Currently listing 214 recipes in 9 categories!

Latest Recipes

Return to the main home page of

You need flash installed to view this header!
SHAKSHUKA : Submitted by: Source: Mark Furstenberg | Date Added: 6 Apr 2013
Listed in: Vegetables To Try
Recipe Pictures - Hover cursor to scroll if several images:

Eggs cooked in a fragrant, slightly spicy tomato sauce make a delicious breakfast, lunch, or dinner. I did not have coriander or cumin seeds so I used cumin powder and ground coriander and skipped step one. However I do plan to make it the next time with the whole seeds.
Yield: 6 servings
1 tsp. cumin seeds
1 tsp. coriander seeds
¼ cup canola oil
2 cups thinly sliced onions
2 cups thinly sliced yellow bell peppers
1 minced serrano chile
2 bay leaves
1 Tbsp. thyme leaves
2 tsp sugar
28 oz. canned chopped tomatoes
1 cup V-8 juice
Salt and ground black pepper, to taste
Eggs, as needed
Finely minced scallions, as needed
Finely chopped cilantro, as needed
Finely chopped parsley, as needed

Cooking Instructions

1. In a skillet or saucepan, toss the cumin and coriander seeds over medium-high heat until they are fragrant, about 1 minute; crush or grind them in a spice grinder.
2. Add the vegetable oil to the skillet and return the spices. Sauté the onion and peppers until they begin to change color. Add the chile, bay leaves, thyme leaves, and sugar; cook for 3 minutes over medium-high heat.
3. Add the tomatoes and V-8; cook over medium heat, stirring occasionally, cook covered for ten minutes then remove and simmer until the sauce is thick. Season to taste with salt and pepper. This step can be done ahead, if desired.
4. To serve, place ¾ cup of the sauce in a small skillet, preferably nonstick; heat the sauce. When it begins to simmer, carefully break 1 to 4 eggs into the sauce and season with salt. Poach eggs in the sauce until they are cooked to desired doneness. Cover the pan to assist with the cooking, if needed.
5. Sprinkle with the scallions, parsley, and cilantro; serve in the skillet.

Nutrition Information (per serving, analyzed with 12 eggs and ½ teaspoon added salt)
Calories: 229 ⁄ Protein: 15 g ⁄ Carbohydrate: 18 g ⁄ Fiber: 3.5 g
Saturated fat: 4 g ⁄ Polyunsaturated fat: 4.5 g ⁄ Monounsaturated fat: 10 g
Trans fat: 0 g ⁄ Cholesterol: 372 mg ⁄ Sodium: 425 mg / Potassium: 723 mg

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.


Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

Rate this Recipe:
  • Currently 2.44/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.4/5 (32 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Peas Brussels Sprouts FARRO WITH GATHERED GREENS AND BEANS Braised Brussell Sprouts Easy Baked Tomatoes

Recipe Cloud Tags:
- Recipe Hit Count - 004033




Thank you, your comments will be reviewed shortly!