A spicy egg dish, traditionally eaten for breakfast in Israel but perfect for a quick dinner time meal.It is really mind blowing how many recipes for eggs exist in the world. I got my inspiration to create something more than just boiled eggs by visiting https://www.cuisinevault.com/how-to-cook-eggs/. It's a page for all the true egg lovers out there!

After a long day of work and after school activities I was looking for some quick healthy recipe for my family for dinner.So I adopted the Arabian Shakshuka and modified it for our Bangladeshi palate. The boys loved it with rice.

Use leftover cold gazpacho soup or puree 4 cups cold gazpacho soup in food processor, as detailed hereafter. Simmer to thicken to two cups. Slide 4 whole fresh cracked eggs carefully in the sauce and cook till poached to your liking. Serve egg on gazpacho sauce topped with fresh sprinkled basil and dunk with toasted sour dough garlic bread.

I first learned about Shakshuka when my brother cooked it for me 3 years ago, and it has become my favorite dish to cook. It's easy, healthy, and makes a perfect breakfast, lunch, brunch, or even dinner.

Super quick Super easy Basic ingredients that most people haveI use a 12" cast iron skillet for this

A wonderfully rich Mediterranean breakfast dish published in NYTimes. I married this with a similar version with a twist from Layla Al Dabean Zawaider and added mushroom, sun-dried tomato and leek.'Too much of a good thing is never enough! 'A tasty brunch for a nephew off to play volleyball! Go team Bundaberg!

The shakshuka is a common middle eastern dish and is quite easy to make. It makes great hangover food and is basically a blank page to whatever you might want to add to it. I personally add tons of cheese, but you can use whatever's in your fridge! I'd suggest trying the basic recipe as it's listed here before changing it though. It's a great dish to make with kids! They love how colourful it is and that ypu can eat it with bread with your hands. I do have to warn you - it's highly addictive!

There are conflicting opinions about the origins of shakshouka, but it's safe to say that it's a delicious egg preparation that is enjoyed in parts of North Africa and the Middle East.If you're familiar with Huevos Rancheros, this will hit a lot of the same notes.The great thing about it for a brunch like the one we had with a big group of friends this weekend is that unlike a lot of egg dishes, you can cook up to dozen servings at once!I like to serve it with oven warmed crusty bread, pita, or naan for sopping up all that delicious sauce. Or you can serve tortilla chips with it and make a deconstructed, fusion chilaquiles of it! :)We potlucked the brunch so one egg was enough for each person, but if the Shakshouka is the main course of a more limited menu, I suggest 2 eggs per serving.

Different types of Shakshuka has became a fun new pursuit for me. It’s clean, healthy , so versatile and super quick.Shakshuka is often made with eggs as the protein that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish. I like to make this dish my own and you should too!My wife loves seafood of all types. So this is what I came up with. Hope it inspires you.

If you like shakshuka, this is the Elite version of it . Its flavorful, rich in proteins, and creamy . Its easy to whip wand a show stopper for brunches. Its called lahsa ( lick in arabic) because you lick the pan after from how good it is. I made it for a family brunch and my family couldn’t stop raving about it. I will leave the most simplified way to do it below.#CA2025

I wanted something light for lunch and had some mushroom. There was also this Shashouka recipe staring at me so, I fried the mushrooms, added some simple spices and threw it into the slow cooker for less than 2 hours. Give it a shot too! I did not have a can of crushed tomatoes; instead, I had leftover tomato paste and some fresh tomatoes so, I modified using both instead and I preferred it to be a little sweeter (sweet tooth be damned!) so, added some honey/syrup. Traditionally, it has eggs in it. We served with leftover roast chicken.

Our California climate is similar to Lebanon, we grow the same vegetables, but Lebanon has older, proven recipes. This is our adaptation of a Lebanese recipe for eggplant hummus. Called Baba Ganoush. Great with dinner as a dip or appetizer, meat substitute or salad for veggies, fruits, crackers, pita bread, cheese, chicken wings, olives, pickles. stays fresh for a week in the fridge, longer if you cover the hummus with a layer of olive oil. You can freeze baba ganoush after you drain off the liquid from the bottom of the container first.