SHAKSHUKA YEMANI BASTED EGGS
Make and share this Shakshuka Yemani Basted Eggs recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Must have covered pan.
- Heat oil.
- Add onion.
- Add peppers.
- Cook 1 minute.
- Add tomatoes.
- Cover; simmer 10 minutes.
- Salt and pepper.
- Crack eggs into sauce on the top.
- Cover and cook until eggs are desired doneness.
- Serve.
EGGS IN PURGATORY: SHAKSHUKA
Provided by Aida Mollenkamp
Time 52m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
- Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.
Nutrition Facts : Calories 408, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 372 milligrams, Sodium 3879 milligrams, Carbohydrate 42 grams, Fiber 8 grams, Protein 20 grams, Sugar 19 grams
SHAKSHUKA (BAKED EGGS WITH SPICY TOMATO SAUCE)
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it's important that the sauce is well seasoned and warmed before you add the eggs.
Provided by Ana Sortun
Categories Dinner Egg Tomato Herb Spice
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don't reduce too much. Set the sauce aside to cool slightly.
- Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
- When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
- To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn't float on top; leave a little space between each egg.
- To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
- Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
- Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.
BASTED EGGS
Rudy loves these eggs basted hard. They are a cross between poached and fried. You can cook them to your preference; I like basted soft myself, served with toast. You need a fry pan with a lid, glass is best, so you can watch for doneness.
Provided by Dienia B.
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat butter until melted; add eggs.
- Fry until white is starting to set.
- Salt and pepper to taste.
- Add water and cover immediately; some people add less water but I like a little more. The steam will cook the top of eggs; it takes just a minute or so, depending on how well done you like your eggs. Hard will be just like hard boiled eggs, that yellow color.
- I serve these with toast and fried potatoes, just like over easy eggs.
More about "shakshuka yemani basted eggs recipes"
SHAKSHUKA (MIDDLE EASTERN BAKED EGGS) | RECIPETIN EATS
From recipetineats.com
5/5 (37)Total Time 30 minsCategory BreakfastCalories 354 per serving
SHAKSHUKA FOR ONE | GET CRACKING - EGGS.CA
From eggs.ca
SHAKSHUKA AND ALL ITS VARIATIONS | GET CRACKING
From eggs.ca
YEMENI SHAKSHOUKA (YEMENI SPICED SCRAMBLED EGGS)
From tarasmulticulturaltable.com
SHAKSHOUKA (POACHED EGGS RECIPE) - CANADA'S FOOD …
From food-guide.canada.ca
SHAKSHUKA YEMANI BASTED EGGS RECIPE
From recipezazz.com
SHAKSHUKA DINNER | GET CRACKING - EGGS.CA
From eggs.ca
BEST SHAKSHUKA RECIPE (EASY & AUTHENTIC) | THE …
From themediterraneandish.com
5/5 (115)Calories 111 per servingCategory Breakfast, Lunch
FOOLPROOF SHAKSHUKA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (130)Calories 216 per servingCategory Main Dish
SHAKSHUKA - RECIPE & VIDEO FOR DELICIOUS MIDDLE EASTERN EGG DISH
From toriavey.com
SHAKSHUKA YEMANI BASTED EGGS | GENIUS KITCHEN | RECIPE CLOUD …
From recipecloudapp.com
SHAKSHUKA YEMANI BASTED EGGS (KITCHENPC)
From kitchenpc.com
BEST SHAKSHUKA RECIPE (EASY & TRADITIONAL) | DOWNSHIFTOLOGY
From downshiftology.com
SHAKSHUKA YEMANI BASTED EGGS FOOD - HOME AND RECIPE
From homeandrecipe.com
SHAKSHUKA (NORTH AFRICAN–STYLE POACHED EGGS IN SPICY TOMATO …
From seriouseats.com
SHAKSHUKA RECIPE - BBC FOOD
From bbc.co.uk
SHAKSHUKA YEMANI BASTED EGGS – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #breakfast #eggs-dairy #vegetables #middle-eastern #vegetarian #eggs #dietary #low-sodium #low-calorie #low-carb #low-in-something #peppers #tomatoes
You'll also love