Best Israeli Poached Eggs Shakshuka Recipes

Israeli Shakshuka Skillet Poached Eggs With Salsa image

Provided by KateL

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons olive oil
1 1/2 cups onions, chopped (1 medium onion)
1 1/2 cups red bell peppers, diced (1 pepper)
3 tablespoons jalapeno chile, chopped (1 chile)
2 teaspoons garlic, minced (2 cloves)
4 1/2 cups roma tomatoes, diced (8 tomatoes)
1/2 teaspoon ground cumin
salt and pepper, to taste (optional)
1 tablespoon tomato paste
4 large eggs
3 tablespoons parsley, chopped (optional)

Steps:

SAUCE:.
Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
Add jalapeno and garlic, and saute 1 minute more.
Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
Uncover and cook 6-8 minutes, or until mixture thickens.
Stir in tomato paste, and cook 1 minute more.
EGGS IN SALSA:.
Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
Cover and cook 8-10 minutes, or until egg whites are set.
Sprinkle with parsley, if using. Serve immediately.

ISRAELI POACHED EGGS (SHAKSHUKA) image

Number Of Ingredients 13

1 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic, sliced
1 teaspoon harissa paste
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 can (28 oz) Cento crushed tomatoes
1 jar (12 oz) roasted red peppers, drained and diced
1/4 teaspoon salt
1/2 cup cilantro, chopped, plus more for garnish
1/2 cup crumbled feta
8 eggs
4 whole wheat pitas, warmed (optional)

Steps:

Heat olive oil in a deep-sided skillet over medium heat. Add onion; cook 3 minutes. Stir in garlic, harissa, cumin and turmeric. Cook 2 more minutes. Mix in tomatoes, roasted peppers and salt. Simmer 10 minutes. Stir in cilantro and two-thirds of the feta. One by one, crack eggs into a small dish and carefully pour them into sauce. Simmer 10 minutes. Cover and remove from heat. Let stand about 5 minutes, depending on desired doneness. Sprinkle with remaining feta. Garnish with additional cilantro and serve in a bowl with pita, if using.