Syrian Tomato And Eggs Recipes

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EASY SHAKSHUKA RECIPE



Easy Shakshuka Recipe image

Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

Provided by Suzy Karadsheh

Categories     Breakfast     Lunch

Time 30m

Number Of Ingredients 14

Extra virgin olive oil
1 large yellow onion (chopped)
2 green peppers (chopped)
2 garlic cloves, (chopped)
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
6 medium tomatoes, (chopped (about 6 cups chopped tomatoes))
1/2 cup tomato sauce
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

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.

Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving

SYRIAN TOMATO AND EGGS



Syrian Tomato and Eggs image

Make and share this Syrian Tomato and Eggs recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 cloves garlic, minced
4 cups peeled seeded and chopped tomatoes (about 28 ounces)
1 -2 teaspoon sugar
6 large eggs, lightly beaten
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
white pepper or black pepper

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add the garlic and sauté until lightly colored but not burnt.
  • Add the tomatoes and sugar, cover, and simmer until tender, about 15 minutes.
  • Stir in the eggs, oregano, salt, and pepper.
  • Cover and simmer until set, 3 to 5 minutes.
  • If desired, serve over toast.

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