Best Shakshuka Thermomix Recipes

SHAKSHUKA WITH FETA

Shakshuka With Feta image

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It's a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven's heat.

Provided by Melissa Clark

Categories dinner, weeknight, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon ground cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
5 ounces feta, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Steps:

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 640 milligrams, Sugar 7 grams, TransFat 0 grams

SHAKSHUKA - THERMOMIX

Shakshuka - Thermomix image

Make and share this Shakshuka - Thermomix recipe from Food.com.

Provided by Wendys Kitchen

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

30 g olive oil
1 medium onion, peeled & halved
1/2-1 chili, stemmed and deseeded, to taste
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon paprika
1 teaspoon caraway seed, crushed
1 teaspoon cumin seed, crushed
1/2 teaspoon turmeric
500 g ripe tomatoes, cored and diced
30 g tomato paste
10 g honey
1 teaspoon red wine or 1 teaspoon cider vinegar
20 g salad greens of choice such as radish greens, watercress, kale, Swiss chard or 20 g spinach, coarsley chopped
115 g feta cheese, cut into generous bite-sized cubes
4 -6 eggs
3 garlic cloves, peeled (whole)

Steps:

Place spices into TM bowl and grind on speed 10 for 1 minute.
Add the garlic and chop on speed 8 for 3 seconds. Scrape down sides of bowl.
Add onion and chop on speed 5 for 3 seconds. Scrape down sides of bowl.
Add olive oil and cook on 100° deg for 5 minutes on speed 1.
Add tomatoes, tomato paste, honey, and vinegar, and cook for 15 minutes on 100° deg speed 1, or until the sauce has thickened somewhat but is still loose enough so that when you shake the bowl it sloshes around.
Stir in the chopped greens and cook on reverse and speed 1 for 5 minutes.
If you want to finish the Shakshuka on the stovetop, place your your tomato sauce in a large frying pan and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.
Turn the heat on the sauce to a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.

Nutrition Facts : Calories 273.1, Fat 19, SaturatedFat 7, Cholesterol 211.6, Sodium 1332.8, Carbohydrate 14.6, Fiber 3, Sugar 8.9, Protein 12.6