If you are a fan of shakshuka, a delicious poached egg dish favored by Israelis and many others in the Middle East, you are in luck. If you like the traditional version of the breakfast meal, you have to try the five recipes that elevate the dish to a new level.
Among the recipes are healthy options that include spinach leaves, cauliflower, as well as those options for foodies who don't count calories and don't mind adding beef to their breakfast meal and turn it into a dinner.
Red Tomato Shakshuka
Ingredients (4-6 servings):
6 ripe peeled tomatoes, diced and strained
8 garlic cloves, minced
4-5 spicy green peppers, seeds removed, pan-fried
1/2 cup olive oil
1 teaspoon black pepper, salt to taste
2 tablespoons paprika or dried pepper paste
6-8 eggs
Instructions:
- Separate half the eggs into whites and yolks (then use the egg whites for a different recipe - sustainability folks!).
- Heat up the olive oil on a wide pan, pan fry the garlic until golden, add paprika and mix until it disintegrates in the oil, add tomatoes and black pepper and cover, lower the flame and cook for about 20 minutes.
- Add the spicy green peppers and salt, stir, and continue cooking for about 10 minutes.
- Add the eggs and the egg yolks, sprinkle more salt and pepper for taste, and continue cooking for about another five minutes, then serve!
White Shakshuka
Ingredients:
6 poached eggs (eggs cooked in hot water with vinegar)
1 big cauliflower head
1 liter sweet cream (whipping cream)
1 white carrot
1 purple carrot
3 small onions
3 asparagus spears
A handful of toasted almond slivers
A few drops of truffle oil
Instructions:
- For the base: wash the cauliflower and break into florets, place into a large pot and pour the whipping cream over florets, add a pinch of salt.
- Bring to a boil and cook an additional 40 minutes, or until the cauliflower is soft.
- Filter the cauliflower from the liquids and set aside.
- Mix the cauliflower florets in a food processor, add a bit of the liquid and blend until reaching a smooth consistency, add salt and pepper to taste.
- For the roasted vegetables: heat the oven to 180 degrees Celsius. Cut the carrots and onions length-wise, and place them on a lined baking sheet, drizzle olive oil and sprinkle salt and pepper.
- Roast for 25 minutes, or until the vegetables are soft and slightly browned.
- After 25 minutes, add the asparagus spears and roast an additional 5 minutes.
- Assembling the dish: Heat the cauliflower cream and make 6 poached eggs.
- On the serving dish, place the roasted vegetables on the cauliflower cream. Place 2 poached eggs on top, sprinkle toasted almond slivers, drizzle a bit of truffle oil, and finish it off with a few fresh parsley leaves.
Beetroot Rosé Shakshuka
Ingredients:
For the béchamel sauce:
50 grams butter
100 grams white flour
1/2 liter milk
salt and white pepper
nutmeg
For the beetroot cheese cream:
50 grams butter
1/2 red onion, sliced
2 garlic cloves
1/2 liter sweet cream (whipping cream)
200 ml milk
4 cooked beets, roughly chopped
150 grams brie cheese
salt and white pepper
For the rest of the dish:
1 cooked beet, sliced into cubes
2 poached eggs
Instructions:
- Make the béchamel sauce: melt the butter in a medium sized pot, add the flour and mix thoroughly until tiny pieces of dough are formed. Gradually add the milk and spices while mixing, and cook (still mixing!) on a low flame until creamy.
- Make the beetroot cream: in a separate pot melt the butter and slightly steam the onion and garlic. Add the liquids, 4 beets, and spices, and bring boil. Lower the flame, blend the mixture in a food processor until reaching a creamy consistency. Return the pot to the flame, add 100 grams of the cheese and cook for 5 additional minutes until it melts.
- Pour the béchamel into the beetroot cream and cook while mixing, until reaching a creamy consistency.
- Assemble the dish: pan fry the cubed beet in a pan, add the sauce and top with the eggs. Disperse the rest of the cheese on top, and add the beetroot leaves. Serve with fresh bread and enjoy!
Orange Pumpkin & Turmeric Shakshuka
Ingredients (4 servings):
Olive oil
2 onions, chopped
3-4 yellow or orange bell peppers, cubed
500 grams pumpkin of squash (after peeling), cubed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon turmeric
1-2 eggs per serving
Instructions:
- Heat the olive oil on a high flame in a large pan. Once the oil is hot, add the onion and pan fry while mixing for 3-4 minutes, until soft and translucent.
- Add the bell peppers and pan fry while mixing for another 5 minutes, until they begin to soften.
- Add the pumpkin or squash, lower to a medium flame, and cook for 30 minutes, mixing frequently.
- Add spices and mix thoroughly.
- Lower the flame and add the eggs. Cover and cook until the eggs are ready.
Green Spinach Shakshuka
Ingredients:
1/2 kilograms spinach leaves, washed and roughly chopped
3 medium sized onions, peels and finely chopped
1/2 cup olive oil
1/4 cup water
2 tablespoons lemon juice
1 and 1/2 teaspoons ground black pepper
salt and pepper
6 eggs
1 ground hot red pepper (Sudanese pepper)
Instructions:
- Heat the olive oil on a deep and wide pan, add the onion and steam for about 5 minutes until golden.
- Add the spinach, water, lemon juice, 1 teaspoon black pepper and salt and lower the flame, cover and cook for about 20 minutes.
- Add the eggs with half the amount of egg whites, sprinkle 1/2 teaspoon black pepper and salt, cover and cook for 5-7 minutes.