Shikshuka Scrambled Eggs And Tomatoesشكشوكه Recipes

SHIKSHUKA (SCRAMBLED EGGS AND TOMATOES)(شكشوكه)

Shikshuka (Scrambled eggs and tomatoes)(شكشوكه) image

Make and share this Shikshuka (Scrambled eggs and tomatoes)(شكشوكه) recipe from Food.com.

Provided by najwa

Categories Breakfast

Time 8m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs, beaten
1 small onion, chopped
1/3-1/2 cup tomato sauce
salt, to taste
pepper, to taste
1/4 teaspoon ground cumin (or to taste)
1/4 teaspoon ground coriander (or to taste)

Steps:

I have never measured the exact amounts i use here, these are approximate, so just adjust it to your personal taste.
Spray a medium saucepan with cooking spray (or use butter if you prefer, it will taste better that way), and cook the onion until it is softened.
Add tomatoes, salt, pepper and spices, and cook for 1 minute.
Add eggs, and cook until just set.
Eggs should be red-orange.
Serve with pita bread.

EASY SHAKSHUKA

Easy Shakshuka image

This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.

Provided by Lisa

Categories Breakfast and Brunch Eggs

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1 (28 ounce) can whole peeled plum tomatoes with juice
1 teaspoon paprika, or to taste
2 slices pickled jalapeno pepper, finely chopped
4 eggs
4 (6 inch) pita bread

Steps:

Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 9.4 g, Fiber 4.3 g, Protein 13.1 g, SaturatedFat 2.2 g, Sodium 654.2 mg, Sugar 7.7 g

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