Chakchouka Recipes

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SHAKSHUKA RECIPE (EASY & TRADITIONAL)



Shakshuka Recipe (Easy & Traditional) image

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video above to see how quickly it comes together!

Provided by Lisa Bryan

Categories     Breakfast     Main Meal

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
4 garlic cloves (finely chopped)
2 teaspoon paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 28-ounce can whole peeled tomatoes
6 large eggs
salt and pepper (to taste)
1 small bunch fresh cilantro (chopped)
1 small bunch fresh parsley (chopped)

Steps:

  • Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  • Add garlic and spices and cook an additional minute.
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  • Garnish with chopped cilantro and parsley.

Nutrition Facts : Calories 146 kcal, Carbohydrate 10 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 164 mg, Sodium 256 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving

EASY SHAKSHUKA RECIPE



Easy Shakshuka Recipe image

Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

Provided by Suzy Karadsheh

Categories     Breakfast     Lunch

Time 30m

Number Of Ingredients 14

Extra virgin olive oil
1 large yellow onion (chopped)
2 green peppers (chopped)
2 garlic cloves, (chopped)
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
6 medium tomatoes, (chopped (about 6 cups chopped tomatoes))
1/2 cup tomato sauce
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

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

SHAKSHUKA



Shakshuka image

Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs

Provided by Good Food team

Categories     Main course, Supper

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
small bunch coriander stalks and leaves chopped separately
2 cans cherry tomatoes
1 tsp caster sugar
4 eggs

Steps:

  • Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
  • Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Protein 21 grams protein, Sodium 1.25 milligram of sodium

SHAKSHUKA



Shakshuka image

Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.

Provided by Food Network Kitchen

Time 1h

Yield 2 servings

Number Of Ingredients 12

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced
1/4 small bunch cilantro, leaves and tender stems separated, chopped
2 small cloves garlic, thinly sliced
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch red pepper flakes
Kosher salt and freshly ground pepper
1 15-ounce can whole peeled tomatoes, crushed by hand
4 large eggs
Warm pita bread, for serving

Steps:

  • Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
  • Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
  • Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

CHAKCHOUKA (SHAKSHOUKA)



Chakchouka (Shakshouka) image

Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'

Provided by Ben

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 ⅓ cups chopped onion
1 cup thinly sliced bell peppers, any color
2 cloves garlic, minced, or to taste
2 ½ cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 hot chile pepper, seeded and finely chopped, or to taste
4 eggs

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  • Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  • Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Nutrition Facts : Calories 209 calories, Carbohydrate 12.9 g, Cholesterol 163.7 mg, Fat 15 g, Fiber 3.1 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 653.7 mg, Sugar 6.8 g

TUNISIAN CHAKCHOUKA



Tunisian Chakchouka image

This is such an easy recipe, nevertheless it is complex with rich flavor. I ate this dish often in Tunisia, where, incidentally, I first began to eat tomatoes when I was nearly 30 years old!!! The sunny mediterranean produces tomatoes that are intense with deep aroma and flavor. Chakchouka is a summer dish in Tunisia.

Provided by Mme M

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 big ripe tomatoes
4 eggs
2 sweet peppers
2 medium onions, chopped
1 -2 hot green pepper
1 head garlic, all cloves crushed and cut
1 tablespoon tomato concentrate
1 tablespoon harissa
1 tablespoon cumin
bay leaf
thyme, to taste
1 teaspoon salt (to taste)
1 -4 tablespoon olive oil

Steps:

  • Cut the tomatoes into large pieces. Deseed and dice all the peppers.
  • Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme.
  • As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.
  • When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka.
  • Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.

CHAKCHOUKA(ALGERIA)



Chakchouka(Algeria) image

This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Palestine too. From whats4eats.

Provided by Sharon123

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 -2 tablespoon paprika
1 onion, diced
2 -3 garlic cloves, minced
3 tomatoes, peeled, seeded and diced
1 -2 green pepper, diced (or use all red or all green, your choice)
1 red bell pepper, diced (or use 2 red peppers and 1 green pepper)
1 cup water
salt
pepper
4 eggs (optional)

Steps:

  • Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
  • Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
  • Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through to your liking.
  • Serve with crusty bread, pita or rice.
  • Variations:.
  • •Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
  • •For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
  • •Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
  • •Add 1 small, diced eggplant along with the peppers.
  • •Add 1 potato, cut in a small dice, along with the peppers.
  • •Sprinkle the top of the cooked dish with chopped parsley or cilantro.
  • •Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

ALGERIAN SHAKSHOUKA OR CHAKCHOUKA RECIPE



Algerian Shakshouka or Chakchouka Recipe image

Algerian shakshuka recipe comes as a suitable meal for iftar with a scrumptious taste to enjoy. Also known as 'shakshouka recipe', it is famous Middle Eastern breakfast dish, eaten in many countries in the region. In the month of Ramadan al Mubarak, shakshuka is served in iftar as a tradition as a main course food.

Provided by admin

Categories     Breakfast

Number Of Ingredients 11

3 tbsp olive oil
2 tbsp paprika powder
1 pcs onion (diced)
3 cloves garlic (minced)
3 pcs tomatoes (peeled, seeded, diced)
1 pcs red bell pepper (diced)
2 pcs green pepper (diced)
1 cup water
as per taste salt
as per taste black pepper
4 pcs eggs

Steps:

  • Heat cooking oil in a deep pot or skillet over medium heat. Add in paprika powder, stir and slightly cook for 10 to 15 seconds until oil gets the color.
  • Add diced onion and garlic and sauté for about 5 minutes until onions are transparent and wilted but not actually browned.
  • Add diced tomatoes, cook for 3-4 minutes.
  • Add red and green peppers, salt, black pepper and water and cook until it comes to boiling point.
  • Lower the flame, cover pot and simmer for 10 minutes.
  • After 10 minutes, add more water to prevent it from drying.
  • Now make blank space at four places within the simmering pepper; we will fill the space with eggs.
  • Now break eggs in a bowl one by one and pour each into a blank space.
  • Simmer for 10 more minutes while pan covered, until the eggs are cooked to your desired level.
  • Delicious Algerian Chakcouka Recipe is ready.
  • Serve with pita or crusty bread or with rice on iftar table.

SHAKSHUKA



Shakshuka image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

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, Fat 12g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

SHAKSHOUKA



Shakshouka image

Construction at Zahav took place during the dead of winter 2008. Since there was no heat in the building, our contractor, Ofer Shlomo, brought in propane-fired space heaters to keep his crew from freezing. The heaters were cylindrical, with flat metal tops - perfect for heating up a frying pan. And so, of course, Ofer made shakshouka. Shakshouka is a simple and quick North African dish of eggs poached in a spicy stew of tomatoes and peppers that packs a punch. It's a great, large-format brunch dish to feed a crowd. Shakshouka is another great example of a dish that came from elsewhere but is now essential to Israeli cuisine. (On a recent trip to Israel, I even had shakshouka at a gas station diner.) Much of this has to do with economics. Tomatoes and peppers grow year-round in Israel, and eggs are an inexpensive source of protein. Shakshouka became an economical way to create a nutritious and flavorful meal. Shakshouka is a stovetop dish, and that ease of preparation contributed to its popularity. It's also a very fun word to say. This recipe is a very straightforward version, but shakshouka can be bedazzled with all sorts of things, from merguez (or any other sausage) to feta or Parmesan cheese. It's easily scaled up or down depending on your crowd. But the most important question: What kind of bread will you choose to sop up every last drop of sauce?

Provided by Michael Solomonov

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

1/2 cup olive oil
2 onions, chopped (about 3 cups)
4 red or green bell peppers, chopped
6 garlic cloves, sliced
2 tablespoons ground dried lime (optional)
6 tablespoons sweet paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon kosher salt
8 cups tomato puree
1 tablespoon plus 1 teaspoon sugar
16 large eggs
Serrano chiles, thinly sliced
Fresh cilantro, chopped

Steps:

  • Heat 1/4 cup of the olive oil over medium in a cast iron skillet large enough to accommodate 16 poached eggs. (If you don't have a skillet that large, use two pans, dividing the ingredients evenly between them.) Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt and cook, stirring occasionally, until the vegetables haven softened but not browned, about 10 minutes. Add the tomato puree and sugar and simmer until reduced by about one-third, 10 to 12 minutes. Whisk in the remaining 1/4 cup oil. Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with serrano chiles and cilantro and serve immediately right from the pan.

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