How To Cook Original Recipes For Shakshuka Eggs - Recipe

Shakshuka is a common Israeli recipe for cooking eggs in tomato sauce with vegetables and fresh spices. The name shakshuka from Arabic means "everything mixed or indiscriminate mixture", which is actually the dish. It looks like the traditional Bulgarian mish-mash. The recipe is easy and cooks quickly. The main ingredient is eggs. It can be prepared in a cast iron pan, frying pan, porcelain cups and even in a pan. Served with bread and lettuce if desired. Suitable for breakfast, lunch or dinner. The dish can be prepared in many different ways. Some recipes add minced meat, yogurt or cheese, potatoes, beans, zucchini or eggplant. A variety of spices are used: coriander, parsley, cumin, cumin, paprika, hot pepper and others. Here are some original recipesto prepare shakshuka eggs .

Shakshuka with peppers and tomatoes - eggs in Arabic

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 3 cloves garlic, chopped
• 1-2 tomatoes, finely chopped
• 1/3 tea cup fresh coriander, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon salt
• 2 teaspoons sherry vinegar (optional)
• 1 teaspoon paprika
• olive oil to spread on porcelain cups
• 6 eggs

Heat olive oil in a pan and fry onions, peppers and garlic, stirring often, until soft. Add the tomatoes, coriander, parsley, black pepper, salt, vinegar and paprika and cook for 10 minutes, stirring often. Distribute the mixture evenly in 6 small porcelain cups greased with olive oil.

Make a small well in the middle of the mixture in each cup and beat one egg, pierce the yolk with the tip of a knife, cover with a paper towel and heat for 2 and a half minutes in the microwave or until done. Serve the shakshuka eggs warm.

Green shakshuka with spinach and feta cheese

If you want a different type of shakshuka egg, try making green with spinach in two different ways. Here's what you need for this purpose.

• 1/3 tea cup olive oil
• 1 large onion, chopped
• 340 grams of chard, cleaned and chopped
• 340 grams of spinach, chopped
• 1/2 teaspoon dry white wine
• 1 small jalapeno or other hot pepper, thinly sliced
• 2 cloves garlic, cut into thin slices
• 1/4 teaspoon salt and pepper
• 1/2 cup chicken broth
• 2 tablespoons butter
• 6 large eggs
• 1/2 cup cheese (feta, plain or goat)
• fresh parsley, finely chopped
• Arabic bread for serving (optional)

* If you do not like hot, remove the jalapeno pepper from the recipe.

* Optionally serve with avocado slices.

In a large skillet, pour olive oil to warm and fry the onion in it until soft (about 7-8 minutes). Add the greens in portions. When soft, add the wine, hot jalapeno pepper, garlic and season. Once the liquid has evaporated, pour the broth and add the butter. After 2-3 minutes, add the eggs. Cover with a lid and simmer for 3-5 minutes, depending on how ready the eggs are.

Crush the cheese on top, cover again and remove from the heat. Wait 2 minutes before serving. In this way the cheese will soften slightly. Sprinkle with finely chopped parsley and serve with Arabic bread if desired.

Shakshuka eggs with spinach and tomato sauce

• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 tablespoon butter
• 1 tablespoon flour
• 3/4 tea cup of fresh milk
• 1/4 tea cup tomato sauce
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 3 teaspoons baby spinach
• 4 eggs
• sea ​​salt for sprinkling

Finely chop the onion and fry it in 1 tablespoon of olive oil until soft and translucent. Squeeze 2 cloves of garlic and fry for a minute.

Gather the vegetables at one end of the pan and melt the butter in the empty space. Pour the flour into it and stir. Add the milk, stirring constantly, and then add the tomato juice and spices.

Add the spinach and continue cooking for a few more minutes until soft, then stir with the other vegetables in the pan.

Divide the products between two separate fireproof dishes and make two small indentations in each, in which you knock the eggs - 2 per serving.

Cover with aluminum foil and bake for 10 minutes or until done. Sprinkle the dish with sea salt and serve with toast.

Eggs shakshuka on a slice

Shakshuka can also be prepared in an oven on a slice. The result is a very tasty sandwich, suitable for breakfast or lunch. The advantage of this dish is precisely that it is prepared quickly and can be combined with many different products. Each time you can prepare it differently according to your preferences.

• 9 slices wholemeal bread
• 1 tablespoon olive oil
• 1 onion, cut into cubes
• 2 red peppers, peeled and finely chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika and cumin
• 1/2 teaspoon hot red pepper
• 1 large can of chopped tomatoes (800 grams)
• 9 eggs
• 1/2 teaspoon parsley, chopped

Arrange the slices of bread in a pan on a wire rack. Bake them for 8 minutes at 170 degrees.

Heat olive oil in a cast iron skillet and fry the onions for 5 minutes, add the peppers and fry until soft (about 5 minutes). Add the garlic, spices and tomatoes and simmer for 15 minutes until thickened.

Spread the mixture on the slices and spread them. Make a small well in the mixture on each and beat 1 egg. Season and bake for 20 minutes or until done. Sprinkle with parsley and serve the slices with shakshuka eggs warm.

Shakshuka eggs in the microwave

If you do not have much free time, but want to prepare something quick to eat, take advantage of this easy recipe for shakshuka eggs in the microwave.

• 120 milliliters of tomato sauce
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1-2 stalks of coriander
• 50 grams of cow's cheese
• 1 pinch of chili
• 1 egg

In a microwave cup, mix the tomato sauce with the spices and stir. Beat the egg in the center of the bowl, cover with a microwave lid and set the timer for 5 minutes at 800 watts.

When ready, sprinkle with chopped fresh coriander and garnish with cheese. Serve and eat with pleasure.

Shakshuk eggs with eggplant

Eggplant with tomatoes can be used for the preparation of this traditional dish from the Middle East, and if you do not have eggplant only with canned tomatoes. Use a large enough pan to prepare dinner for the whole family.

• 1 large onion, chopped
• 1 medium eggplant, cut into cubes
• 4 tablespoons olive oil
• 4 large tomatoes or one can of diced tomatoes
• 3 cloves garlic, chopped
• 1 teaspoon salt
• 1 tablespoon paprika
• 1/2 tablespoon cumin
• 1 teaspoon hot red pepper or 1/2 fresh jalapeno pepper, chopped
• 1/2 teaspoon sugar
• juice of 1/2 lemon
• parsley, chopped

Place the eggplant in a colander and add salt to separate the liquid.

Heat olive oil in a large skillet and fry the onions until golden. Add the butter and the eggplant cubes. Fry until browned, but do not mash. Add the tomatoes, let their water evaporate. Cook until thickened for about 15-20 minutes, stirring often. Add the chopped garlic and spices.

Make a few wells in the mixture and beat the eggs in them. Reduce the heat to medium, cover the pan with a lid and cook until the eggs are ready (about 7-8 minutes).

Pour the lemon juice over the shakshuka eggs, sprinkle with chopped parsley and serve immediately with yogurt and toast if desired.

Enjoy your meal!