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

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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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Slow Food

I photographed my first two meals since being ill, the taste of which I will never forget.

The first was scrambled eggs on toast. 6 days without any protein had left me feeling weak and lethargic. What a jump-start to the system in such a simple form.

My first dinner was Capellini Pomodoro from Mozarella di Bufala. It is their most simple pasta dish, but contains so many elements that previously would not have agreed with me: tomatoes, olive oil, onions, basil. And in the salad: lettuce, hearts of palm, olives, cucumber and tomatoes (no dressing). The flavor was practically jumping off of the plate! I savored every morsel.

What this experience has done for me has reminded me to slow down. The last meal I ate before getting sick was a burger, and I have visions of myself shoving it down my throat, barely tasting it, while trying to do two other things at the same time (when you get to revisit that burger again and again and AGAIN, it truly makes for an unforgettable meal).

I also learned that the more I took away, the better I could taste the food. For instance, normally when making scrambled eggs on toast, I butter the toast, spice up the eggs. Without those things, more of the pure flavors came through.

Now I am being more respectful of my food, eating more slowly, taking smaller bites, and remembering to taste and savor each one.

Umami Eggs

Several months ago, I had breakfast with a friend at Out the Door restaurant in Pacific Heights, the second location of a casual Vietnamese restaurant belonging to local favorite chef Charles Phan, of Slanted Door fame. Of the various dishes that we tried, our favorite was the very simple Soft Scrambled eggs.

What made them truly delicious was the addition of soy sauce. While not something I would ever think to add to eggs, it is really a pairing made in heaven. Not only does it add incredible umami (while not overshadowing the natural flavor of the eggs), it also breaks down the eggs to give them a very pleasingly soft consistency. Chives add just a bit of bite and texture, as well as beautiful color contrast.

I have been making these at home for about a month now. All you do is add in a few shakes of soy sauce about 2/3 of the way through your normal scrambled egg cooking process, as well as some snipped chives. If you don't have chives, green onion will do just fine, added to the pan at the beginning of the cooking time. You don't need to add salt or pepper at all, as the seasoning is taken care of with the soy sauce.

They are perfect in the morning with some fruit, mid-day with vegetables or a salad, or for a light breakfast-for-dinner meal with some toasted french bread. The incredible savory taste just leaves you wanting more - hence the magical properties of umami. In fact, I think that word is a spelling error - it should really be YUMami.

Perfect Scrambled Eggs Breakfast

Gordon Ramsay is on tv so often, we have come to think of him as simply a foul-mouthed dictator in the kitchen. It's nice to see him on the other side for a change, cooking and enjoying the process, teaching, even laughing at his own mistakes.

I have been making scrambled eggs for as long as I can remember, but lately i have been using this method for a lighter, silkier version. I don't always have creme fraiche, but a little bit of sour cream or heavy cream works just fine. This method yields perfect eggs every time.

Everybody's All-American

Hello my name is Liz, and I have never cooked a hamburger. Well, not until a few nights ago that is, when I decided to do an American Picnic dinner at home. I made cheeseburgers (fried! With American cheese on top, like they did in the 1950's!), deviled eggs, and cucumber slices.


I even used my star tip to pipe the yolks back into the eggs - so easy, so pretty. I used my citrus zester to score the skin of the cucumber and it made a pretty cool, modern pattern. Then I salted the slices and put them between paper towels and under a weight to let go of some of the moisture and let the salt seep in. My friend's mother used to do that for us after school, and I have always loved cucumbers done that way. It seems like a lot of work for just dinner at home, but they were small touches and made the presentation so delightful. Oh, and we ate the burgers protein-style, that is, wrapped in a leaf of Romaine instead of a bun.

For dessert, I just hulled some strawberries and topped them with a mixture of sour cream, brown sugar, and vanilla. It gives you the sensation of eating cheesecake - without the guilt, and without all of the work!

Luke, I am your Father. Er, your Daddy.

When my husband gets into the kitchen, sometimes things of pure evil come out of it. And by pure evil, I mean pure deliciousness, of course.

For our Sunday morning breakfast, I made some bacon and scrambled eggs. He took that, added some shredded cheese, and wrapped all of it up in pieces of fresh pizza dough from our local pizzeria.

And THEN (prepare to go to the Dark Side)...

...each "breakfast ball" was then dropped into the FryDaddy, and fried to a golden crisp puff. Part breakfast sandwich, part donut, it was quite something to behold.

Feel the force...of your arteries clogging, your heart stopping...yes, yes, I must rule the galaxy and beyond...(heavy breathing)...

I'm pretty sure I passed out after eating it, with a big smile on my face.

Breakfast on the Island

No wonder everyone participates in rigorous outdoor activities in Hawaii - they have to work off their enormous breakfasts! Local-style breakfast is about meat & rice. It's not really that different than say, a big country breakfast, but the rice makes it seem more Asian and less Western.

For something basic, look no further than your local McD's.


This is the "Local" breakfast plate with eggs, Portuguese sausage, Spam, and rice. It comes like this:


Then you chop it all up and mix it together, and add Soy Sauce:


Pretty good if you want something quick, tasty and relatively cheap. Hawaiians love their Spam - I read that they consume 4 million cans per year, which comes out to about 12 cans per person per year. What I want to try and didn't, is the Spam musubi.


Another breakfast that I tried was the "Loco Moco". Also very simple: Eggs, hamburger patty, rice and gravy. Tasted a bit like having salisbury steak for breakfast - I suppose a lot depends on the gravy:


My favorite morning treat of all was the wonderful, fresh pineapple that is available everywere. I would buy some every day at the local ABC store, and savor the delicious, juicy chunks. It is so much a part of the diet and culture, that even McDonald's gives you a side of pineapple with every extra-value meal. It's like sunshine in your mouth!

Breakfast in Mexico

One of my favorite breakfasts of all time is Huevos Rancheros. Sunny-side up eggs, refried beans, a tortilla, maybe some rice and some sauteed ground chorizo - nothing like it. The first time I had it was on vacation with my mom in Cancun, in 1984. We ate Huevos Rancheros every morning in La Paz on our vacation earlier this year (see above), which served as both fuel for the day ahead and a cure for the night before.

When we went to Cabo San Lucas for our 10-year anniversary, we discovered another breakfast treat - chilaquiles. It's basically pieces of tortillas cooked with salsa and eggs - very simple and delicious. Surprisingly, good chilaquiles are hard to find in San Francisco, and bad chilaquiles are such a disappointment - no one should have to endure that first thing in the morning.

So, we taught ourselves to make them at home. All that you do is take a large handful of good tortilla chips (stale is fine), crush them slightly and add them to a frying pan with a little bit of oil or butter. Add your favorite salsa and cook until they start to soften. Meanwhile, fry 2-3 eggs until they just start to turn opaque (I do this in the same pan, moving the chips/salsa to one side), and then incorporate them into the chips mixture, cooking until the eggs are done. Serve with refried beans, guacamole, sour cream, hot sauce, or whatever you wish. If you can get the white, slightly dry Mexican cheese (or "farmers cheese"), it's great crumbled on top.


I made these this morning with a great heirloom tomato salsa from Swank Farms, eggs from the farmer's market, and Mission tortilla chips. The thing that's great about making chilaquiles at home is that you are using the ingredients that suit your palate, especially when it comes to the salsa, which can make or break this dish as far as flavor. I'm planning to make these for our 15-year wedding anniversary party, coming up this weekend, as it's easy for a crowd and we will probably have all of the ingredients on hand. It will be a nice ode to our Mexican vacation 5 years ago - another time of being surrounded by friends, a beautiful environment, and simple, delicious food.