Shakshuka Eggs Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Shakshuka Eggs recipe. Enjoy the Middle Eastern cuisine and learn how to make Shakshuka Eggs. 

Preparation Time – 15 minutes
Cooking Time – 20 minutes
Serves – 2

Ingredients

4 free range eggs
1 green bullhorn chili, thinly sliced
1 long red chili, thinly sliced (the spicy kind)
2 garlic cloves, finely chopped
4 small red tomatoes, diced
2 tablespoons olive oil
2 teaspoons mild/medium paprika
1/4 cup water
coarse sea salt
thyme sprigs to garnish

Method

In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.

Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.

Season with salt and garnish with thyme. Serve hot with bread and salad greens. 

More Recipes from the Hummus Blog: 

Sesame Halva
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)  
Stuffed Grape Leaves     
Stuffed tomatoes with lamb mince, dill & rice 

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Turkish Eggs Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish Eggs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Eggs.

Ingredients

4 eggs, the freshest you can get
4 tbsp light olive oil
2 small cloves garlic, finely chopped
½  tsp paprika
large pinch crushed chilli flakes
6 leaves sage, chopped
150g low fat Greek style yoghurt 

Bring a large pan of salted water to the boil. Drop each egg into a small cup. Turn the pan down to a low simmer, stir the water to create a whirlpool effect, and drop each egg into the centre or the water (cook the eggs one by one). Cook for 4 - 5 minutes or until done to your liking. Scoop out with a slotted spoon and drain on kitchen paper, keep warm.

When all the eggs are cooked, heat the oil, garlic, paprika, chilli, sage and a pinch of salt in a small frying pan. Stir well and cook for about a minute until just hot.

Divide the yoghurt between 2 large bowls, top with the eggs and pour over the flavoured oil. Eat straight away.

More Middle Eastern Recipes:

Easy Shakshuka
Turkish toast with poached egg
Egg nog panna cotta
Turkish pide
Cheese and mint rolls
Tomato, baby spinach and chickpea salad

Save and share Turkish Eggs recipe

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Easy Shakshuka Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Easy shakshuka recipe, a popular Middle Eastern breakfast dish. Enjoy the Middle Eastern Cuisine and learn how to make Easy Shakshuka. It is easy, healthy, and satisfying.

Prep Time: 10 Min
Cook Time: 35 Min
Ready In: 45 Min

Ingredients

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 (optional)

Directions

1. 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.

2. 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.

Nutritional Information

Amount Per Serving  Calories: 294 | Total Fat: 9.4g | Cholesterol: 212mg

More Middle Eastern Recipes:

Turkish toast with poached egg
Egg nog panna cotta
Turkish pide
Cheese and mint rolls
Tomato, baby spinach and chickpea salad
Middle Eastern lentils and rice with blackened onions

Save and share Easy Shakshuka Recipe

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Turkish toast with poached egg recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Turkish toast with poached egg recipe. Enjoy cooking tasty and easy turkish food and learn how to make Turkish toast with poached egg.

The weekend is always better when you start with a delicious and healthy breakfast - just like this week's winner of the Mother's day food fight!

Ingredients (serves 4)

3 tomatoes, diced
1 small red onion, diced
1/3 cup coriander leaves, roughly chopped
1 teaspoon red wine vinegar
1 teaspoon white vinegar
4 free-range eggs
1 loaf Turkish bread, cut into 4 pieces, split, toasted
1 teaspoon sumac (see note)

Method

1. Combine tomatoes, onion, coriander and red wine vinegar in a bowl. Season with salt and pepper. Cover and set aside for 30 minutes to allow flavours to develop, if time permits.

2. Bring a large saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack 1 egg onto a saucer (to check egg yolk is intact). Using a large spoon, stir simmering water to create a whirlpool. Tip egg into centre of whirlpool. Repeat with another egg. Poach eggs for 3 to 4 minutes or until just set. Use a slotted spoon to transfer eggs to a plate. Cover to keep warm. Repeat with remaining eggs.

3. Place bread bases on plates. Top with tomato mixture and eggs. Sprinkle with sumac. Cover with bread tops. Serve.

Notes
Sumac is a Middle Eastern spice available from the spice section of your supermarket. You could replace with grated lemon rind.

Source
Super Food Ideas - February 2007, Page 55
Recipe by Tracy Rutherford

Turkish Vegetarian Pizza - Turkish bread crostini - Turkish pomegranate and red pepper spread

Save and share Turkish toast with poached egg recipe 

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