Best 7 Cajun Shakshuka Recipes

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Looking for a flavorful and easy-to-make dish that merges the bold flavors of Cajun cuisine with the traditional North African dish of shakshuka? Look no further! This article will guide you through the steps to create a tantalizing Cajun shakshuka, a vibrant and aromatic dish perfect for any occasion. Get ready to indulge in a culinary journey that combines the heat of Cajun spices with the richness of tomatoes, bell peppers, and perfectly poached eggs. Let's dive into the world of Cajun shakshuka and explore the ingredients and methods needed to create this mouthwatering dish.

Here are our top 7 tried and tested recipes!

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

CAJUN SHAKSHUKA



Cajun Shakshuka image

This recipe was inspired by a trip to Tunisia that I took while studying abroad in college. It was my first taste of Middle Eastern and North African culture, as well as of shakshuka, a favorite amongst the people I met. When I recreated this dish at home, I added andouille sausage -- which perfectly accentuates the other flavors while adding a Cajun flair.

Provided by Vallery Lomas

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

6 ounces andouille or chorizo sausage, diced
1 tablespoon unsalted butter
1/2 white, yellow or red onion, finely chopped
1/2 green bell pepper, finely chopped
1 celery stalk, thinly sliced
2 cloves garlic, smashed and finely chopped
1 tablespoon tomato paste
One 15-ounce can whole tomatoes in their juices
1 teaspoon Cajun or Creole seasoning
1/2 teaspoon paprika
1/4 teaspoon ground cumin
4 large eggs
Cheddar grits or toast, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F.
  • Heat a 12-inch cast-iron skillet over medium heat. Cook the sausage, stirring often, until the fat is rendered and the pieces are starting to brown, 3 to 4 minutes. Remove the sausage and discard all but 1 tablespoon of the fat.
  • Add the butter to the skillet. Once it melts, swirl the fat and butter together. Add the onions, peppers, celery and garlic. Cook, stirring occasionally, until soft, about 15 minutes.
  • Smear the tomato paste onto the skillet and cook, stirring, to caramelize the tomato paste and enhance its flavor, 1 to 2 minutes. Stir in the tomatoes and their juices. Stir in the Cajun seasoning, paprika and cumin and cook until fragrant, 1 to 2 minutes. Return the sausage to the skillet. Bring to a simmer, then cook on low until the sauce thickens, an additional 5 minutes.
  • Burrow 4 little nests in the sauce, and then crack an egg into each. Transfer the dish to the oven, taking care to keep each egg in its little nest, and bake until the egg whites are set and the yolks are soft and gooey, about 10 minutes.
  • Remove from the oven and serve over creamy Cheddar grits or toast.

SHAKSHUKA



Shakshuka image

Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. -Ezra Weeks, Calgary, Alberta

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 to 1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
2 medium tomatoes, chopped
4 large eggs
Chopped fresh cilantro
Whole pita breads, toasted

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

Nutrition Facts : Calories 159 calories, Fat 12g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

EASY SHAKSHUKA



Easy Shakshuka image

This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.

Provided by Lisa

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1 (28 ounce) can whole peeled plum tomatoes with juice
1 teaspoon paprika, or to taste
2 slices pickled jalapeno pepper, finely chopped
4 eggs
4 (6 inch) pita bread

Steps:

  • Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
  • Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 9.4 g, Fiber 4.3 g, Protein 13.1 g, SaturatedFat 2.2 g, Sodium 654.2 mg, Sugar 7.7 g

MEXICAN-STYLE SHAKSHUKA RECIPE BY TASTY



Mexican-Style Shakshuka Recipe by Tasty image

Here's what you need: red onion, garlic, bell pepper, cherry bomb chili peppers, medium tomatoes, cumin, paprika, garlic powder, cayenne, salt, cotija cheese, avocado

Provided by Sumedha Pramod

Yield 2 servings

Number Of Ingredients 12

½ red onion, diced
2 cloves garlic, minced
1 bell pepper, any color, diced
4 cherry bomb chili peppers, diced (optional) (can also use ½ - 1 bell pepper or other 2-3 mild peppers instead)
4 medium tomatoes, diced
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne
1 salt, to taste
cotija cheese, to taste
avocado, sliced, for garnish

Steps:

  • In a small cast-iron pan or dutch oven, add 2 tbsp of oil. Once hot, sauté the onions and garlic until fragrant.
  • Add the peppers and sauté for another 2-3 minutes until tender.
  • Add tomatoes and let mixture cook for 10 minutes, stirring occasionally.
  • Add the spices and salt/pepper to taste and continue to sauté for another 10-15 minutes, stirring occasionally.
  • Once the liquid from the tomatoes have cooked out and the tomatoes have a "jammy" consistency, crack 3-4 eggs on top. Garnish with your cheese of choice and cover. Cook for 2-3 minutes until the eggs are JUST poached and the yolks are still runny (cook for longer if you prefer the yolks to cook through).
  • Garnish with salt & pepper, feta or cotija cheese, sliced avocado, green onions and cilantro and enjoy!

Nutrition Facts : Calories 118 calories, Carbohydrate 25 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, Sugar 13 grams

MEXICAN-INSPIRED SHAKSHUKA



Mexican-Inspired Shakshuka image

Turn breakfast up a notch with this Mexican-inspired shakshuka that uses leftover salsa for added kick.

Provided by Allrecipes Magazine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 15m

Yield 2

Number Of Ingredients 5

1 (8 ounce) jar salsa
4 large eggs
salt and ground black pepper to taste
2 tablespoons crumbled cotija cheese, or to taste
1 teaspoon chopped fresh cilantro, or to taste

Steps:

  • Bring salsa to a simmer in a large skillet. Make 4 indentations with a measuring cup and crack an egg into each. Sprinkle with salt and pepper. Reduce heat; cook, covered, until whites are set, about 3 minutes. Top with crumbled cotija cheese and chopped cilantro.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 8.5 g, Cholesterol 386.9 mg, Fat 14.4 g, Fiber 1.8 g, Protein 17.4 g, SaturatedFat 5.8 g, Sodium 1050.1 mg, Sugar 4.2 g

SOUTHWESTERN ONE-PAN SHAKSHUKA RECIPE BY TASTY



Southwestern One-pan Shakshuka Recipe by Tasty image

Here's what you need: olive oil, garlic, small red onion, salt, ground black pepper, red pepper flakes, crushed tomato, large eggs, avocado, cherry tomato, fresh cilantro

Provided by Tara Botwinick

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 11

2 teaspoons olive oil
1 clove garlic, minced
1 small red onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 ½ cups crushed tomato
2 large eggs
¼ avocado, diced
¼ cup cherry tomato, halved
2 tablespoons fresh cilantro, chopped

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Heat olive oil in an oven-safe skillet over medium heat.
  • Once the oil is shimmering, add the garlic, ½ of the onion red onion, salt, pepper, and red pepper flakes, and cook until the onion is softened, about 3 minutes.
  • Add the crushed tomatoes and stir, bringing the mixture to a simmer.
  • Crack the eggs directly into the tomato mixture, and transfer to the oven.
  • Bake until eggs are set, about 11 minutes.
  • Top with avocado, cherry tomatoes, cilantro, and remaining red onion.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 38 grams, Fat 27 grams, Fiber 10 grams, Protein 23 grams, Sugar 19 grams

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the shakshuka will taste. Use ripe tomatoes, bell peppers, and onions, and fresh herbs like cilantro and parsley.
  • Don't overcrowd the pan: When cooking the shakshuka, make sure not to overcrowd the pan. This will prevent the eggs from cooking evenly.
  • Use a good quality olive oil: Olive oil is a key ingredient in shakshuka, so make sure to use a good quality oil. Extra virgin olive oil is the best choice.
  • Season to taste: Shakshuka should be flavorful, so season it to taste with salt, pepper, and cumin. You can also add other spices, such as paprika or cayenne pepper, to taste.
  • Serve with crusty bread or pita: Shakshuka is traditionally served with crusty bread or pita. This helps to soak up the delicious sauce.

Conclusion:

Shakshuka is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With its vibrant colors and bold flavors, shakshuka is a surefire hit with everyone who tries it.

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