Shortcut Shakshuka Recipes

SHORTCUT SHAKSHUKA

Shortcut Shakshuka image

Harissa paste (spicy North African chile paste) is the flavor shortcut that will take your shakshuka to the next level.

Provided by Food.com

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil, plus additional for serving
1 large onion, chopped
6 garlic cloves, thinly sliced
kosher salt & freshly ground black pepper
3 tablespoons harissa
1 (28 ounce) can crushed tomatoes
6 eggs
1/3 cup crumbled feta
1/4 cup chopped cilantro
toasted rustic bread, for serving

Steps:

Preheat a large, deep skillet with a tight fitting lid over medium-high heat. Add olive oil. When shimmering, add onions and garlic, season generously with salt and pepper, and cook, stirring occasionally, until onion is softened and just beginning to turn golden on the edges, about 12 minutes. Do not brown.
Push onions to the edges of skillet and add one tablespoon olive oil to the center. Add harissa paste to olive oil. Saute until fragrant and caramelized, about 3 minutes, stirring to incorporate the onion and garlic mixture. Add tomatoes and simmer until reduced and slightly thickened, about 15 minutes. Season to taste with salt and pepper.
Reduce heat to low. Gently crack eggs into tomato sauce, forming a small well with a spoon for each egg to land. Season tops of eggs with salt and pepper, cover skillet, and cook until eggs are just set, about 5 minutes.
Remove from heat (eggs will continue to cook in the sauce), and top with feta, cilantro, and a final drizzle of olive oil. Serve immediately, with toasted rustic bread on the side.

Nutrition Facts : Calories 230, Fat 15.9, SaturatedFat 4.1, Cholesterol 193.4, Sodium 340.5, Carbohydrate 13.7, Fiber 3, Sugar 1.6, Protein 10.1

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

Ingredients

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

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