8 ways to prepare that will leave you with mouth watering

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Shakshuka, eggs in purgatory or huevos ranchero, no matter what name you give it, what matters is the flavor and that’s what this traditional Israeli recipe has to spare! Prepared with olive oil, onions, bell peppers, garlic, tomatoes, eggs and many spices, the Shakshuka is practical, simple and extremely tasty. To prove, selected the most delicious recipes for you to prepare at home. Check them out!

Simple Shakshuka

Ingredients

• Olive oil
• 1 onion, chopped
• 1 chopped red pepper
• 2 chopped garlic cloves
• Salt to taste
• Calabrian pepper to taste
• 1 can peeled tomatoes
• 4 eggs

Directions

1. In a large frying pan, add a dash of olive oil and the chopped onion. Let the onion sauté for about 3 minutes until it wilts and then add the chopped bell pepper;
2. When the bell pepper has wilted, add the garlic and let it brown. Season with salt and calabrian pepper to taste;
3. Then add the peeled tomatoes, mix them with the other ingredients and let the sauce cook over low heat for a few minutes until it thickens;
4. With the sauce thickened, open four spaces in it, letting the bottom of the pan show. Break the eggs individually in a bowl and carefully add one egg to each space. Put a little salt over the eggs and cook over low heat for about 5 minutes;
5. After the time has elapsed, cover the pan, and cook for another 3 minutes. If you prefer the yolk more consistent, let it cook a few minutes longer, taking care not to burn the sauce;
6. Serve hot, with bread or toast!

Shakshuka with cinnamon

Ingredients

• 2 tablespoons olive oil
• 1 onion, minced
• 1 small red pepper, chopped
• 1 clove garlic
• 2 cans peeled tomatoes
• 1 teaspoon cumin
• 1 teaspoon hot paprika
• 1 teaspoon calabrian pepper
• 1 pinch cinnamon
• Salt and black pepper to taste
• 6 eggs
• Chopped fresh coriander

Directions

1. In an iron or thick-bottomed frying pan, add the olive oil and the onion and sauté until the onion wilts and becomes translucent. Then add the garlic and sauté it;
2. Add the bell pepper, mix it with the other ingredients, and let it saute for about 5 minutes;
3. Then add the peeled tomatoes. Crush them with your hands, or crush them with a spoon. Season the sauce with hot paprika, cumin, calabrian pepper, cinnamon, salt, and black pepper. Let it reduce over low heat for a few minutes;
4. When the sauce is thickened, open 6 spaces, letting the bottom of the pan show. In each of the spaces add an egg;
5. Cover the pan, and cook for about 10 minutes over low heat, or until the white is completely white. If you prefer a firmer yolk, after the egg white has turned white, cook for another 5 minutes. Be careful not to burn the sauce;
6. Finish with chopped coriander and serve this delicious dish hot on toast or bread.

Shakshuka with mozzarella

Ingredients

• Olive oil
• ½ onion, chopped
• 3 cloves garlic
• 2 tablespoons paprika
• 400 g peeled tomatoes
• Salt, black pepper and oregano to taste
• 4 eggs
• 1 tablespoon butter or margarine
• Grated mozzarella cheese to taste
• Chopped parsley

Directions

1. In a preheated frying pan, add the olive oil and the onion to sauté. When the onion wilts and starts to become translucent add the garlic and let it brown;
2. Add the bell pepper, mix it and let it saute for a few minutes until wilted. Then add the peeled tomatoes and mix everything;
3. Season the sauce with salt, black pepper and oregano and let it thicken;
4. With the sauce thicker and with the aid of a spoon, open 4 spaces leaving to appear the bottom of the pan. In each space add 1 egg carefully not to break the yolk, season the eggs with a pinch of salt and pepper;
5. Cover the pan and cook over low heat for a few minutes, until the eggs reach the desired point. Be careful not to let the sauce reduce too much and burn;
6. When the eggs are cooked, add the butter and cover the whole with the grated mozzarella. Finish with a little chopped parsley and enjoy this delicious dish!

Shakshuka with Leek

Ingredients

• Caraway seed to taste
• Juniper to taste
• Allspice to taste
• Coriander seed to taste
• Black pepper to taste
• Smoked paprika to taste
• Olive oil
• ½ chopped red bell pepper, seeded
• ¼ of chopped leek
• 1 onion, grated
• ½ chopped grated carrot
• 1 grated garlic clove
• 2 tins chopped peeled tomatoes
• 3 eggs

Directions

1. With the aid of a pestle, pound the spices together. Then, in a preheated frying pan, add the ground spices, let them heat over low heat for a few minutes and set them aside in a container;
2. In the same skillet, still over low heat, add the olive oil and the bell peppers and let them wilt. Then add the onion, leek, carrot and garlic, sauté well and add a little more olive oil;
3. With the vegetables sauteed, add the peeled tomatoes and mix them with the other ingredients. Let the sauce cook for about 10 to 15 minutes to reduce and thicken;
4. Season the sauce with the reserved spices and salt. Open a few spaces in the sauce and in each of them add an egg. Allow to cook until the eggs reach the cooking point of your preference;
5. Finish with a pinch of salt over the eggs and a little parsley and your delicious shakshuka with leeks is ready!

Shakshuka with parsley

Ingredients

• Olive oil
• 1 onion, chopped
• 1 chopped red pepper
• Salt to taste
• 4 tomatoes
• 1 cup tomato sauce
• Cumin to taste
• Black pepper to taste
• Smoked sweet paprika to taste
• Salt to taste
• 5 eggs
• Parsley to taste

Directions

1. In a frying pan, add the olive oil, onion, bell pepper and salt and sauté for about 10 minutes, until the vegetables wilt;
2. To remove the skin from the tomatoes, poke them on a fork and put them on the fire for a few minutes, always turning the fork, leaving the tomatoes a few inches above the flame. Then with a spoon, carefully remove the skin, chop them, and set aside;
3. After 10 minutes of stewing, add the tomato sauce and season with cumin, black pepper, smoked sweet paprika and salt. Also add the tomatoes, cover the pan and cook for 5 minutes to reduce the sauce;
4. With the sauce thickened, open a few spaces in the sauce and in each one add an egg. Cover the pan and cook over low heat until the eggs are cooked to your preference;
5. Finish with chopped parsley and enjoy!

Shakshuka with goat cheese and pinoli

Ingredients

• Olive oil
• ½ chopped red pepper
• ½ chopped onion
• 3 cloves garlic
• 3 cherry tomatoes cut in half
• 1 ½ can peeled tomatoes
• 6 eggs
• 50 g goat cheese
• Pinoli to taste
• Salt and black pepper to taste
• 2 teaspoons curry
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1 teaspoon hot paprika
• Coriander and green onion to taste

Directions

1. Preheat a large skillet and add olive oil, onion and bell pepper and saute for about 5 minutes. Add garlic and saute for 1 minute more;
2. Then add the spices and continue sauteing for another 2 minutes. Add the peeled tomatoes and cherry tomatoes and mix to incorporate it into the other ingredients;
3. Season with salt and black pepper to taste and let the sauce cook over low heat for about 10 minutes to thicken;
4. Open 6 spaces in the sauce and add the eggs in each of them. Cover the pan and cook over low heat for a few minutes until the eggs are at the point of your preference;
5. Add a few pieces of goat cheese into the sauce, the cilantro and spring onions and finally the pinoli and cook for 1 minute more to melt the cheese;
6. Serve while still warm!

Shakshuka with zartar

Ingredients

• Olive oil
• ½ onion, chopped
• ½ red pepper, chopped
• ½ grated carrot
• 2 cloves garlic, minced
• Salt to taste
• 1 teaspoon cumin
• Black pepper to taste
• Paprika to taste
• 1 can chopped peeled tomatoes
• 2 eggs
• Goat cheese to taste
• Zatar to taste
• Coriander to taste

Directions

1. In a preheated frying pan, add the olive oil, the onion and the bell pepper and sauté until the vegetables wilt and the onion becomes translucent;
2. Add the carrot and garlic and saute for a few more minutes. Season everything with cumin, black pepper and hot paprika;
3. Add the can of peeled tomatoes and mix everything together to incorporate the ingredients. Add a little salt and let the sauce cook for a few minutes over low heat to reduce and thicken;
4. With the sauce thicker, open two spaces and add an egg in each. Cover the pan and cook until the egg is at the point of your preference;
5. Turn off the fire, and add a few pieces of goat’s cheese to the sauce. Finish with a little zartar and coriander, and serve as you like!

Shakshuka with mushrooms

Ingredients

• Oil
• ½ cup sliced paris mushrooms
• 1 onion, chopped
• 1 chopped red pepper
• 3 cloves garlic
• 500 g tomato sauce
• Salt and black pepper to taste
• Cumin to taste
• Cayenne pepper to taste
• 5 eggs
• Chopped parsley to taste
• Grated feta cheese

Directions

1. In a large skillet preheated over medium heat add a dash of oil and the mushrooms and let them brown. Add the onion and when they start to become transparent add the bell pepper and garlic and sauté for another minute;
2. Add the tomato sauce, season everything with salt, black pepper, cumin and cayenne pepper and let it reduce for a few minutes;
3. With the sauce more full-bodied, hug 5 spaces and add an egg in each. Season the eggs with salt and pepper and cover the pan. Let cook over low heat until the eggs are at the desired point;
4. Finish the recipe with chopped parsley and a few pieces of feta cheese. Serve hot with bread, toast or rice.

Have you decided which of these recipes you’re going to prepare for your next meal? Then get the ingredients together and get to work! And if you want to continue seeing more arabic cuisine delicacies, check out these delicious baba ganoush recipes!