Best 3 Israeli Shakshuka Recipes

ISRAELI SHAKSHUKA

Israeli Shakshuka image

Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Sauce can be made in a advance to be reheated at the time that eggs are done. In this recipe, I've reduced the amount of oil used to make it low fat, but you can use more if you need to.

Provided by AniSarit

Categories Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
4 extra large ripe tomatoes, chopped
2 red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 1/2 ounces pomi brand chopped tomatoes (nothing works like this!)
kosher salt, to taste
black pepper, to taste
6 large eggs (or as many as will fit on your sautÃƒ pan)

Steps:

You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
Add red bell pepper and continue sauteeing until it softens up.
Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
Cover tightly with a lid and simmer for 20 minutes.

Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 1.9, Cholesterol 186, Sodium 84, Carbohydrate 13.3, Fiber 3.8, Sugar 8.5, Protein 8.8

REAL ISRAELI SHAKSHUKA

Real Israeli Shakshuka image

This is a classic Israeli/Sephardic dish. In hebrew Le'Shakshek means "to shake," after you see the finished product you'll understand why it is named this. This is a very easy dish to make and is extremely good for a college student's budget. This is a classic food that always reminds me of Israel. I scoured the internet one night looking for a good recipe and after a lot of experimentation found my favorite recipe. Most of the recipes I found make a lot, but I only needed for one serving, so this just that. In the recipe I say to use a third of a 28 oz can of tomatoes. I personally like more tomatoes, but obviously you can change the recipe according to your tastes, try using only half of the can. I also don't like onions, so I only put very little in, chopped finely. Good Luck and Bete'avon!

Provided by leibo26

Categories Breakfast

Time 25m

Yield 1 pan, 1 serving(s)

Number Of Ingredients 9

Ingredients

19 ounces canned tomatoes (I like Rao's Homemade Italian Peeled Tomatoes)
1 garlic clove, finely diced
1 slice white onion, finely diced
1 teaspoon salt (to taste)
1 teaspoon sweet paprika (to taste)
1/2 teaspoon red cayenne pepper (to taste)
1 teaspoon tomato paste
1/4 cup olive oil
2 large eggs

Steps:

Drain most (but not all) liquid from the tomatoes.
With your hands break apart tomatoes, keep uneven and chunky.
Put the tomatoes in the pan along with the garlic, salt, paprika, cayenne pepper, tomato paste and olive oil.
Bring to a simmer and cook uncovered over low heat until thick (about 15 minutes while stirring occasionally).
When tomato sauce is thick, break egg over cup or bowl (make sure there is no blood or pieces of the shell) then dump the egg into the pan (making sure not to break the yolk). Put the eggs on opposite sides of the pan so they don't blend together.

ISRAELI SHAKSHUKA SKILLET POACHED EGGS WITH SALSA

Israeli Shakshuka Skillet Poached Eggs With Salsa image

Entered for safe-keeping. From June 2012 Vegetarian Times. Sauce can be made in advance, and reheated just before cooking the eggs. For brunch-style meal, serve with a few of these authentic accompaniments: pita bread, whole-grain bread, baguette, sliced tomatoes, sliced cucumbers, cottage cheese, goat cheese feta, cream cheese, yogurt, olives, fresh fruit, Zehug (hot pepper relish), Amba (pickled mango), jams and honey.

Provided by KateL

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 teaspoons olive oil
1 1/2 cups onions, chopped (1 medium onion)
1 1/2 cups red bell peppers, diced (1 pepper)
3 tablespoons jalapeno chile, chopped (1 chile)
2 teaspoons garlic, minced (2 cloves)
4 1/2 cups roma tomatoes, diced (8 tomatoes)
1/2 teaspoon ground cumin
salt and pepper, to taste (optional)
1 tablespoon tomato paste
4 large eggs
3 tablespoons parsley, chopped (optional)

Steps:

SAUCE:.
Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
Add jalapeno and garlic, and saute 1 minute more.
Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
Uncover and cook 6-8 minutes, or until mixture thickens.
Stir in tomato paste, and cook 1 minute more.
EGGS IN SALSA:.
Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
Cover and cook 8-10 minutes, or until egg whites are set.
Sprinkle with parsley, if using. Serve immediately.

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