Best 4 Shikshuka Scrambled Eggs And Tomatoes Recipes
Shikshuka is a delicious and versatile dish that is perfect for breakfast, lunch, or dinner. Originating in North Africa and popular throughout the Middle East, this one-pan meal features scrambled eggs simmered in a rich tomato sauce, often with the addition of bell peppers, onions, and spices. Whether you prefer a classic recipe or one with a modern twist, this guide will help you find the best shikshuka scrambled eggs and tomatoes recipe to suit your taste. From simple and quick weekday meals to more elaborate dishes perfect for special occasions, there is a shikshuka recipe out there for everyone.
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SHAKSHUKA
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
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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 RECIPE
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
SHIKSHUKA (SCRAMBLED EGGS AND TOMATOES)(شكشوكه)
Make and share this Shikshuka (Scrambled eggs and tomatoes)(شكشوكه) recipe from Food.com.
Provided by najwa
Categories Breakfast
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- I have never measured the exact amounts i use here, these are approximate, so just adjust it to your personal taste.
- Spray a medium saucepan with cooking spray (or use butter if you prefer, it will taste better that way), and cook the onion until it is softened.
- Add tomatoes, salt, pepper and spices, and cook for 1 minute.
- Add eggs, and cook until just set.
- Eggs should be red-orange.
- Serve with pita bread.
SHAKSHUKA (MIDDLE EASTERN BREAKFAST DISH)
This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.
Provided by viking
Categories Breakfast and Brunch Eggs
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
- Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 15.8 g, Cholesterol 372 mg, Fat 14.9 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 442.9 mg, Sugar 8.2 g
Tips:
- Choose ripe, juicy tomatoes: This will give your shakshuka a rich, flavorful base.
- Don't be afraid to add spices: Cumin, paprika, and cayenne pepper are all classic shakshuka spices, but feel free to experiment with others that you like.
- Cook the eggs until they are just set: This will prevent them from becoming overcooked and rubbery.
- Serve shakshuka with warm pita bread or rice: This will help you soak up all of the delicious sauce.
- Garnish with fresh herbs: Cilantro, parsley, and mint are all great options.
Conclusion:
Shakshuka is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give shakshuka a try!
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