Mexican Inspired Shakshuka Recipes

MEXICAN-STYLE SHAKSHUKA RECIPE BY TASTY

Here's what you need: red onion, garlic, bell pepper, cherry bomb chili peppers, medium tomatoes, cumin, paprika, garlic powder, cayenne, salt, cotija cheese, avocado

Provided by Sumedha Pramod

Yield 2 servings

Number Of Ingredients 12

Mexican-Style Shakshuka Recipe by Tasty image

Steps:

In a small cast-iron pan or dutch oven, add 2 tbsp of oil. Once hot, sauté the onions and garlic until fragrant.
Add the peppers and sauté for another 2-3 minutes until tender.
Add tomatoes and let mixture cook for 10 minutes, stirring occasionally.
Add the spices and salt/pepper to taste and continue to sauté for another 10-15 minutes, stirring occasionally.
Once the liquid from the tomatoes have cooked out and the tomatoes have a "jammy" consistency, crack 3-4 eggs on top. Garnish with your cheese of choice and cover. Cook for 2-3 minutes until the eggs are JUST poached and the yolks are still runny (cook for longer if you prefer the yolks to cook through).
Garnish with salt & pepper, feta or cotija cheese, sliced avocado, green onions and cilantro and enjoy!

Nutrition Facts : Calories 118 calories, Carbohydrate 25 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, Sugar 13 grams

Ingredients

½ red onion, diced
2 cloves garlic, minced
1 bell pepper, any color, diced
4 cherry bomb chili peppers, diced (optional) (can also use ½ - 1 bell pepper or other 2-3 mild peppers instead)
4 medium tomatoes, diced
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne
1 salt, to taste
cotija cheese, to taste
avocado, sliced, for garnish

SHAKSHUKA WITH FETA

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

Shakshuka With Feta image

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

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

SHAKSHUKA

Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs

Provided by Good Food team

Categories Main course, Supper

Time 25m

Number Of Ingredients 8

Shakshuka image

Steps:

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Protein 21 grams protein, Sodium 1.25 milligram of sodium

Ingredients

1 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
small bunch coriander stalks and leaves chopped separately
2 cans cherry tomatoes
1 tsp caster sugar
4 eggs