MEXICAN-STYLE SHAKSHUKA RECIPE BY TASTY
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
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 SHAKSHUKA AKA 'EGGS IN A POT'
This is a delicious Mexican chorizo stew with poached eggs. We had this dish in a small beach hotel in Tulum, Mexico called Playa Azul. I have spent the last year recreating and perfecting it. My family loves it. Update: After years of making eggs in a pot, I finally came to realize that the dish I had in Mexico was a version of the Middle Eastern dish, shakshuka.
Provided by Cynthadeltorro
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
- Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly butter both sides of the bread slices and place on a baking sheet.
- Toast in the preheated oven, turning bread halfway, for 10 minutes.
- Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
- Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 34.9 g, Cholesterol 225.3 mg, Fat 32.9 g, Fiber 2.9 g, Protein 24.6 g, SaturatedFat 15 g, Sodium 2194 mg, Sugar 6.5 g
MEXICAN-INSPIRED SHAKSHUKA
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
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
More about "mexican shakshuka recipes"
MEXICAN SHAKSHUKA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Calories 307 per servingCategory Lunch
- Heat the oil in a large frying pan and cook the onion for 5 minutes until slightly softened. Add the red pepper, garlic and chopped chilli, cook for a further 3-4 minutes.
- Add the chopped tomatoes, sugar, paprika, Cajun spice, chipotle, cumin and a pinch of salt and pepper. Bring to a gentle bubble and simmer for 10 minutes.
- Use a spoon to make 4 hollows for the eggs. Crack the eggs individually and pour into the hollows. Simmer gently for 5-6 minutes until the white is cooks and the yolk is still runny. If you want to makes the whites set faster, you can cover the pan with a lid or some foil.
- Remove the pan from the heat and sprinkle on the chilli flakes. Top with chopped avocado, red onion coriander, soured cream and a drizzle of sweet chilli sauce.
EASY ONE-POT SHAKSHOUKA RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
4.9/5 (8)Total Time 30 minsCategory BreakfastCalories 206 per serving
MEXICAN-INSPIRED SHAKSHUKA | SHAKSHUKA RECIPE
From allyskitchen.com
FOOLPROOF SHAKSHUKA RECIPE - COOKIE AND KATE
From cookieandkate.com
MEXICAN SHAKSHUKA | COOK SMARTS
From mealplans.cooksmarts.com
MEXICAN BLACK BEAN SHAKSHUKA • BEYOND MERE …
From beyondmeresustenance.com
MEXICAN SHAKSHUKA - MY DAYLY KITCHEN
From mydaylykitchen.com
SHAKSHUKA - ONCE UPON A CHEF
From onceuponachef.com
MEXICAN SHAKSHUKA - JAMIE GELLER
From jamiegeller.com
Cuisine Mexican & Southwest, Israeli & Middle EasternTotal Time 25 minsCategory Breakfast, BrunchCalories 400 per serving
MEXICAN-STYLE SHAKSHUKA RECIPE | RECIPES.NET
From recipes.net
MEXICAN SHAKSHUKA RECIPE | SUR LA TABLE
From surlatable.com
MEXICAN SHAKSHUKA – MEDITERRANEAN BREAKFAST - FIT MEN COOK
From fitmencook.com
MEXICAN SHAKSHUKA RECIPE | FOOD FAITH FITNESS
From foodfaithfitness.com
HUEVOS SHAKSHUKOS - SHASHUKA RECIPE WITH A MEXICAN TWIST - TORI …
From toriavey.com
EASY SHAKSHUKA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY SALSA SHAKSHUKA - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
HUEVOS AHOGADOS (MEXICAN SHAKSHUKA) - CASUAL FOODIST
From casualfoodist.com
CHIPOTLE SHAKSHUKA RECIPE - ISABEL EATS
From isabeleats.com
HUEVOS AHOGADOS (AKA MEXICAN SHAKSHUKA) - RICK BAYLESS
From rickbayless.com
You'll also love