Best Shakshouka Recipes

CHAKCHOUKA (SHAKSHOUKA)

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
• Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
• Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY

Steps:

• Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
• Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
• Add dice tomato and cook until sauce has thickened.
• Using a spoon, create wells for the eggs, crack an egg into each well.
• Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
• Enjoy!

SHAKSHOUKA

Steps:

• Heat 1/4 cup of the olive oil over medium in a cast iron skillet large enough to accommodate 16 poached eggs. (If you don't have a skillet that large, use two pans, dividing the ingredients evenly between them.) Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt and cook, stirring occasionally, until the vegetables haven softened but not browned, about 10 minutes. Add the tomato puree and sugar and simmer until reduced by about one-third, 10 to 12 minutes. Whisk in the remaining 1/4 cup oil. Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with serrano chiles and cilantro and serve immediately right from the pan.

SHAKSHOUKA (ISRAELI EGGS WITH TOMATOES)

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.

PAPRIKA TOMATOES WITH POACHED EGGS (SHAKSHOUKA)

Steps:

• Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
• Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices).
• Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
• Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.

SHAKSHOUKA

Steps:

• Sauté the onions and garlic until soft in about a tablespoons of olive oil, flavoured with a grind of black pepper. This will take about 8 minutes.
• Meanwhile, grate the tomatoes using the coarsest grater you have.
• Add the tomatoes, peppers, paprika and mix well.
• Season to taste
• Cover and simmer on a very low heat for 25 minutes.
• After 25 minutes, break the eggs on to the surface of the tomato mixture.
• Cover and cook for 4 minutes or until the eggs are done to your liking.
• Some cooks like to break the egg yolks and swirl them into the tomatoes.

SHAKSHOUKA

Steps:

• Preheat oven to 400 degrees. Heat 2 teaspoons ghee in a large skillet over medium-high. Gradually add spinach and cook until wilted. Remove to a paper towel-lined plate; set aside.
• Wipe out the skillet and heat 3 tablespoons ghee over medium-high. Add onion and cook until very soft and translucent, 10 to 12 minutes. Add garlic and cook 5 minutes more. Add tomatoes and red-pepper flakes and cook until tomatoes have broken down and most of the liquid has been absorbed, about 15 minutes. Remove from heat; set aside.
• Brush four 6-ounce shallow baking dishes with remaining 1 teaspoon ghee. Divide spinach equally among them, spreading evenly. Top with tomato mixture, creating a well in the center. Crack an egg into each well. Season egg with salt and black pepper.
• Place baking dishes on a baking sheet and transfer to the oven. Bake until the egg yolks are soft and egg whites are opaque, 15 to 18 minutes.
• Serve topped with a pinch of black pepper and cilantro, if desired.

EGGS IN TOMATO PEPPER SAUCE AKA TUNISIAN SHAKSHOUKA

Steps:

• Heat the oil in a deep skillet over medium flame. Stir in the cumin seeds, paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onion and garlic and sauté until the onion is translucent and wilted but not browned, about 5 minutes.
• Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers,harissa,1 cup water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
• Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.
• Garnish with some parsley and serve with crusty bread.
• ** Note: can use other vegetables like eggplants, potatoes and zucchini in place of bell pepper.

SHAKSHOUKA-TRADITIONAL

Steps:

• Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft-do not burn. Add peppers (and chilie if liked), cover and cook 8 minutes or until peppers are just tender.
• Add garlic,add tomato paste or other options or mixture of both, cover and cook 8-10 minutes or until vegetables are blended and sauce thickens. Season with herbs above,lower heat.
• Make an indentation in vegetables and carefully add an egg to each one. Cover and cook over low heat 5 minutes, basting occasionally with juices or until eggs have set.
• If you prefer the eggs "scrambled" you can mix with a fork before covering frying pan,, you can add some feta cheese and mix in too if you like. Sprinkle freshly chopped parsley when serving.
• Serve with fresh salad and crisp bread, or a Pitta.
• Bon appetite (in Hebrew we say "Bette avvon").

SPICY ONE-POT SHAKSHOUKA

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.

SHAKSHOUKA

Steps:

• In a large frying pan, saute onion until lightly browned.
• Grate tomatoes on largest holes of a grater.
• Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes Remove cover and break eggs over the surface.
• Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set Sprinkle with salt and pepper.

SHAKSHOUKA ON A DOLLAR

Steps:

• In a large saucepan, add tomato sauce, white vinegar, black beans, jalapeno pepper, tomatoes, green onion, and garlic.
• Simmer for 10 - 12 minutes.
• Crack open eggs over the sauce (DO NOT scramble them or mix them in with the rest of the sauce).
• Cook until eggs are no longer runny and are set. This takes about 6-8 minutes.
• Add fresh basil leaves, and let sit for 2 minutes.
• Serve warm!

GREEN SHAKSHOUKA

Steps:

• 1. Preheat oven to 375. Remove stems and large ribs from greens and finely chop; set aside. Coarsely chop leaves and set aside.
• 2. Toast cumin, coriander, and fennel in a small frying pan over medium heat until fragrant, 1 to 2 minutes. Grind seeds with a mortar and pestle. Add paprika, Chile flakes, pepper, and cardamom; set aside.
• 3. Set a 9- by 13-in. Or similar baking dish in overn to heat. Heat oil in a 6- to 8-qt pot over medium-high heat. Add onion and chopped stems; cook, stirring often, until golden brown, 10 minutes. Stir in garlic, jalapeño, and spices. Add half the greens; cook, stirring, until wilted, 2 minutes. Add remaining greens; cook until barely wilted.
• 4. Stir tomato sauce, broth, and salt into greens and bring to a boil. Reduce heat to medium-low, partially cover, and cook until greens are just tender, 5 to 7 minutes. Set aside 3 tbsp. Feta cheese and 1 tbsp. Each parsley and chilantro; stir the rest into greens.
• 5. Arrange greens in preheated dish. Nestle eggs into greens. Bake until egg whites are just set, 12 to 18 minutes. Scatter reserved feta, parsley, and cilantro on top.
• MAKE AHEAD: Through step 3, chilled, 1 day; preheat oven with baking dish in it, reheat greens in pot, and continue with step 4.

PAPRIKA TOMATOES WITH POACHED EGGS (SHAKSHOUKA)

Steps:

• Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.2. In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).3. With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.Note: Nutritional analysis is per serving.