CHAKCHOUKA (SHAKSHOUKA)
Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'
Provided by Ben
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209 calories, Carbohydrate 12.9 g, Cholesterol 163.7 mg, Fat 15 g, Fiber 3.1 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 653.7 mg, Sugar 6.8 g
SHAKSHOUKA
Construction at Zahav took place during the dead of winter 2008. Since there was no heat in the building, our contractor, Ofer Shlomo, brought in propane-fired space heaters to keep his crew from freezing. The heaters were cylindrical, with flat metal tops - perfect for heating up a frying pan. And so, of course, Ofer made shakshouka. Shakshouka is a simple and quick North African dish of eggs poached in a spicy stew of tomatoes and peppers that packs a punch. It's a great, large-format brunch dish to feed a crowd. Shakshouka is another great example of a dish that came from elsewhere but is now essential to Israeli cuisine. (On a recent trip to Israel, I even had shakshouka at a gas station diner.) Much of this has to do with economics. Tomatoes and peppers grow year-round in Israel, and eggs are an inexpensive source of protein. Shakshouka became an economical way to create a nutritious and flavorful meal. Shakshouka is a stovetop dish, and that ease of preparation contributed to its popularity. It's also a very fun word to say. This recipe is a very straightforward version, but shakshouka can be bedazzled with all sorts of things, from merguez (or any other sausage) to feta or Parmesan cheese. It's easily scaled up or down depending on your crowd. But the most important question: What kind of bread will you choose to sop up every last drop of sauce?
Provided by Michael Solomonov
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
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.
SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
SHAKSHUKA
Provided by Einat Admony
Categories Egg Leafy Green Tomato Breakfast Brunch Quick & Easy Chard Simmer Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
- 2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
- 3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
SHAKSHUKA
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. -Ezra Weeks, Calgary, Alberta
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.
Nutrition Facts : Calories 159 calories, Fat 12g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
TUNISIAN CHAKCHOUKA
This is such an easy recipe, nevertheless it is complex with rich flavor. I ate this dish often in Tunisia, where, incidentally, I first began to eat tomatoes when I was nearly 30 years old!!! The sunny mediterranean produces tomatoes that are intense with deep aroma and flavor. Chakchouka is a summer dish in Tunisia.
Provided by Mme M
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tomatoes into large pieces. Deseed and dice all the peppers.
- Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme.
- As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.
- When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka.
- Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.
ALGERIAN POACHED EGGS (CHAKCHOUKA)
These eggs are poached in a delicious in a pepper ragout. This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out as well for Vegetarians that do not eat eggs. VARIATION: Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
Provided by NcMysteryShopper
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a deep skillet, heat the oil over medium heat. Add cumin seed to the hot oil for about 15 seconds before you add the paprika. Stir in paprika and let cook slightly to color the oil, about 10-15 seconds.
- Add the onions and garlic (add optional harissa here) and sauté until onions are translucent and wilted but not browned, about 5 minutes.
- Add tomatoes and bring to a rapid simmer. Add peppers (also add seeded and diced chili peppers here if using) & potatoes, water and salt and pepper. Reduce heat to low, and simmer, covered, for about 10 minutes. Add more water as needed.
- Form four small indentations in the simmering peppers to hold the eggs. Crack eggs, one by one, into a small bowl and slide each egg into an indentation. Cover and simmer another 10 minutes or so until eggs are cooked through.
- Sprinkle with chopped parsley or cilantro and optional black olives and capers.
- Serve with crusty bread or rice.
Nutrition Facts : Calories 252.8, Fat 15.6, SaturatedFat 3.1, Cholesterol 186, Sodium 85.8, Carbohydrate 20.5, Fiber 4.5, Sugar 6.3, Protein 9.4
CHAKCHOUKA(ALGERIA)
This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Palestine too. From whats4eats.
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are 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, 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 to your liking.
- Serve with crusty bread, pita or rice.
- Variations:.
- •Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
- •For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
- •Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
- •Add 1 small, diced eggplant along with the peppers.
- •Add 1 potato, cut in a small dice, along with the peppers.
- •Sprinkle the top of the cooked dish with chopped parsley or cilantro.
- •Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.
CHAKCHOUKA (MOROCCAN VEGGIE STEW)
Chakchouka is a style of vegetable cooking from the Middle East and the Mahgreb (the North African countries bordering the Mediterranean, such as Tunisia and Morocco). The dishes always contain onions and garlic, and usually tomatoes and peppers; very often, a veil of beaten egg is poured over during the final stages of cooking. Serve with freshly grilled pita bread. Variation: Replace the fresh chillies with a drop of Tabasco sauce or a small pinch of crushed chillies. This makes a great brunch dish, too.
Provided by English_Rose
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- In a large saucepan, heat the oil over a medium heat, then add the onion and garlic and cook for 5 minutes, or until tender.
- Add the peppers, chilli and the tomatoes with their juices, cover and bring to the boil. Season, cover and simmer for 10 minutes.
- Add the zucchini and the sugar. Stir gently together, then cover again and return to the oven for a further 20 minutes.
- Meanwhile, in a small bowl, whisk together the eggs, cumin and chopped coriander with 3 tablespoons cold water. Season.
- Preheat the broiler to high. Transfer the vegetable mixture into a flameproof serving dish.
- Adjust the seasoning to taste, then pour the egg mix over the vegetables in a thin layer.
- Place under the hot broiler, uncovered, and broil for 4-5 minutes until the egg is just set. Remove from the broiler and allow to cool slightly before serving.
Nutrition Facts : Calories 126.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 52.9, Sodium 31.5, Carbohydrate 14.6, Fiber 3.7, Sugar 9.6, Protein 4.2
CHAKCHOUKA
This is a recipe I found on the Allrecipes website, posted by Ben. It can also be spelled 'Shakshouka'. It's a Tunisian dish that's similar to the Latin American dish Huevos Rancheros, and it's most often eaten for breakfast or lunch. Adjust the garlic and hot peppers to suit your own palate.
Provided by Northwestgal
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220.4, Fat 15.5, SaturatedFat 3.1, Cholesterol 186, Sodium 664, Carbohydrate 13.5, Fiber 3.4, Sugar 7, Protein 8.7
More about "chakchouka recipes"
CHAKCHOUKA (TUNISIAN EGGS IN TOMATO SAUCE) • CURIOUS …
From curiouscuisiniere.com
4.5/5 (4)Category DinnerCuisine AfricanTotal Time 30 mins
- In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes.
- Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.)
- Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters.
CHAKCHOUKA (SHAKSHOUKA) RECIPE | TUNISIAN EGGS IN …
CHACHOUKA | RIVER COTTAGE
From rivercottage.net
SHAKSHUKA RECIPE - BBC FOOD
From bbc.co.uk
CHAKCHOUKA RECIPE (NORTH AFRICAN EGGS POACHED IN A …
From whats4eats.com
BEST SHAKSHUKA RECIPE (EASY & TRADITIONAL) | DOWNSHIFTOLOGY
From downshiftology.com
EASY SHAKSHUKA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
SHAKSHOUKA RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
HOW TO MAKE THE PERFECT SHAKSHUKA | FOOD | THE GUARDIAN
From theguardian.com
SHAKSHUKA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #lunch #eggs-dairy #african #moroccan #eggs #dietary #low-sodium #low-calorie #low-carb #low-in-something
You'll also love