SPICED SHAKSHUKA WITH GOAT CHEESE POLENTA #RAGU
"Ragú® Recipe Contest Entry" Shakshuka is a dish of eggs poached in tomato sauce and spices. My recipe is Mediterranean-inspired, with a shakshuka made easily with delicious Ragu sauce, served over creamy homemade goat cheese polenta, and topped with crispy roasted garbanzo beans.
Provided by curlykcook
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
- Roast in oven until golden brown and crispy, about 30 minutes.
- Bring water to a boil in a medium pot over medium-high heat.
- Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.
- Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
- Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
- Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
- Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.
- To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.
Nutrition Facts : Calories 336.1, Fat 16.7, SaturatedFat 7.4, Cholesterol 207.4, Sodium 1662.9, Carbohydrate 32.6, Fiber 4.7, Sugar 0.7, Protein 14.6
SHAKSHUKA
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. -Ezra Weeks, Calgary, Alberta
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.
Nutrition Facts : Calories 159 calories, Fat 12g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
EASY SHAKSHUKA
This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.
Provided by Lisa
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 9.4 g, Fiber 4.3 g, Protein 13.1 g, SaturatedFat 2.2 g, Sodium 654.2 mg, Sugar 7.7 g
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