Shakshuka with hot dogs. This Shakshuka recipe is quick and easy, just like my trusty kitchen sidekick- the Quicker Picker Upper. Keep an eye out for more quick recipes brought to. #ακηςπετρετζικης #akispetretzikis #hotdog. Shakshuka - Eggs in Tomato Sauce Recipe.

Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to. The trickiest part of the shakshuka is also the most eye-catching: When the mixture is thick enough to hold a mild indentation, make a small hole/ditch for each egg. You can cook Shakshuka with hot dogs using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Shakshuka with hot dogs

Prepare 1 tbsp of olive oil.
You need 3 tsp of minced garlic (about 3 cloves).
It's 10 oz of frozen pepper and onion stir fry mix.
It's 1 tsp of cumin.
It's 1 tsp of smoked paprika.
Prepare 1/4 tsp of cayenne (adjust according to taste).
It's 3/4 tsp of salt.
Prepare 1/4 tsp of pepper.
Prepare 6 of beef hot dogs, sliced thin.
It's 32 oz of canned tomatoes, with juices.
Prepare 6 of large eggs.

Bring it to your next potluck dinner party and bask in everyone's appreciation of your shakshuka prowess (Brian does this all the time). I love the amount of rain LA has been getting lately and I also love enjoying extra cozy meals when it gets all chilly and rainy so that's why we have a big batch of this Shakshuka with White Beans and Spinach for you all today! This perfectly cozy and comforting dish is delightfully stewy and packed with. Shakshuka is a classic Middle Eastern dish where eggs are poached in a spice filled tomato stew.

Shakshuka with hot dogs step by step

Preheat oven to 375 degrees.
Heat olive oil in a large oven safe frying pan over medium-high heat.
Saute garlic and stir fry mix until soft, about 5-7 mins.
Stir in cumin, paprika, cayenne, salt, pepper. Cook for 2 mins..
Add hot dogs and cook for 5 mins..
Reduce heat. Stir in tomatoes and simmer 12 mins..
Remove from heat. Crack 6 eggs on top of tomato mixture..
Bake for 7-10 minutes until eggs start to set. Remove from oven before fully set as they will continue to cook from the heat of the tomatoes. Let stand 3 minutes..
Sprinkle with salt and pepper and serve..

The eggs poach in the liquid and are cooked until the whites are set. Garnish with some freshly chopped cilantro and serve it up hot with flat bread or a crusty baguette. I had never heard of Shakshuka until I saw it in the comments of a "Chinese tomato and egg stir fry" post a little while back. I watched the video below North African here! Shakshuka originated from my family's heritage.