GREEN SHAKSHUKA WITH AVOCADO AND LIME
This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish's charms. Lastly, be daring with smoked hot sauce at the end: It'll push the creamy avocado, cheese and eggs to their peak.
Provided by Sarah Copeland
Categories breakfast, brunch, dinner, weeknight, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
- Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
- Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 39 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1102 milligrams, Sugar 3 grams, TransFat 0 grams
SHAKSHUKA WITH CHICKPEAS AND SWISS CHARD
Shakshuka is a dish in which eggs are cooked in a spiced tomato sauce with aromatics, such as onion and garlic. This take on shakshuka includes canned cherry tomatoes, chickpeas and Swiss chard. For the perfect even cook on the egg, be sure to use room temperature eggs.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Add the eggs (in their shells) to a large bowl of warm water and set aside. This will bring the eggs to room temperature and make for more even cooking.
- Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring, until softened, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the harissa, cumin, 3/4 teaspoon salt and a few grinds of pepper; toss to coat the onion. Add the cherry tomatoes, chickpeas with their liquid and 1/4 cup water. Increase the heat to medium high, stir to combine and bring to a simmer. Add the Swiss chard in batches, stirring until wilted before adding more. Continue cooking until slightly thickened, about 3 minutes. Remove from the heat.
- Remove the eggs from the water and crack them into a bowl or large spouted measuring cup. Make 8 wells in the tomato mixture and gently slip 1 egg into each well.
- Transfer the skillet to the oven. Bake until the egg whites are fully set and firm to the touch, 8 to 12 minutes. Meanwhile, put the bread on a baking sheet and toast in the oven until browned, 10 to 12 minutes.
- Top the shakshuka with the parsley. Divide among shallow bowls or plates; serve with the bread and more harissa.
Nutrition Facts : Calories 540, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 1347 milligrams, Carbohydrate 60 grams, Fiber 10 grams, Sugar 8 grams, Protein 27 grams
EASY SHAKSHUKA
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
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
SHAKSHUKA WITH SWISS CHARD
A great Italian take on shakshuka courtesy of Bon Appetit, Nov 2013. Recipe by chef Michael Anthony of NYC's Gramercy Tavern. Measure and prep everything in advance and this will come together quickly. It's perfect for a weekend brunch!
Provided by Mandy at Food.com
Categories One Dish Meal
Time 1h
Yield 1 pan, 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350-degrees. In a large oven-proof skillet (I used cast-iron), heat the olive oil. Add the bacon, if using, and onion garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
- 2. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cook slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side of the skillet. (I blanched and dried the chard in advance to make things easier--it'll keep for at least 30mins/1 hr).
- 3. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are slightly runny.
- 4. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish with basil and serve immediately.
- Note: I served with crusty bread which was great for dipping and making sure no sauce went to waste! You can use plain marinara but the arrabiata gave this a nice little kick--highly recommend it. I made without bacon and didn't miss it.
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SHAKSHUKA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Jewish, Middle EasternTotal Time 50 minsCategory Breakfast & BrunchCalories 254 per serving
- In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.
- Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
- Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 minutes more. While the greens are cooking, set an oven rack in the top position and preheat the broiler.
- Turn off (or remove the pan from) the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites (this will contain them and also help them cook a bit faster than the yolks), being careful not to disturb the yolks. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (check frequently towards the end as cook time can vary). Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking, 1 minute or less for runny yolks (see note below on cooking eggs further). Remove the pan from the oven and sprinkle the cilantro over top. Serve hot with bread.
SHAKSHUKA WITH SWISS CHARD RECIPE — THE MOM 100
From themom100.com
5/5 (1)Category Breakfast, Main CourseCuisine Middle Eastern, MoroccanTotal Time 55 mins
- Separate the stems of the chard from the leaves. Thinly slice the stems, and set aside, then thinly slice the leaves, and set aside.
- In a large skillet with a lid, heat 1 tablespoon of the olive oil, and saute the chard leaves for about 4 minutes, until wilted. Season with salt and pepper and set aside.
- In the same skillet heat the remaining 2 tablespoons of the olive oil. Add the shallots, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are slightly softened, about 3 minutes. Add the tomatoes, cumin, paprika, crushed red pepper and salt and pepper, then simmer until the sauce is thickened, about 20 to 25 minutes.
- Using tongs or a fork, transfer the sautéed hard leaves in 8 relatively even portions over to the simmering sauce, and make little piles of them, spaced somewhat evenly (see, there’s a chard theme, it doesn’t have to be perfect!) throughout the pan of sauce. Use the back of a spoon to make an indent in one clear area of the tomato sauce, and crack one of the eggs into it. Repeat until the eggs are distributed throughout the sauce, amongst the piles of chard. Cover the pan and let the eggs cook for about 8 to 10 minutes, until the whites are set but the yolks are still jiggly.
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