Can anyone give me an exact recipe for Shakshuka?

Question

Every time I get it the eggs are either under or over cooked, is there a trick to getting it right?

Answer 1

bless you

Answer 2

The Shakshuka Recipe

Yield: six servings



2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes

6 cloves garlic, roughly diced

2 teaspoons salt, or to taste

1 teaspoon sweet paprika

2 teaspoons tomato paste

1/4 cup vegetable oil

6 large eggs



1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.



2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a sim­mer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.



NOTE: Alternatively, you can make individual portions, as they do at Doktor Shakshuka, by ladling some of the sauce into a very small pan and poaching one egg in it.

Answer 3

Ingredients

1 large onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
salt and pepper to taste

Preparation
In a large frying pan, saute onion until lightly browned. Grate tomatoes on largest holes of a grater. Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set. Sprinkle with salt and pepper.

Variations: One minced garlic clove may be added to the onion, or 3 to 4 slices of red pimento may be sauteed with the onions.

Answer 4

1 large onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
salt and pepper to taste

In a large frying pan, saute onion until lightly browned. Grate tomatoes on largest holes of a grater. Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set. Sprinkle with salt and pepper.

Variations: One minced garlic clove may be added to the onion, or 3 to 4 slices of red pimento may be sauteed with the onions

Answer 5

The Shakshuka Recipe

Yield: six servings



2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes

6 cloves garlic, roughly diced

2 teaspoons salt, or to taste

1 teaspoon sweet paprika

2 teaspoons tomato paste

1/4 cup vegetable oil

6 large eggs



1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.



2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a sim­mer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.



NOTE: Alternatively, you can make individual portions, as they do at Doktor Shakshuka, by ladling some of the sauce into a very small pan and poaching one egg in it.

Answer 6

A Recipe for shakshuka
(Eggs in Tomato Sauce)

A Sephardi favorite. Leshakshek means "to shake" in Hebrew. No Middle Eastern menu is complete without it, though Hungarians also delight in this dish-with the addition of lots of paprika. Every cook from North Africa has his or her own personal version of this egg and tomato dish. Whatever vegetable is used, it must be fresh, not canned.

Ingredients

1 large onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
salt and pepper to taste

Preparation

In a large frying pan, saute onion until lightly browned. Grate tomatoes on largest holes of a grater. Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set. Sprinkle with salt and pepper.

Variations: One minced garlic clove may be added to the onion, or 3 to 4 slices of red pimento may be sauteed with the onions.

Answer 7

1 large onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
salt and pepper to taste


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Preparation
In a large frying pan, saute onion until lightly browned. Grate tomatoes on largest holes of a grater. Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set. Sprinkle with salt and pepper.

Variations: One minced garlic clove may be added to the onion, or 3 to 4 slices of red pimento may be sauteed with the onions.

John

Answer 8

A Sephardi favorite. Leshakshek means "to shake" in Hebrew. No Middle Eastern menu is complete without it, though Hungarians also delight in this dish-with the addition of lots of paprika. Every cook from North Africa has his or her own personal version of this egg and tomato dish. Whatever vegetable is used, it must be fresh, not canned.


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Ingredients

1 large onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
salt and pepper to taste


--------------------------------------------------------------------------------


Preparation
In a large frying pan, saute onion until lightly browned. Grate tomatoes on largest holes of a grater. Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set. Sprinkle with salt and pepper.

Variations: One minced garlic clove may be added to the onion, or 3 to 4 slices of red pimento may be sauteed with the onions.

Answer 9

One egg
and the desired amount of veggies, mix before u put on the fryer.. the fryer should be preheated and then add a little olive oil wait until its heated and then add the eggs along with everything.. and turn down the flow of gas so it would be cooked on a less amount of fire, keep mixing until done

Answer 10

SHAKSHUKA

4 tomatoes
4 green peppers
2 sliced onions
2 tbsp. olive oil
2 eggs
Salt and pepper
Hot paprika

Slice vegetables and place in frying pan with a little oil. When vegetables are tender, add well beaten eggs. Simmer 1 minute. Serve with grilled chicken and noodles.

Answer 11

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