Top 40 Recipes - Simply the Best

Best Jazmaz, Shakshuka Recipe Collection with Eggs, Tomatoes, Chilli

Jazmaz, also known as shakshoka or shakshouka a simple, traditional Syrian breakfast, snack and entree dish made of eggs poached in a tomato, olive and chilli sauce. It is a comfort food that can be served at any time of the day — breakfast, brunch, lunch, or dinner. There are many variations to try including how long to cook the eggs, how much extra chilli to include, fresh herbs and spices. The dish can be served with flatbread, pita, crusty sourdough bread and rolls.

Shakshuka Recipe Tips

• Add a variety of fresh herbs
• The dish in a pan can be cooked in the oven
• Use grilled eggplant instead of peppers.
• Adding small meatballs for a substantial meal.
• Add chickpeas or lentils to make this into a hearty dinner option
• Top it with sliced avocado, crumbled feta, finely diced capsicum and fresh parsley leaves
• Ensure the sauce is nice and thick - The tomato sauce needs to be rather thick to support the eggs.
• Lengthen the simmering time to a full 15-19 minutes to reduce down the sauce before adding the eggs.
• Add as many eggs as needed, but there should be space between each egg in the pan and they shouldn’t be crowded.
• Use a large heavy skillet with a lid or a Dutch oven as you need to cover the pan to poach the eggs evenly and gently.
• Adjust the timing depending on how you like your eggs cooked. For runny eggs take the pan off the heat after 5 minutes. Cook them for up to 8 minutes for firmer eggs. Note that the eggs will cook in the hot sauce after you take them off the stove, and so get them off a minute or twp earlier.

Classic Shakshoka Recipe with Olives and Fresh Herbs

Ingredients

• Salt to taste
• 1 medium onion, chopped
• 4 large free range eggs
• 1 teaspoon paprika, not smoked
• 2 garlic cloves, finely chopped
• Freshly ground black pepper to taste
• 1 cup black olives pitted and halved
• 1 cup flat-leaf parsley coarsely chopped
• 3 medium ripe red tomatoes diced, juices reserved
• 2 tablespoons grape seed, rice bran oil or olive oil
• 1 hot chilli pepper such as jalapeño or serrano, halved lengthwise

Method

Heat a large heavy skillet or Dutch oven over moderate heat until hot. Add the oil, and when hot add the onion and sauté until it softens and begins to brown ( about 5 minutes). Then, add the garlic and fry for an extra 2 minutes more, while stirring. Then, add the diced tomatoes and their juices, chilli and the paprika. Season with salt and freshly ground black pepper to taste. Lower the heat under the pan to a low setting and simmer gently until the sauce thickens and reduces (about 5-8 minutes).

Using a tablespoon spoon, make four cavities or craters in the sauce and crack an egg into each one. Cover the pan and cook until the eggs are cooked just before to your desired doneness (about 4-7 minutes). Season with pepper, salt and extra chilli to taste. Serve garnished with chopped parsley, crumbled feta (optional) and olive slices. Provide warm crusty bread for dipping into the sauce.

Shakshuka Recipe with Paprika, Chilli and Capsicum Tomato Sauce

Ingredients

• 6 free range eggs
• 1 onion, finely diced
• 1/2 cup parsley sprigs
• 1 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 garlic cloves, crushed
• 1 teaspoon smoky paprika
• 1/2 teaspoon brown sugar
• 1 teaspoons sweet paprika
• 2 tablespoons tomato paste
• 1 red capsicum, finely diced
• Fresh crusty bread, to serve
• 2 long chillies, finely diced
• 425 g (1 lb) tin of diced tomatoes
• 500 g (1 lb) kale, stalks removed and finely sliced

Method

Heat the oil in a heavy frying pan or Dutch oven over moderate to high heat. Then, add the onion, capsicum, garlic and chilli. Stir-fry for about 3–6 minutes, or until soft and starting to caramelise. Add the paprika, tomato paste and cumin and fry for an extra 1 minute until fragrant. Next, add the tomato and sugar, and mix through to combine and form a sauce. Lower the heat setting to moderate to low and cook for 16–22 minutes to thicken and reduce the sauce. Next, add the kale and mix gently through the tomato sauce. Crack the eggs one by one into cavities made in the sauce mixture in the pan. Reduce the heat setting to low, cover the pan and cook for 5 minutes, or until the eggs are cooked the way you like. When serving, sprinkle with parsley and other fresh herbs. Season with salt and freshly ground black pepper. Serve with warm crusty bread or flat bread pieces.

Beef Shakshuka Recipe with Smoked Eggplant with Tahini Sauce

Ingredients

• 1 teaspoon salt
• 1 teaspoon sumac
• 4 free range eggs
• Fresh Herbs to taste
• black pepper to taste
• 90 ml (3 fl oz) water
• 2 teaspoon tomato paste
• 1 teaspoon chilli flakes
• 1/2 teaspoon ground cumin
• 2 medium tomatoes, chopped
• 3 teaspoon chopped parsley
• 1/2 teaspoon ground cinnamon
• 1 large onion, finely chopped
• 300 g (11 oz) lean beef mince
• 6 garlic cloves, roughly chopped
• 2 teaspoons finely chopped preserved lemon
• 3 teaspoons olive oil, plus extra for drizzling
• 4 eggplants (aubergines) (about 1.1 kg; 2 lb gross)

For the Tahini sauce

• 1/4 teaspoon salt
• 3 teaspoons water
• 1 garlic clove, crushed
• 40 g (1.5 oz) tahini paste
• 1 1/2 tablespoons lemon juice

Method

Pierce the eggplant several times with the tip of a knife. Place each directly over a naked flame on your stovetop, grill or barbecue. Roast on moderate heat, turning regularly with metal tongs, for 15-20 minutes, or until the skin is totally burned and black on the outside. Remove the eggplants and set aside to cool. Then, scoop out the flesh of each eggplant, leaving the burned, black skin aside. Next make the tahini sauce, by whisking all the ingredients together to make a thick sauce. Add extra water if required.

Next, heat the olive oil in a medium-size Dutch oven, or heavy-based frying pan over moderate-high heat. Add the garlic, chilli, onion, cinnamon and cumin and sauté for 4-6 minutes, or until it begins to soften and brown slightly. Add the beef, tomato paste, salt and a pinch of black pepper. Increase the heat setting to high and pan fry, for 5–8 minutes, or until caramelised. Stir through the tomato, eggplant flesh and preserved lemon and fry for another 5-7 minutes. Make four small craters in the mix and break one egg into each one. Cook with the pan covered, over low heat for about 10-15 minutes, depending on how you want your eggs. Remove the pan from the heat and add dobs of tahini sauce, sprinkle with sumac, fresh herbs and parsley and finish with a drizzle of olive oil. Serve immediately.

Shakshuka Recipe with Harissa-Spiced Tomato Sauce and Spinach

Ingredients

• 1 avocado, diced
• 5 free range eggs
• 1/2 teaspoon ground cumin
• 1 cup chopped yellow onion
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons harissa paste
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh parsley leaves
• 3 medium garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt, more to taste
• Freshly ground black pepper to taste
• 1 28-ounce (800 g) can crushed tomatoes
• Toasted crusty bread slices, for serving

Method

Heat the oil over moderate heat in a Dutch oven or heavy cast-iron skillet. Add the red pepper, onion, salt, and a pinch of freshly ground black pepper. Fry until the onion is soft and translucent, about 6-9 minutes. Then, lower the heat setting to medium-low. Add the paprika, cumin, tomatoes, harissa paste, garlic and cayenne. Stir well and simmer for 15-18 minutes until the sauce reduces and thickens. Next, add the spinach and stir briefly until wilted. Taste the sauce and season with salt and pepper. Make 5 cup-shapes in the sauce and crack an egg into each one. Cover the pan and cook until the eggs are set - about 5-10 minutes depending on your preference. Then, sprinkle with the parsley, avocado, feta, and fresh herbs. Serve with toasted crusty bread or flat bread pieces.

Healthy Shakshuka Recipe with Peppers, Herbs and Vegetables

Ingredients

• 1 teaspoon cumin seeds
• 4 medium free range eggs
• 1 red pepper, finely sliced
• 1/2 cup dill, roughly chopped
• 1 yellow pepper, finely sliced
• 3 large garlic cloves, crushed
• 1 teaspoon sweet smoked paprika
• 115 g (4 oz) baby spinach leaves
• 1 red onion, cut into thin wedges
• 1 teaspoon coriander seeds, crushed
• 1 cup fresh coriander, roughly chopped
• 1 tablespoon grape seed or rice bran oil
• 400 g (14 oz) cherry tomatoes, fresh of tinned

Method

Heat the oil in a large, heavy, non-stick frying pan or Dutch oven. Add the peppers and onion and fry over a moderate heat for 8-10 minutes until the vegetables start to soften. Add the cumin, coriander, garlic and paprika and fry for an extra minute or two. Then, add the tomatoes, spinach and a little water and simmer over low heat, uncovered, for about 10 minutes. Season to taste with salt and freshly ground black pepper. Then, make four indentations in the tomato mixture and break an egg into each cavity. Cover the pan with a lid and simmer gently for 8-12 minutes, until the eggs are cooked to your liking. Remove the pan from the heat. Scatter with fresh herbs and chilli slices and serve warm or hot with bread.

Swiss Chard, Cheese, Avocado and Lime Shakshuka Recipe

Ingredients

• 1/2 cup cream
• 8 large free-range eggs
• 2 garlic cloves, thinly sliced
• 1 avocado, sliced, for serving
• 1 lime, cut into wedges, for serving
• 1/2 cup chopped cilantro, for serving
• 2 corn tortillas, toasted, for serving
• 1 teaspoon salt, less or more as needed
• 1 yellow onion, peeled and thinly sliced
• 3 tablespoons rice bran or grape seed oil
• 2 teaspoons smoked hot sauce, for serving
• 1 small jalapeño, thinly sliced, for serving
• 1/2 teaspoon black pepper, less or more as needed
• 9 cups of fresh Swiss chard, stems and leaves separated (or similar)
• 3/4 cup cotija cheese or queso fresco, crumbled (or feta, goats cheese)

Method

Heat the oil in a large Dutch oven or a deep, flat, heavy metal skillet over moderate heat until hot and shimmering. Add onion and cook until transparent and starting to soften (about 3-5 minutes). Next, add the garlic and fry, briefly until fragrant. Increase the heat setting to moderate-high, fry the chard stems for 3-5 minutes. Then, add the chard leaves, stirring regularly, until they are wilted (about 3-5 minutes). Season to taste with teaspoon salt, and then pour in the cream and fold through.

Next, make eight small 'craters' or hollows in the cooked chard using the back of a tablespoon. Gently crack the eggs one at a time into a cup and pour into each hollow. Add the lid to the pan or cover with foil, and cook using a moderate to low setting until the eggs are just starting to set, but soft yolks (about 7-9 minutes). Then, sprinkle with cotija (or other crumbled cheese), avocado, jalapeño and cilantro on top. Season with salt and pepper to taste. Serve hot with the lime wedges, smoked hot sauce and toasted tortillas on the side.

Shakshuka With Bell Pepper and Feta

Ingredients

• 1 teaspoon ground cumin
• 6 large free range eggs
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground cayenne
• 3 garlic cloves, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved, then thinly sliced
• 1 teaspoon kosher salt, less or more as needed
• 1 teaspoon black pepper, less or more as needed
• 5 ounces (150 g) feta, crumbled (about 1 1/4 cups)
• 1 large red bell pepper, de-seeded and thinly sliced
• 1 (28-ounce, 800 g) can whole plum tomatoes with their juices, coarsely chopped (or 2 cups fresh tomatoes)

For Serving

• Chopped cilantro or other fresh herbs
• Your choice of hot sauce

Method

Pre-heat your oven to 375 degrees F (190 degrees C). Heat oil in a large skillet or Dutch oven over moderate to low heat. Add the bell pepper onion slices and cook gently until tender (about 20 minutes). Add the garlic and cook for 1 -2 minutes. Add the paprika, cumin and cayenne, and cook for 60-90 seconds, stirring regularly. Add the tomatoes to the skillet, with 1/4 teaspoon pepper and 3/4 teaspoon salt and combine well. Simmer until the mixture thickens (about 10-12 minutes). Taste and season with extra salt and pepper if required. Add the crumbled feta on top. Make six 'crater' cavities in the top of the mixture with a cup of spoon. Carefully crack the eggs into a small cup and pour them into the cavities. Season the eggs with a sprinkling of cracked pepper and salt. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Or cover the pan with a lid and cook over low heat until the eggs are set. Serve with hot sauce and a sprinkling of cilantro or other fresh herbs.

Shakshuka with Tomato, Herbs and Basil Beans

Ingredients

• Salt to taste
• 1 capsicum, diced
• 4 free range eggs
• 1 brown onion, diced
• 1 1/2 tablespoon cumin
• 1 tablespoon brown sugar
• 1 1/2 tablespoon paprika
• 1/2 teaspoon chilli flakes
• 1 1/2 tablespoon sumac powder
• 2 x 200 ml (14 oz; 400 g) tins crushed tomatoes
• 1 can (14 oz; 400 g) Ballistic Tomato and Basil Killer Beans (or similar)

For serving

• Crusty bread
• Labneh
• Olives
• Parsley
• Saffron

Method:

Saute the onion and capsicum in oil in a Dutch oven or deep oven-proof frying pan until tender and just starting to caramelise. Add the spices and sugar and and cook for several minutes. Next, add the crushed tomatoes and simmer, stirring regularly for 25-30 minutes, with the lid off to reduce the sauce. Add the canned beans and stir through until well combined. Crack the eggs directly into small depressions made into the top of the sauce. Bake at 180 degrees C (350 degrees F) for 12–18 minutes or until the eggs are cooked the way you like them. Serve hot with toasted crusty bread, fresh herbs, black pepper, labneh, olive oil or chopped parsley.

Vegetarian Sweet Potato Shakshuka Recipe with Sriracha Butter and Pickled Onions

Note: Use vegan substitutes for eggs and cheese for vegan

Ingredients

salt to taste

1 tablespoon sriracha

black pepper to taste

3 tablespoons olive oil

3 garlic cloves, crushed

2 tablespoons lemon juice

25 g (1 oz) unsalted butter

8 medium size free range eggs

1/2 cup freshly picked coriander leaves

150 g (5 oz) mature cheddar, roughly grated

1 small red onion, thinly sliced into rounds

1 kg (2 lb) sweet potatoes, skin on and scrubbed clean

1 teaspoon cumin seeds, roughly crushed with a pestle and mortar

Method

Preheat the oven to 200 degrees C (390 degrees F). Use a fork to poke the sweet potatoes all over. Then, place them, in a single layer on parchment-lined baking trays and bake, turning once for 45-60 minutes, or until tender and cooked through. Remove from the oven and set aside to cool. Reduce the oven temperature to 180 C fan-forced (350 degrees F). Next, combine the onion with 1 tablespoon of lemon juice in a small bowl. Add a pinch of salt and set aside to pickle.
Next, peel off the cooked sweet potato skins and set aside. Break the flesh into medium size pieces and set aside in a large bowl. Then, return the skins to the baking tray and toss with 1 tablespoon of oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bake for 8-10 minutes, or until browning and becoming crisp up. Set aside to cool and become more crisp. Next, mash the potato flesh using a fork until smooth. Then, add the garlic, cumin, cheddar, one tablespoon of oil, and 1 tablespoon of lemon juice, 1 teaspoon of salt and 1/2 teaspoon of pepper, and mix to combine well.

Next, heat 1 tablespoon of oil into a large, deep, heavy frying pan or Dutch oven, until hot. Spoon the mashed potato mixture evenly into the pan. Place over moderate to high heat and cook without stirring for about 6-7 minutes, until the bottom begins to brown. Reduce the heat setting to moderate, Use a spoon or the base of a small cup to make eight depressions in the potato mixture. Crack an egg into each well. Sprinkle lightly with pepper and salt. Cover the pan with a lid and cook for 4-6 minutes, until the whites of the eggs are set, but the yolks remain soft and runny. Next place the butter and sriracha into a small saucepan. Cook over moderate heat until the butter just melts. Spoon the sriracha butter all over the eggs. Sprinkle the crispy potato skins on top. Add the pickled onions and all the picked coriander leaves on top and serve hot.

Sweet Potato Shakshuka Recipe with Sriracha Butter

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, crushed
• 8 medium free range eggs
• 3/4 tablespoon sriracha
• 2 tablespoons lemon juice
• 25 g (1 oz) unsalted butter
• salt and black pepper to taste
• 150 g mature cheddar, roughly grated
• 1 small red onion, thinly sliced into rounds
• 1 kg (2 lb) sweet potatoes, skin on and scrubbed clean
• 1 teaspoon cumin seeds, roughly crushed with mortar and pestle
• 2 tablespoons fresh-picked coriander leaves, with some stem attached

Method

Preheat the oven to 200 degrees C (390 degrees F). Prick the sweet potato pieces all over with a fork (about 7–10 times) and transfer them to a medium-size baking tray greased and lined with baking paper. Bake for 45–60 minutes, or until all the sweet potato pieces are cooked through and have become tender. Set aside to cool and lower the oven temperature to 180 degrees C (350 degrees F). Next, combine the onion with 1 tablespoon of lemon juice and a pinch of salt in a small bowl. Set aside to pickle the onion. Remove the potato skins, training them, from the cooked sweet potato and break them apart into roughly 4-cm (2 inch) pieces. Transfer the potatoes to a large bowl and set it aside. Place the skins back onto the baking tray and sprinkle with 1 tablespoon of oil, 1/2 teaspoon of salt and 1/2 teaspoon pepper. Bake for 8-10 minutes, or until starting to become brown in colour and getting crisp. Set aside to cool (they will become more crisp as they cool). Next, use a fork to mash the potato flesh into a smooth paste. Then, add the cheddar, garlic, cumin, one tablespoon of oil, and one tablespoon of lemon juice, Season with salt and pepper, and mix to thoroughly combine. Next, add one tablespoon of oil into a large, deep frying pan with a lid, or Dutch oven. When the oil is hot, transfer the mashed potato mixture to the pan, spreading it evenly over the base of the pan. Heat over moderate to high heat and cook for about 7-8 minutes, until bottom of the mixture starts to colour. Lower the heat setting to moderate and use a spoon to make eight crater depression in the potato mixture. Breaking an egg into each and lightly sprinkle with salt and pepper. Cover the pan with a lid and cook gently covered for 4–6 minutes, until the egg-whites are set and the yolks are still runny. While the mixture is cooking, add the sriracha and butter into a small saucepan. Cook over medium heat until the butter has melted. Whisk the mixture vigorously to emulsify the ingredients. Remove the mixture from the heat before it starts to bubble to prevent it splitting.
When the eggs are cooked, sprinkle the sriracha butter sauce over the eggs. Add a handful of the crispy potato skins on top, together with half the pickled onion and all the picked coriander leaves. Serve hot with the pickled onion to the side.