Best 3 Paprika Tomatoes With Poached Eggs Shakshouka Recipes
**Shakshuka: A Journey Through Flavor and Culture**
Shakshuka, a vibrant and aromatic dish originating from North Africa, has captured the hearts of food enthusiasts worldwide. This tantalizing dish, typically prepared in a skillet, features perfectly poached eggs nestled amidst a rich and flavorful tomato sauce. The combination of spices, herbs, and fresh vegetables creates a symphony of flavors that dances on the palate. Shakshuka's versatility allows for endless variations, making it a delightful culinary canvas for creative home cooks and adventurous diners alike. From the classic tomato-based version to variations featuring bell peppers, spinach, feta cheese, and even chorizo, each recipe promises a unique taste experience. Whether served as a hearty breakfast, a light lunch, or a flavorful dinner, shakshuka is sure to leave a lasting impression and satisfy taste buds of all kinds.
POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY
Here's what you need: oil, garlic, small onion, crushed tomato, worcestershire sauce, cayenne pepper, cumin, paprika, tomato, fresh parsley, eggs, parsley, feta cheese
Provided by Tasty
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
- Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
- Add dice tomato and cook until sauce has thickened.
- Using a spoon, create wells for the eggs, crack an egg into each well.
- Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams
PAPRIKA TOMATOES WITH POACHED EGGS (SHAKSHOUKA)
Traditionally, cooks in Tunisia use a lot of olive oil when making this one-pan tomato and egg dinner, but this recipe has cut the oil way back in this lighter version. Serve with crusty bread. Recipe is from Sunset Edible Garden Cookbook.
Provided by DailyInspiration
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
- Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices).
- Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
- Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.
EASY SHAKSHUKA RECIPE
Steps:
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.
Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving
Tips:
- Use ripe tomatoes: Ripe tomatoes have a sweeter and more intense flavor than unripe tomatoes. They will also break down more easily in the sauce, creating a smooth and creamy texture.
- Choose a good quality paprika: Paprika is a key ingredient in this dish, so it's important to choose a good quality one. Look for a paprika that is vibrant in color and has a smoky, slightly sweet flavor.
- Don't overcrowd the pan: When cooking the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly and will make it more difficult to create a smooth sauce.
- Cook the eggs slowly: Poached eggs are delicate, so it's important to cook them slowly over low heat. This will help to prevent them from overcooking and becoming tough.
- Season to taste: Be sure to season the dish to taste with salt and pepper. You may also want to add a pinch of cayenne pepper for a little extra heat.
Conclusion:
Paprika tomatoes with poached eggs is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The combination of sweet tomatoes, smoky paprika, and creamy eggs is simply irresistible. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
