#Shakshuka recipe

[indischwindisch]

Shakshuka with Sweet Potato and Potato

Excellent choice for breakfast or brunch. It fills you up nicely and tastes super scrumptious, way less tangier than the classic Shakshuka.

Excellent choice for breakfast or brunch. It fills you up nicely and tastes super scrumptious, way less tangier than the classic Shakshuka. What Is Shakshuka? Shakshuka is an Arabic term meaning “mixture”. It has its origin somewhere in West/North Africa or Middle east. Its exact origin is unknown. The recipe involves making a mixture (usually containing vegetables and spices) and poaching eggs…

[askwhatsforlunch]

Hot Pepper Shakshuka

This spicy Hot Pepper Shakshuka is a simple and delicious way to warm up on a cold Winter day. This tasty North African dish, which can be eaten at breakfast, lunch or dinner alike, is sunshine on a plate! Happy Monday!

Ingredients (serves 2):

1 1/2 tablespoon olive oil

1/3 green bell pepper, rinsed

1/3 red bell pepper, rinsed

1/3 yellow bell pepper, rinsed

1/2 red onion

1 garlic clove, minced

1/4 Habanero chili pepper

1 teaspoon Ras-el-Hanout

1/2 teaspoon smoked paprika

1/4 teaspoon fleur de sel

1/4 teaspoon freshly cracked black pepper

5 Whole Peeled Tomatoes + 2/3 cup of their juice

1/3 cup water

1 tablespoon demerara sugar

2 large eggs

a pinch of salt and black pepper

In a large skillet over medium-high heat, heat olive oil.

Seed green, red and yellow bell pepper thirds, and slice them into strips. Add to the hot oil, and cook, a couple of minutes.

Thinly slice red onion, and add to the skillet. Cook, a couple of minutes more until onion and bell peppers are softened.

Using rubber gloves, finely chop Habanero chili pepper. Stir into the skillet, along with minced garlic. Cook, 1 minute. Season with Ras-el-Hanout, smoked paprika, fleur de sel and black pepper. Fry, another minute. 

Then, stir in Whole Peeled Tomatoes, along with their juice, crushing them with the back of your wooden spoon. Add water, and bring to the boil.

Once boiling, reduce heat to low, and simmer, about 20 minutes until slightly reduced and thickened. Stir in demerara sugar, until dissolved.

Break the eggs into the hot pepper and tomato sauce. Season with a pinch of salt and black pepper. Cook, until the whites are just set, 2 to 3 minutes.

Serve Hot Pepper Shakshuka hot, with thick slices of fresh.

[jewist]

some food i’ve made for myself recently

[fattributes]

Shakshuka

[daily-deliciousness]

Shakshuka

[marhor9879]

Shakshuka

Ingredients:

3 Tbsp olive oil

1 large yellow onion, diced

1 red bell pepper, diced

2 jalapeño, seeded and diced

5 ribs celery, diced

2 tsp salt

2 Tbsp smoked paprika

1 ½ tsp cardamom

¼ tsp cinnamon

¼ tsp cayenne pepper

1 tsp oregano

1 tsp cumin

½ tsp freshly cracked black pepper

4 cloves garlic, minced

1 14.5 oz can fire roasted diced tomatoes, with juices*

2 Tbsp tomato paste

1 lemon, zested + 1 Tbsp juice

2 tsp sugar

1 cup water, as needed

3 eggs (optional)** (see note)

2 Tbsp fresh parsley for garnish

Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.

Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.

Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.

Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**

Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.

Serve with toasted pita and fresh avocado (optional). Enjoy!

[everybody-loves-to-eat]

GREEN SHAKSHUKA

[lake-lady]

Anyone else make shakshuka a lot? So so easy and so good 🥘🍳🥚🍅

[fitscientist]

Foolproof Shakshuka Recipe

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large red bell pepper or roasted red bell pepper, chopped

¼ teaspoon fine sea salt

3 cloves garlic, pressed or minced

2 tablespoons tomato paste

1 teaspoon ground cumin

½ teaspoon smoked paprika

¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice

1 large can (28 ounces) crushed tomatoes, preferably fire-roasted

2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish

Freshly ground black pepper, to taste

5 to 6 large eggs

½ cup crumbled feta

Crusty bread or pita, for serving

Instructions

Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)

Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

[sukimas]

i never pay attention to my bookmarks so if i need to remember something that is an internet link i send it to myself in my own personal discord server (which i have separated into channels that i use like folders). this says something about either me or the UI of the bookmarks bar. or both

[ghostrally]

ouhh here is a recipe for shakshouka (slightly lower budget bc I am a lowly colleged student): dice 1/4 onion and 1/4 bell pepper n saute in olive oil in a small pan for a few minutes, add garlic cloves (I usually do 3-4), pour in tomato sauce (never thought to measure it out but I think I do a little over a cup?) and add cumin, paprika, red chili flakes, salt and pepper to taste. let simmer for a minute and then make a couple wells in the sauce to crack two eggs into (1/2)

anon this has literally changed my life. i’ve made it multiple times now and was SO EXCITED to drive home today because i knew i had the ingredients to make it. we’ve eaten it with tortillas, garlic toast, rice, or even regular bread and they were all good!!! i want to try making naan too but honestly it’s just as good with a spoon. leftovers keep really well and you can add them to almost anything or eat as is.

thank you for sending me your recipe, it’s now a favorite in our house!! if im being completely honest here, i’ve been having a rough go of it lately and so having good food i can look forward to cooking and eating has been making a huge difference for me. i love you.

[hookedpike]

Little shakshuka for 1

I sautéed up some onion and bell peppers, then added some tomato sauce and spices -

Garlic, cumin, black pepper, chili, msg

Then I let it simmer a bit and poached some eggs in the ?sauce? Not sure what to call it.

Some green onion garnish cause it tastes good and looks nice for the pictures

There you have it

[w0nderland]

bf visited this weekend (last time he visited was right after i moved in like 6 months ago so i'm much more settled now) and he got to meet some of my friends and we went on walks to some of my favorite places. and he told me it seems like i'm doing well and i actually think he's right :-)

[official-rolli-und-rita]

trying to figure out the spice ratio in our skakshuka mix by comparing the ingredients that i know it contains to recipes online. the mix only says the ingredients and i want to be able to make it myself bc they're discontinuing it, but i have no idea how much of each spice i should use. so naturally i'm going to find a couple english and german recipes for the spice so i have a big enough sample and figure out the different percentages for each spice that each recipe uses. i will put those into a table to see if the amounts match up with the order that the spices were in on the package (meaning that i know which spices are used in greater quantity than others), and take the average/median/whatever amount fits best into that, and translate that into tbsp and tsp. i will then attempt to make it and have my mom and boyfriend (and me ofc) test it and see if anything needs to be adjusted. the end goal is to get it right enough that i can make a huge jar of the spice mix and give it to my boyfriend as a present. btw i almost failed math in high school idk why i'm doing this i could just wing it.

[vegan-nom-noms]

Vegan Shakshuka

[selbstgemacht-derfoodblog]

Frische Eier versunken in einer fruchtigen Tomatensoße, fein abgeschmeckt mit Paprika und Zwiebel: Allein der Duft des israelischen Nationalgerichts Shakshuka lässt einem förmlich das Wasser im Munde zusammenlaufen.