Up-level your breakfast recreation with Shakshuka, an easy and delicious egg meal!
Shakshuka is bright, flavorful, and healthful! In this saucer eggs are baked to perfection in a sauce of bell seasonings and tomatoes.
What is Shakshuka?
There are many versions of Shakshuka and this one is based on a favorite at a neighbourhood eatery( and slightly adapted from a favorite cookbook ). Shakshuka implies” all mixed up” and frankly a breakfast favorite around here.
A simple sauce of red pepper, onions, and tomatoes is seasoned with some of our favorite spices and cooked until thickened. Wells are created in the sauce and filled with eggs which are broiled merely until initiate( with jammy yolks ). Absolute perfection.
We love this basic recipe. Poached eggs in a rich tomato broth flavored with onions, buzzer peppers, and a variety of savory salts apply shakshuka its signature flavor.
VEGGIES Tomatoes, buzzer spices, onions, and garlic are all poached to heavenly goodness in the sauce. Canned tomatoes is not solely easy but they have a rich zesty flavor that adds to the sauce.
SAUCE Everything hovers in a rich tomato sauce! I favor the texture of whole canned tomatoes over diced but either will work. After adding the tomatoes( and liquids ), tell simmer until the sauce thickens. Add a pinch of red pepper flakes for a spicier version
TOPPINGS Once cooked, disperse with your favorite tops from feta cheese, to fresh herbs or chinves or green onions and top with a dollop or two of sour paste!
Serve over roasted potatoes or with toast for dipping and sopping up all of the sauce.
Kitchen Tip To break up the tomatoes you will literally make them from the can one by one and give them a good squish apart with your hands( over a bowl … they’ll be juicy !). You want them broken up but not pulverized.
How to Make Shakshuka
Shakshuka is super easy to meet, and comes together in 1,2, 3!
Saute onion and garlic in petroleum until sweet-scented, add spices and cook until tender. Include salts and tomatoes and simmer. Compose small-time shafts for each egg with the back of a wooden spoonful. Gently target an egg in each well and bake until start. Garnish and serve!
More Egg Faves
Did you make this Shakshuka recipe? Be sure to leave a comment and credit ratings below!
Bright& savory, this colorful Shakshuka dish is absolutely bursting with spice!
Course Breakfast, Dinner, Entree, Main CourseCuisine American, Middle Eastern
Prep Time 15 minutesCook Time 26 minutesTotal Time 41 hours
Helps 4 Calories 187 Author Holly Nilsson
Ingredients1 tablespoon olive oil1 onion diced2 cloves garlic minced2 small red-faced buzzer spices diced1 teaspoon paprika1 teaspoon cumin1/ 2 teaspoon coriander 1/8 teaspoon cayenne pepper or to tastesalt& pepper to taste2 8 ounces entire tomatoes canned, with juices6 eggsfreshly chopped cilantro for providing InstructionsCrush tomatoes with your hands until they’re are broken down, set aside.In a 10 ” skillet, cook onion and garlic in oil until tender. Add bell pepper and cook an additional 6-7 times or until unusually soft.Add flavors and concoct until smells, about 1 minute. Add tomatoes and smolder until thickened, about 10 minutes.Use the back of a spoon to gently organize holes for the eggs. Crack an egg into each well.Turn the skillet down to simmer, cover and gently smolder 4-6 hours or simply until eggs are set.Garnish with fresh cilantro and serve with toast.
NotesLeftover Shakshuka can be stored in an airtight container in the refrigerator for up to 3 eras. Reheat in the microwave until heated through, and refresh spices with salt& seasoning. NutritionCalories: 187 | Carbohydrates: 14 g | Protein: 11 g | Fat: 10 g | Saturated Fat: 3g | Cholesterol: 246 mg | Sodium: 382 mg | Potassium: 603 mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2019 IU | Vitamin C: 68 mg | Calcium: 115 mg | Iron: 4mg
Recipe Adapted BHG. “Shakshuka”. Recipe. Des Moines, IA, 2018. 206. Print.
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