Shakshuka Yemani Basted Eggs Recipes

SHAKSHUKA WITH FETA

Steps:

• Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

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.

SHAKSHUKA YEMANI BASTED EGGS

Steps:

• Must have covered pan.
• Heat oil.
• Add onion.
• Add peppers.
• Cook 1 minute.
• Add tomatoes.
• Cover; simmer 10 minutes.
• Salt and pepper.
• Crack eggs into sauce on the top.
• Cover and cook until eggs are desired doneness.
• Serve.

SHAKSHUKA EGGS WITH GRILLED HALOUMI

Steps:

• Preheat a grill on high and cook banana chilli until black and blistered. Alternatively lay chillies over a naked flame, and turn occasionally until blackened and blistered. Place into a plastic bag or cover with a tea towel until cool. This will allow the skins to be removed easily.
• Peel off blackened skins and scrap out seeds. Cut flesh into 1cm thick strips and set aside.
• Combine chopped tomatoes, garlic, paprika, salt and ¼ cup olive oil in a frying pan over medium heat. Cover and simmer for 10 minutes or until tomatoes have collapsed. Remove lid and stir through chopped chilli. Simmer a further 8-10 minutes or until all the juices have evaporated and the sauce is quite thick.
• Push the sauce to the sides of the pan, allowing space for the eggs to be cracked into. Break eggs into pan, season with freshly ground black pepper, cover and cook 3-4 minutes or until the egg is cooked to your liking (soft yolk).
• Meanwhile, heat a char-grill pan over medium heat, brush haloumi and bread with remaining oil and cook until golden and haloumi has just softened.
• To serve, top toasted bread with shakshuka and egg and serve with fingers of grilled haloumi.

BASTED EGGS

Steps:

• Heat butter until melted; add eggs.
• Fry until white is starting to set.
• Salt and pepper to taste.
• Add water and cover immediately; some people add less water but I like a little more. The steam will cook the top of eggs; it takes just a minute or so, depending on how well done you like your eggs. Hard will be just like hard boiled eggs, that yellow color.
• I serve these with toast and fried potatoes, just like over easy eggs.

SHAKSHUKA

Steps:

• In a non-stick skillet heat oil over medium heat. Add onion. Cook and stir 4 - 6 minutes until tender. Add next 6 ingredients and cook for an additional minute.
• Add tomatoes and cook for an additional 3 - 5 minutes, until mixture is thickened, stirring occasionally.
• With the back of a spoon, make four wells in the tomato mixture. Top each well with cilantro, if desired, then break an egg into each well.
• Cook for 4 to 7 minutes until eggs are cooked to desired doneness.