Best Mexican Style Shakshuka Recipe By Tasty Recipes

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SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY



Spiced Chorizo And Tomato Shakshuka Recipe by Tasty image

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

1 tablespoon olive oil
¾ cup chorizo, chopped into 1/4 in pieces
1 medium onion, chopped
2 cloves garlic, chopped
red bell pepper, chopped into 1/2 in (1 1/4 cm) pieces
1 tablespoon paprika
½ teaspoon ground cumin
¼ teaspoon ground pepper
1 pinch sea salt
5 lb tomato, chopped
4 eggs
½ cup feta cheese, crumbled
¼ cup fresh parsley

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



Simple Shakshuka Recipe by Tasty image

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

olive oil, drizzle
1 cup yellow onion, diced
1 orange bell pepper, diced
salt, to taste
pepper, to taste
½ teaspoon cumin
½ teaspoon paprika
3 cloves garlic, chopped
28 oz crushed tomatoes, 1 can
1 bay leaf
1 ½ cups fresh baby kale
4 large eggs
¼ cup feta cheese, crumble
bread, toasted, for serving

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

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 SHAKSHUKA AKA 'EGGS IN A POT'



Mexican Shakshuka aka 'Eggs in a Pot' image

This is a delicious Mexican chorizo stew with poached eggs. We had this dish in a small beach hotel in Tulum, Mexico called Playa Azul. I have spent the last year recreating and perfecting it. My family loves it. Update: After years of making eggs in a pot, I finally came to realize that the dish I had in Mexico was a version of the Middle Eastern dish, shakshuka.

Provided by Cynthadeltorro

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 10

Number Of Ingredients 12

1 (15 ounce) package chorizo sausage
1 (8 ounce) can sliced mushrooms, drained
¼ large onion, diced
1 (22 ounce) can diced tomatoes
2 cups chicken broth, or more to taste
1 (6 ounce) can tomato paste
1 loaf French bread, cut into 1/4-inch slices
¼ cup butter, or to taste
2 tablespoons baking soda
8 eggs, or more to taste
½ cup crumbled queso fresco
⅔ cup Mexican crema, crema fresca

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
  • Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lightly butter both sides of the bread slices and place on a baking sheet.
  • Toast in the preheated oven, turning bread halfway, for 10 minutes.
  • Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
  • Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 34.9 g, Cholesterol 225.3 mg, Fat 32.9 g, Fiber 2.9 g, Protein 24.6 g, SaturatedFat 15 g, Sodium 2194 mg, Sugar 6.5 g

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