Best Mexican Shakshuka Aka Eggs In A Pot Recipes

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MEXICAN SHAKSHUKA



Mexican Shakshuka image

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

2 tablespoons vegetable oil
1 cup diced onion
1 tablespoon minced garlic
1 (8 ounce) jar roasted red bell peppers, drained and chopped
3 tablespoons Hunt's® Tomato Paste
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1 teaspoon ground cumin
1 teaspoon Spanish paprika
2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
½ cup water
salt and pepper to taste
6 eggs, or more as needed

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



Mexican-Style Shakshuka Recipe by Tasty image

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

½ red onion, diced
2 cloves garlic, minced
1 bell pepper, any color, diced
4 cherry bomb chili peppers, diced (optional) (can also use ½ - 1 bell pepper or other 2-3 mild peppers instead)
4 medium tomatoes, diced
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne
1 salt, to taste
cotija cheese, to taste
avocado, sliced, for garnish

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

EGGS IN PURGATORY (SHAKSHUKA)



Eggs in Purgatory (Shakshuka) image

Canned produce is just as nutritious as fresh and frozen, and in some cases even better! The canned tomatoes in this hearty dish contain more of the healthful antioxidant, lycopene, than fresh!

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 35m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 medium onion, diced
1 red bell pepper - cored, seeded and diced
2 garlic clove (blank)s garlic cloves, minced
1 teaspoon ground cumin
⅛ teaspoon hot pepper sauce (such as Tabasco®)
1 (28 ounce) can crushed tomatoes
1 (4.5 ounce) can chopped green chiles, drained
½ teaspoon salt
¼ teaspoon ground black pepper
6 large eggs large eggs
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F.
  • In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
  • Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
  • Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 21.7 g, Cholesterol 279 mg, Fat 18.4 g, Fiber 5.4 g, Protein 13.8 g, SaturatedFat 3.8 g, Sodium 1034.9 mg, Sugar 4 g

CHEF JOHN'S SHAKSHUKA



Chef John's Shakshuka image

This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, diced
½ cup sliced fresh mushrooms
1 teaspoon salt, or more to taste
1 cup diced red bell pepper
1 jalapeno pepper, seeded and sliced
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon cayenne pepper
1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes
½ cup water, or more as needed
6 large eggs
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
  • Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
  • Top with feta cheese and parsley.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 14.9 g, Cholesterol 188.8 mg, Fat 10.8 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 2.7 g, Sodium 669.8 mg, Sugar 2.8 g

SPICY ONE-POT SHAKSHOUKA



Spicy One-Pot Shakshouka image

Easy and delicious eggs poached in a spicy tomato sauce. A popular Middle Eastern dish that has become a favorite with my family as well. Don't forget flatbreads or crusty bread for dipping!

Provided by Simple Savoury

Categories     Breakfast and Brunch     Eggs

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, halved and finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 red chile pepper, seeded and finely chopped
2 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 teaspoon white sugar
salt and freshly ground black pepper to taste
4 large eggs
2 green onions, finely chopped

Steps:

  • Heat olive oil in a heavy-bottomed frying pan. Saute onion and bell peppers in the hot oil for 2 to 3 minutes. Add chile pepper and garlic; cook and stir the peppers start to caramelize, 2 to 3 minutes. Add tomatoes and sugar. Cook over medium heat for 3 to 4 minutes. Season with salt and pepper.
  • Make indentations in the sauce using a wooden spoon. Crack eggs into indentations in the sauce. Cover and cook until whites are firm and yolks reach desired doneness, 5 to 8 minutes. Uncover and garnish with green onions.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 15.2 g, Cholesterol 186 mg, Fat 12 g, Fiber 3.3 g, Protein 8.7 g, SaturatedFat 2.5 g, Sodium 271.5 mg, Sugar 9 g

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