an egg to each well.
- Season the eggs with salt and pepper.
- Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Sprinkle with chopped parsley and serve warm.
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 11 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 6 grams
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
EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY
Here's what you need: zucchini, green bell pepper, yellow bell pepper, portobello mushroom, grape tomatoes, corn, medium yellow onion, black beans, garlic, cumin, dried oregano, garlic powder, smoked paprika, onion powder, chili powder, cayenne pepper, salt, olive oil, red bell peppers, avocado, lemon juice, pepper, red pepper flakes, fresh cilantro, corn tortilla, jalapeño, lime
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400°F (200˚C).
- Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
- In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
- Sprinkle the seasoning mix over the vegetables.
- Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
- Place the red bell pepper halves, cut side down, on a second baking sheet.
- Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
- Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
- Peel the red bell peppers.
- Transfer the flesh from the red bell peppers into a blender or food processor.
- Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
- Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
- Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 15 grams, Protein 11 grams, Sugar 12 grams
SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY
Here's what you need: olive oil, hot italian sausage, large yellow onion, garlic, salt, pepper, dried oregano, dried basil, dried parsley, tomato paste, diced tomato, grated parmesan cheese, spinach, rigatoni, ricotta cheese, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
- Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
- To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
- Add the tomato paste and cook until the tomato paste darkens slightly.
- Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
- Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
- Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 79 grams, Fat 33 grams, Fiber 7 grams, Protein 39 grams, Sugar 14 grams
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