Best 3 Poached Eggs In Tomato Sauce Shakshouka Recipe By Tasty Recipes
Indulge in the vibrant flavors of Shakshouka, a North African dish that has captivated taste buds worldwide. This culinary masterpiece combines poached eggs, nestled in a rich and savory tomato sauce, creating a symphony of flavors that will tantalize your senses. With its origins in Tunisia, Shakshouka has become a beloved breakfast and brunch dish, enjoyed across cultures and cuisines. This article presents a collection of delectable Shakshouka recipes, each offering unique variations and culinary twists that cater to diverse tastes and preferences. From the classic Shakshouka recipe with its traditional ingredients to innovative takes featuring spinach, feta cheese, and chorizo, this article provides a culinary journey that will satisfy both Shakshouka enthusiasts and those seeking new flavor adventures.
Here are our top 3 tried and tested recipes!
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
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
POACHED EGGS IN TOMATO SAUCE (SHAKSHUKA)
Try something new with our Poached Eggs in Tomato Sauce. Poached Eggs in Tomato Sauce, or Shakshuka, is perfect for both formal and informal occasions.
Provided by My Food and Family
Categories European
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat broiler.
- Spread each bread slice with 1/4 tsp. vinaigrette; place in single layer on baking sheet. Broil 1 to 2 min. on each side or until evenly toasted on both sides. Reserve for later use.
- Heat remaining vinaigrette in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
- Stir in pasta sauce, paprika and cumin. Bring to boil; cover. Simmer on medium-low heat 10 min. Carefully slip cracked eggs, 1 at a time, into pasta sauce mixture, leaving spaces between eggs; cook 3 to 5 min. or until egg whites are completely set but yolks are still runny, occasionally spooning hot pasta sauce over egg whites. Remove from heat.
- Top with cheese and cilantro. Serve with toast slices.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
Tips:
- Use fresh, ripe tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned diced tomatoes.
- Season the tomato sauce to taste with salt, pepper, and other spices. You can also add a pinch of sugar to balance the acidity of the tomatoes.
- If you don't have a cast iron skillet, you can use a large nonstick skillet instead.
- Be careful not to overcrowd the skillet when you're cooking the eggs. If you have too many eggs in the skillet, they won't cook evenly.
- Serve shakshouka with warm pita bread or toast. You can also top it with crumbled feta cheese, fresh herbs, or a dollop of yogurt.
Conclusion:
Shakshouka is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover tomatoes. With its vibrant flavors and simple ingredients, shakshouka is sure to become a favorite in your kitchen.
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