Shakshuka Burrito With Roasted Pepper Salsa And Tzatziki Recipes

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SHAKSHUKA BURRITO WITH ROASTED PEPPER SALSA AND TZATZIKI



Shakshuka Burrito With Roasted Pepper Salsa and Tzatziki image

This shakshuka breakfast burrito is topped with roasted red pepper salsa and an easy-to-make tzatziki-and all fits under the Mediterranean diet.

Provided by Natasha Feldman

Categories     Breakfast

Time 1h30m

Yield 8 Burritos, 8 serving(s)

Number Of Ingredients 32

3 roasted red peppers
1 tablespoon chopped dill
1 tablespoon chopped parsley
1 tablespoon chopped scallion
1 tablespoon mint
kosher salt, to taste
1 cup full fat Greek yogurt
1/2 lemon, juiced
2 tablespoons chopped mint, plus more to garnish
2 tablespoons chopped dill, plus more to garnish
1 garlic clove, minced
2 teaspoons apple cider vinegar
kosher salt, to taste
ground black pepper, to taste
extra virgin olive oil, to garnish
paprika, to garnish
1 pint cherry tomatoes (about 10 ounces)
1/4 cup plus 2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 large eggplant, cut into 1/4 inch slices
1 yellow onion, sliced into half rounds (about 2 cups)
3 garlic cloves, thinly sliced
1 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon cumin seed
1 small sweet potato, peeled and cut into1/4 inch dices (about 1 cup)
1 zucchini, cut into 1/4 inch dice (about 1 1/4 cups)
1 red bell pepper, cut into 1/4 inch dices (about 1 cup)
6 cups Baby Spinach
8 (10 inch) whole wheat tortillas
8 eggs
2 small avocados, sliced

Steps:

  • To make the roasted red pepper salsa: Place all the ingredients in a food processor and pulse until the mixture is well combined but still has a slightly coarse texture. Season to taste. Refrigerate in an airtight container until ready to serve.
  • To make the quick tzatziki: Mix together all the ingredients and season to taste. Store in an airtight container and refrigerate until ready to serve. When ready to serve, put in a bowl, top with extra virgin olive oil, paprika and chopped mint and dill.
  • To make the Shakshuka breakfast burrito: Preheat oven to 400 degrees F.
  • Toss the cherry tomatoes, 1/4 cup extra virgin olive oil and 1/2 teaspoon kosher salt on a sheet tray. Roast the tomatoes in the oven for 20 minutes or until the tomatoes begin to blister and burst.
  • Season the eggplant slices with salt and cover with a clean kitchen towel. Let sit at least 10 minutes to release the excess moisture from the eggplant and then chop into ¼-inch dice.
  • In a large sauté pan over medium-high heat add 2 tablespoons oil. When the oil is hot, add in the onions and 1/2 teaspoon salt and cook for 5 minutes or until soft and lightly brown. Add the garlic, spices and 1 teaspoon salt and cook another 1-2 minutes or until the spices are toasted and very fragrant. Stir in the sweet potatoes and cook, about 5-7 minutes, or until lightly brown. Next add in the eggplant and cook another 5 minutes until the eggplant begins to soften. Add the remaining vegetables, cover with a lid and cook an additional 10 minutes, stirring as needed, or until the vegetables are tender and the eggplant has broken down. The eggplant will have the texture of refried beans. Remove from heat and stir in the baby spinach.
  • In a nonstick skillet over medium heat add a splash of olive oil. Fry the eggs, in batches if needed, to your desired temperature. Set aside.
  • On a clean work surface lay out 1 tortilla. Spread 1 tablespoon of quick tzatziki over the bottom third of the tortilla, leaving a ½-inch border. Spread 1 tablespoon of roasted tomato salsa over the yogurt sauce. Next evenly layer 1 cup of the cooked vegetables over the sauces and 4-5 roasted tomatoes, followed by 1/4 of a sliced avocado and a fried egg. Fold the bottom of the burrito up over the filling as much as possible. Fold the two sides into the center and then continue rolling the burrito until closed. Repeat building the remaining burritos.
  • Heat a nonstick skillet over medium high heat and place the burritos seam side down on the hot pan to seal the burrito completely. Serve immediately with the extra quick tzatziki and roasted tomato salsa.
  • Nutrition Info Per Serving (minus extra tzatziki and roasted tomato salsa).
  • Calories: 525.
  • Total Fat: 29 grams.
  • Saturated Fat: 8 grams.
  • Total Carbohydrate: 53 grams.
  • Sugars: 11 grams.
  • Protein: 18 grams.
  • Sodium: 802 milligrams.
  • Cholesterol: 188 milligrams.
  • Fiber: 15 grams.

Nutrition Facts : Calories 267.1, Fat 18.7, SaturatedFat 3.6, Cholesterol 186, Sodium 690.7, Carbohydrate 18.1, Fiber 8.1, Sugar 5.8, Protein 10

TOMATILLO SHAKSHUKA



Tomatillo Shakshuka image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound tomatillos, husks removed, rinsed and cored
1 jalapeno pepper, stemmed
1/2 small bunch cilantro (stems separated, leaves chopped)
8 cups baked tortilla chips (about 6 ounces)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 large poblano chile pepper, seeded and chopped
1 8-ounce bag spinach (not baby spinach)
8 large eggs
1/4 cup sour cream

Steps:

  • Bring a medium saucepan of water to a boil. Add the tomatillos and jalapeño and cook until softened, about 10 minutes. Transfer to a blender using a slotted spoon; add the cilantro stems, 1 1/2 cups tortilla chips, a big pinch each of salt and pepper and 1/2 cup water. Blend until smooth.
  • Meanwhile, heat the olive oil in a large broiler-proof nonstick skillet over medium-high heat. Add the onion, poblano and a pinch each of salt and pepper; cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Gradually add the spinach, stirring to wilt before adding more; cook until all the spinach is wilted, then season with salt and pepper. Pour the sauce from the blender into the skillet and stir to combine. Reduce the heat to maintain a gentle simmer.
  • Preheat the broiler. One at a time, crack each egg into a small bowl, make a well in the sauce and add the egg to the well. Drag the edge of a rubber spatula through the egg whites (don't break the yolks). Season with salt and pepper and cook until the egg whites are just starting to set, 12 minutes. Transfer the skillet to the broiler and cook until the egg whites are set, 1 to 2 minutes.
  • Meanwhile, thin the sour cream with 1 to 2 tablespoons water; season with salt and pepper. Drizzle over the eggs and sprinkle with the cilantro leaves. Serve with the remaining tortilla chips.

Nutrition Facts : Calories 470, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 380 milligrams, Sodium 658 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 21 grams, Sugar 7 grams

SWEETCORN AND RED PEPPER SALSA/GARNISH



Sweetcorn and Red Pepper Salsa/Garnish image

Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.

Provided by Shannon Cooks

Categories     Sauces

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

16 ounces frozen corn, thawed and drained (or use the canned variety and drain well)
1 red bell pepper, diced
1 red onion, minced
2 small garlic cloves, finely minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/4 cup lemon juice
1/4 cup cilantro leaf

Steps:

  • In a large bowl, mix corn, red bell pepper and onion.
  • In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
  • Cover and marinate in the refrigerator 2 hours.

Nutrition Facts : Calories 77.7, Fat 2.2, SaturatedFat 0.3, Sodium 2.9, Carbohydrate 15, Fiber 1.9, Sugar 1.4, Protein 2.1

MEXICAN SHAKSHUKA



Mexican Shakshuka image

This Mexican-inspired shakshuka is a tomato-y one-skillet poached eggs dish that's full of all the flavors you expect from Mexican recipes. Diced tomatoes, onions, and smoked peppers, plus cumin, chili powders and Spanish paprika. And together, they make this one hearty meal to feed a crowd from one skillet. Serve with warmed corn or flour tortillas and butter-fried hominy.

Provided by Candice

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 30m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 cup diced onion
1 tablespoon minced garlic
1 (8 ounce) jar roasted red bell peppers, drained and chopped
3 tablespoons Hunt's® Tomato Paste
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1 teaspoon ground cumin
1 teaspoon Spanish paprika
2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
½ cup water
salt and pepper to taste
6 eggs, or more as needed

Steps:

  • Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
  • Stir in Hunt's® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
  • Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.1 g, Cholesterol 163.7 mg, Fat 9.4 g, Fiber 2.7 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 685.3 mg, Sugar 8.1 g

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