Best Shakshuka A La Doktor Shakshuka Recipes

EASY SHAKSHUKA RECIPE

Easy Shakshuka Recipe image

Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

Provided by Suzy Karadsheh

Time 30m

Number Of Ingredients 14

Ingredients

Extra virgin olive oil
1 large yellow onion (chopped)
2 green peppers (chopped)
2 garlic cloves, (chopped)
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
6 medium tomatoes, (chopped (about 6 cups chopped tomatoes))
1/2 cup tomato sauce
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

Steps:

Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving

SHAKSHUKA A LA DOKTOR SHAKSHUKA

Shakshuka a la Doktor Shakshuka image

Provided by Joan Nathan

Categories Egg Tomato Breakfast Brunch Vegetarian Dinner Lunch Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
6 cloves garlic, roughly diced
2 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 teaspoons tomato paste
1/4 cup vegetable oil
6 large eggs

Steps:

1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.