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
SHAKSHUKA WITH FETA
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
- Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.
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
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
EASY SHAKSHUKA
This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.
Provided by Lisa
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
- Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 9.4 g, Fiber 4.3 g, Protein 13.1 g, SaturatedFat 2.2 g, Sodium 654.2 mg, Sugar 7.7 g
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
SHAKSHOUKA
Shakshouka (shakshoka, chakchouka, shak-shouka, shak shouka) is a Tunisian and Israeli dish made of cooked tomatoes, peppers, spices and eggs. It is very similar to the Turkish dish Menemen and to the Latin American breakfast dish huevos rancheros. In Israeli cuisine, the dish is made of eggs, tomatoes, and onions or garlic. Shakshouka is typically eaten with a pita, like many other Middle Eastern dishes, or with white bread that is dipped in it. Posted for ZWT#6
Provided by Tea Jenny
Categories Vegetable
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
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
Derived from the Arabic "shakshek," which means to shake, this Gulf breakfast favorite calls for a flavor combination of baked eggs nestled on a bed of spicy, aromatic tomatoes. It's just the thing for feeding a brunch crowd.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4
Number Of Ingredients 9
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.
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