Best Israeli Shakshuka Skillet Poached Eggs With Salsa Recipes

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ISRAELI SHAKSHUKA SKILLET POACHED EGGS WITH SALSA



Israeli Shakshuka Skillet Poached Eggs With Salsa image

Entered for safe-keeping. From June 2012 Vegetarian Times. Sauce can be made in advance, and reheated just before cooking the eggs. For brunch-style meal, serve with a few of these authentic accompaniments: pita bread, whole-grain bread, baguette, sliced tomatoes, sliced cucumbers, cottage cheese, goat cheese feta, cream cheese, yogurt, olives, fresh fruit, Zehug (hot pepper relish), Amba (pickled mango), jams and honey.

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 SHAKSHUKA



Israeli Shakshuka image

Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Sauce can be made in a advance to be reheated at the time that eggs are done. In this recipe, I've reduced the amount of oil used to make it low fat, but you can use more if you need to.

Provided by AniSarit

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
4 extra large ripe tomatoes, chopped
2 red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 1/2 ounces pomi brand chopped tomatoes (nothing works like this!)
kosher salt, to taste
black pepper, to taste
6 large eggs (or as many as will fit on your sautà pan)

Steps:

  • You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
  • Add red bell pepper and continue sauteeing until it softens up.
  • Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
  • With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
  • Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
  • The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
  • Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
  • Cover tightly with a lid and simmer for 20 minutes.

Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 1.9, Cholesterol 186, Sodium 84, Carbohydrate 13.3, Fiber 3.8, Sugar 8.5, Protein 8.8

SHAKSHOUKA (ISRAELI EGGS WITH TOMATOES)



Shakshouka (Israeli Eggs With Tomatoes) image

This is a sort of an Israeli take on huevos rancheros, minus the tortillas. I found the recipe in the Sunday paper a few months ago and only recently gave it a try. I have to admit I was a little leery, but it turns out to be really tasty.

Provided by Cluich

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 garlic cloves, crushed
1 (14 ounce) can diced tomatoes
1 jalapeno, seeded and minced
1/2 teaspoon paprika
1/2 teaspoon cumin
2 tablespoons tomato paste
1/2 teaspoon kosher salt
black pepper, to taste
6 eggs

Steps:

  • Heat the olive oil in a large skillet. Add the garlic and sautee for about a minute, then add the tomatoes, jalapeno, paprika, and cumin. Cook, partially covered for about 15 minutes. Add tomato paste, kosher salt, and pepper, then cook for a further five minutes or so.
  • Break the eggs into the tomato mixture. Cook, partially covered, until the egg whites are set (five minutes or so). Serve hot with unleavened bread, such as matzo.

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