Classic Shakshuka Recipe With Homemade Tomato Sauce

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Serves 2:
Approximately 1 cup of Greek Style Tomato & Red Pepper Sauce.
About 1/4 cup crumbled feta cheese.
Salt and freshly ground pepper, to taste.
sprig of basil for garnish.
​toasted pita bread or toasted Italian bread.
Warm the sauce in a small pan over medium high heat..
Make 2 indentations in the sauce for the eggs..
Place the eggs in the sauce and season with salt and pepper..
Reduce the heat to low and cover the pan with a lid..
Cook about 5 minutes or until the egg whites have set and are fully cooked and the yolk is still runny or to you preference..
garnish with a sprig of basil or with your favorite herb..
Serve with some toasted bread. Enjoy!
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Shakshuka eggs poached in tomato sauce. Very popular breakfast in the middle eastern countries. really easy to prepare and so delicious! good not only for breakfast but for brunch or dinner as well..
Printable Version: https://www.thecookingfoodie.com/recipe/Shakshuka-Recipe-Eggs-Poached-in-Tomato-Sauce.
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Ingredients:
1 large onion.
1 bell pepper.
4 garlic cloves.
700g (24.7 oz) fresh tomatoes.
2 tablespoons tomato paste.
1/2 chili pepper.
2-3 tablespoons olive oil.
1 teaspoon salt.
1/2 teaspoon black pepper.
1 teaspoon paprika.
1/2 teaspoon cumin.
1/2 teaspoon sugar.
10 leaves fresh basil.
5-6 eggs.
1/2 – 1 cup water.
Directions:
1. Chop the onion, dice bell pepper and tomatoes. slice garlic cloves and chili pepper..
2. Heat olive oil in a large skillet or sauté pan. Add chopped onion and diced bell pepper, sauté for about 6-7 minutes over medium heat. Add garlic and chili and sauté for 4-5 minutes more..
3. Add tomato paste stir and cook for 1 minute. Add tomatoes and 1/2 cup water (if needed add more). Stir well and add spices and chopped basil..
4. Cover and cook for 10-15 minutes over low-medium heat..
5. Using a wooden spoon, make “wells” in the tomato mixture. Gently crack an egg into each “well”. Cover the pan and cook over low-medium heat for 10-15 minutes or until the egg whites are set..
Serve with pita bread (recipe: http://bit.ly/PitaBreadRecipe) or challah bread (recipe: http://bit.ly/ChallahTCF)

All Ingredients and Method Below!!! Check out my http://www.instagram.com/primal_gourmet for recipes and pics @primal_gourmet.
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When it comes to Shakshuka, I’m a purist. I like to keep things simple and easy, focusing on the two star ingredients the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down..
Give it a try and let me know what you think in the comments!
Lots of Love,.
PG.
N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy!
Ingredients:
1/8 cup Organic extra virgin olive oil.
8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making).
5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here).
1 medium onion – diced.
3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.).
1 tsp smoked Spanish paprika.
1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!).
Salt and Pepper to taste.
1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here).
1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon).
Method:
1. Heat a large, cast iron skillet over medium heat..
2. Add olive oil to the pan..
3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn..
4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning..
5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper..
6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning..
7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it..
8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.).
9. Remove from heat and garnish with your olives and fresh herbs..
10. Serve and enjoy your Paleo Shakshuka..
Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.).
Music: Bensound Funny Song

This Shakshuka recipe is quick and easy, just like my trusty kitchen sidekickthe Quicker Picker Upper. Keep an eye out for more quick recipes brought to you by the Quicker Picker Upper coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here: https://www.feedingamerica.org/about-us/partners/covid-19-response-partners/bounty.
Classic Shakshuka Recipe:
Ingredients.
-¼ cup diced onion.
-3 cloves of garlic, crushed.
-1 tsp ras el hanout.
-½ tsp ground aleppo pepper.
-½ tsp whole cumin seeds.
-28 oz can fire-roasted tomatoes (whole or crushed).
-¼ tsp cayenne pepper.
-1 Tbsp smoked paprika.
-1 ½ tsp Harissa paste.
-½ cup roasted red peppers.
-4-5 large eggs.
-Feta cheese (for garnish).
-Parsley (for garnish).
-Honey (for garnish).
-Crusty bread (for serving).
1. In a stainless steel pan, preheat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sweat the onions for 3 minutes over moderate heat..
Once translucent and soft, add in 2-3 cloves of garlic and saute for an additional 30 seconds before adding 1 teaspoon of ras el hanout, ½ teaspoon of aleppo pepper, and ½ teaspoon of whole cumin seeds. Toast the spices for about 30 seconds, and remove the pan from the heat if it starts to get too hot..
2. After toasting for 30 seconds or until very fragrant, add in a 28 ounce can of fire roasted tomatoes. If your tomatoes are whole, crush them up with a spoon in the pan. Bring that to a simmer and add ¼ teaspoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 ½ teaspoons of harissa paste, and ½ cup of roasted red pepper..
3. Once everything is added, bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the sauce thickens..
4. After the sauce has thickened and small egg divots can be formed, use a spoon to form a well in the sauce and crack an egg inside each well. I usually make 4 or 5 eggs..
5. Gently spoon the sauce up and around the whites of each egg to help them cook more evenly. Lower the heat, cover with the lid and let it gently simmer for 5 minutes. After 5 minutes make sure the whites of the eggs have set..
6. Remove from the heat and begin dressing it up with a variety of toppings. I recommend some crumbled feta cheese, chopped parsley, and a drizzle of honey. Serve alongside some good bread..
Italian-Inspired Shakshuka Recipe:
Ingredients.
-Spicy Italian Sausage.
-¼ cup diced onion.
-5 whole garlic cloves, crushed.
-¼ cup sun-dried tomatoes.
-28 oz can crushed tomatoes.
-¼ cup basil, chopped.
-4-5 large eggs.
-Low moisture mozzarella, sliced into pieces.
-Parmesan cheese (for garnish).
-Fresh basil (for garnish).
-Crusty bread (for serving).
1. Start by cooking some spicy Italian sausage in a little oil over medium high heat. Break the sausage into pieces with your spoon and saute over medium heat for 4-5 minutes until it has nicely browned. Set sausage aside..
2. Add the diced onion and then sweat in the sausage fat for 3 minutes over moderate heat..
3. Once translucent and soft, add in 5 whole crushed cloves of garlic and 1 tablespoon of sun-dried tomatoes. Saute until everything is fragrant and add 28 ounces of crushed tomatoes and ¼ cup of chopped basil..
4. Add the sausage back to the pan, mix everything together and let simmer for 20-30 minutes, until it has reached the right thickness..
5. Make little wells and add an egg to each well. Add a few pieces of low-moisture mozzarella to the top of the sauce as well. Lower the heat, cover with a lid, and let stew for 5 minutes before checking to make sure the egg whites have set..
6. Plate and garnish immediately with some freshly grated parmesan and fresh basil. Serve with some good bread..
Mexican-Inspired Shakshuka Recipe:
Ingredients.
-Chorizo.
-¼ cup onion, diced.
-5 whole garlic cloves, crushed.
-½ tsp whole cumin seeds.
-1 Tbsp smoked paprika.
-28 oz can crushed tomatoes.
-4-5 large eggs.
-1 jalapeno, sliced.
-Manchego cheese.
-Cilantro (for garnish).
-Tortillas (for serving).
1. Start by cooking some chorizo in a little oil. Use your spoon to break up the sausage and saute over medium heat for 4-5 minutes, until nicely browned. Set aside..
2. Add the diced onion and sweat the onions in the chorizo fat for 3 minutes over moderate heat..
3. Once translucent and soft, add in 5 whole crushed cloves of garlic, ½ teaspoon of whole cumin seeds, and 1 tablespoon of smoked paprika. Saute until everything is fragrant and then add 28 ounces of crushed tomatoes..
4. Add the chorizo back to the pan, mix everything together and let simmer for 20-30 minutes until it has reached the right thickness..
5. Repeat steps 5 and 6 from the Italian method above..
Recipe: https://basicswithbabish.co/basicsepisodes/shakshuka.
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Full recipe: http://bit.ly/2cKEJYE.
Though it’s North African in origin, these days shakshuka is popular throughout the middle east (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal U.S. Given its versatility, it’s easy to see why. It’s quick, it’s simple, it’s easy to scale up or down, it works for breakfast, brunch, lunch, dinner, or a midnight snack..
WHY THIS RECIPE WORKS:
Charring the peppers and onions gives them another dimension of flavor..
Whole canned tomatoes have better flavor than diced and are more consistent year-round than fresh..
Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier..
NOTES:
To crush the tomatoes, transfer to a large bowl and squeeze through your fingers to create a chunky puree. Alternatively, leave whole, add to pan, and use a pastry blender to cut the tomatoes directly in the pan..
INGREDIENTS:
3 tablespoons extra-virgin olive oil (45ml), plus more for drizzling.
1 medium onion, thinly sliced.
1 large red pepper (bell pepper for milder heat, or red horned pepper for hotter).
1 fresh small hot chili, such as jalapeño, Serrano, or Fresno.
2 to 3 cloves garlic, thinly sliced.
1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika.
2 teaspoons (8g) whole or ground cumin seed.
1 (28-ounce; 800ml) can of whole peeled tomatoes, crushed by squeezing between your fingers (see note above).
Kosher salt and freshly ground black pepper.
Large handful minced cilantro, parsley, or a mix.
6 eggs.
For Serving: Sliced oil-cured black olives, feta cheese, or artichoke hearts (all optional).
Crusty bread.
DIRECTIONS:
1. Heat olive oil in a large skillet over high heat until shimmering. Add onion, red pepper, and chili, spread into an even layer, and cook without moving until the vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until the vegetables are fully softened and spottily charred, about 10 minutes total. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley..
2. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining five eggs, working around the pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until eggs whites are barely set and yolks are still runny, 5 to 8 minutes..
3. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

Shaskshuka Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try recipe. It is usually served for breakfast, though I think it’s perfect for brunch on lazy weekends. This dish is best served right away after cooking alongside some crusty bread or pita..
To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/shakshuka-eggs-in-tomato-sauce.
Ingredients.
Makes about 4-6 servings.
1 tbsp olive oil.
1 medium onion, diced.
2 cloves garlic, minced.
1 medium red bell pepper, chopped.
2 cans (14 oz.400g each) diced tomatoes.
2 tbsp (30g) tomato paste.
1 tsp chili powder.
1 tsp ground cumin.
1 tsp paprika.
chili flakes, to taste.
1 tsp sugar.
salt and freshly ground black pepper.
6 eggs.
fresh parsley/cilantro for garnish.
1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic..
2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened.
3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one..
4. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked..
5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
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Learn how to make a Shakshuka recipe! Go to http://foodwishes.blogspot.com/2015/10/shakshuka-say-it-with-me-now.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Shakshuka recipe.