SHAKSHUKA WITH POTATOES RECIPES

Name: Shakshuka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 garlic clove, minced; 1 teaspoon ground cumin; 1 teaspoon pepper; 1/2 to 1 teaspoon chili powder; 1/2 teaspoon salt; 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional; 2 medium tomatoes, chopped; 4 large eggs; Chopped fresh cilantro; Whole pita breads, toasted

SHAKSHUKA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shakshuka Recipe: How to Make It - Taste of Home image

Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 to 1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
2 medium tomatoes, chopped
4 large eggs
Chopped fresh cilantro
Whole pita breads, toasted

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

Nutrition Facts : Calories 159 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 186mg cholesterol, SodiumContent 381mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 7g protein. Diabetic Exchanges 1.500 fat

SHAKSHUKA, MY STYLE | JAMIE OLIVER RECIPES

Shakshuka, my style | Jamie Oliver recipes image

Harissa adds warmth and a ray of much-needed sunshine to my twist on a Middle-Eastern classic. Plus it’s a one-pan wonder, which always makes me happy.

Total Time 30 minutes

Yield 4

Number Of Ingredients 12

Ingredients

200 g potatoes
200 g butternut squash
olive oil
3 mixed-colour peppers
½ a bunch of fresh flat-leaf parsley (15g)
2 cloves of garlic
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon rose harissa
1 x 400 g tin of quality plum tomatoes
4 large free-range eggs

Steps:

1. Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
2. Deseed and roughly chop the peppers, adding them to the pan as you go.
3. Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
4. Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
5. Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
6. Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.

Nutrition Facts : Calories 219 calories, FatContent 10.5 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 11.3 g protein, CarbohydrateContent 22.5 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 0.8 g salt, FiberContent 5.2 g fibre

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