Shakshuka Baked Eggs With Spicy Tomato Sauce Recipes
SHAKSHUKA (BAKED EGGS WITH SPICY TOMATO SAUCE)
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it's important that the sauce is well seasoned and warmed before you add the eggs.
Provided by Ana Sortun
Categories Dinner Egg Tomato Herb Spice
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don't reduce too much. Set the sauce aside to cool slightly.
- Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
- When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
- To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn't float on top; leave a little space between each egg.
- To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
- Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
- Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.
More about "shakshuka baked eggs with spicy tomato sauce recipes"
SHAKSHUKA RECIPE: EGGS BAKED IN SPICY TOMATO SAUCE WITH …
From panningtheglobe.com
5/5 (3)Total Time 1 hr 15 minsCategory Breakfast or BrunchCalories 261 per serving
- Measure all the spices into a small bowl: bay leaf, sugar (1 tablespoon), salt (1/2 teaspoon), Cumin (2 teaspoons), paprika (2 teaspoons), pepper (1 1/2 teaspoons), caraway seeds (1 teaspoon), and turmeric (1/2 teaspoon).
- Heat oil (2 tablespoons) over medium heat in a large pot or oven-ready skillet. Add onions and cook, stirring occasionally, until translucent, about 8 minutes. (don’t let them brown) Add bell pepper and jalapeno, and cook until softened, 4-5 minutes. Add tomato paste (4 tablespoons) and minced garlic (5 tablespoons) and cook, stirring, for a minute or two, until tomato paste is incorporated. Add canned tomatoes and spices. stir through. Turn heat down to a gentle simmer and cook, uncovered, for 15 minutes, stirring occasionally, until the sauce thickens. Mix in the chopped spinach and simmer for 5 minutes more to wilt the spinach. Remove the bay leaf. Sauce can be made ahead and kept in the fridge for 3 days or frozen for several months. Reheat sauce before proceeding.
- If you used a saucepan to cook the sauce, transfer the sauce to an oven-ready skillet or casserole. Using the back of a tablespoon, make 6-8 evenly-spaced depressions in the sauce. Crack an egg carefully into each one, keeping the yolk intact. Press the cheese cubes evenly into the sauce, around and between the eggs. Place the skillet in the middle of the oven and cook just until the egg whites turn opaque, 20-30 minutes. Keep watch every few minutes, starting at 15 minutes. Serve shakshuka hot, with crusty bread for sopping up the sauce.
BAKED EGGS IN SPICED TOMATO SAUCE RECIPE (SHAKSHUKA)
From today.com
4.7/5 (17)Category Breakfast,BrunchCuisine Middle Eastern
- 1. Preheat oven to 375°F. Place a heavy 8- to 10-inch oven-safe skillet (such as cast iron) over medium-high heat. Heat the oil and sauté onions and peppers five minutes, or until tender. Add the garlic and cook 2 more minutes. Add the tomatoes, smoked paprika, cumin, pepper flakes and season with salt and black pepper. Stir well, then lower heat and let simmer 5-10 minutes or until slightly thickened.
- 4. Transfer to the oven and let cook 7-10 minutes, or until the egg whites are fully cooked (they should be completely opaque) and the yolks are just set. Remove from the oven and garnish with cheese and minced parsley.
SHAKSHUKA – BAKED EGGS IN SPICY TOMATO SAUCE | APETINA
From apetina.com
Servings 4Total Time 30 mins
EASY SHAKSHUKA: BAKED EGGS IN TOMATO SAUCE - ULTIMATE …
From christmasphere.com
SHAKSHUKA (NORTH AFRICAN–STYLE POACHED EGGS IN SPICY …
From seriouseats.com
SHAKSHUKA (MIDDLE EASTERN BAKED EGGS) | RECIPETIN EATS
From recipetineats.com
SHAKSHUKA RECIPE, EGGS POACHED IN SPICY TOMATO …
From whiskaffair.com
BAKED EGGS IN SPICY TOMATO SAUCE RECIPE - SHAKSHUKA …
From youtube.com
SHAKSHUKA (EGGS IN SPICY TOMATO SAUCE) - FARM FLAVOR …
From farmflavor.com
SHAKSHUKA (SPICY BAKED EGGS) WITH HALLOUMI
From cookingwithcocktailrings.com
SHAKSHUKA EGGS IN SPICY TOMATO SAUCE RECIPE - REDBOOK
From redbookmag.com
SHAKSHUKA RECIPE: HOW TO MAKE MIDDLE EASTERN BAKED EGGS
From australianeggs.org.au
SHAKSHUKA (BAKED EGGS IN TOMATO SAUCE) - KUCNEWS.COM
From kucnews.com
SHAKSHUKA (EGGS BAKED IN SPICY TOMATO SAUCE) — NUCOOK
From nucook.org
SHAKSHUKA (EGGS POACHED IN SPICY TOMATO SAUCE) RECIPE
From eatingwell.com
EGGS BAKED IN SPICED TOMATO SAUCE WITH FETA CHEESE
From bakedbree.com
I LIKE TO CRACK THESE EGGS INTO THE PAN IF A DELICIOUS SHAKSHUKA …
From newsrnd.com
SHAKSHUKA (BAKED EGGS WITH SPICY TOMATO SAUCE) - PLAIN.RECIPES
From plain.recipes
SHAKSHUKA - BAKED EGGS IN TOMATO SAUCE - VEGETARIAN SOCIETY
From vegsoc.org
SHAKSHUKA - EGGS COOKED IN SPICY TOMATO SAUCE - MOSTLY …
From mostlymediterranean.com
SHAKSHUKA BUNS WITH TOMATO AND EGG - GOODFOODGOODPEOPLE.NET
From goodfoodgoodpeople.net
SHAKSHUKA | BAKED EGGS IN SPICED TOMATO SAUCE - THE NOSHERY
From thenoshery.com
SHAKSHUKA WITH ROASTED TOMATOES (EGGS POACHED IN ROASTED …
From eatingwell.com
SHAKSHUKA (EGGS POACHED IN SPICY TOMATO SAUCE) - CUISINART
From cuisinart.com
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
