Cajun Shakshuka Recipe

Name: Cajun Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound peeled cooked crawfish tail meat, rinsed; 2 tablespoons unsalted butter; 1/2 cup chopped yellow onion (from 1 small onion); 1/2 cup chopped green bell pepper (from 1 small bell pepper); 1/2 cup chopped celery (from 2 stalks); 1 small jalapeno chile, seeded and minced; 4 cups stemmed and chopped fresh mustard greens (from 1 bunch); 3 garlic cloves, minced; 1 (28-oz.) can crushed tomatoes; 1 cup water; 2 tablespoons red wine vinegar; 2 teaspoons kosher salt; 6 large eggs; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon thinly sliced scallions (from 1 scallion); Hot sauce (such as Tabasco) (optional)

Servings: persons

1 tablespoon olive oil
1 pound peeled cooked crawfish tail meat, rinsed
2 tablespoons unsalted butter
1/2 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped green bell pepper (from 1 small bell pepper)
1/2 cup chopped celery (from 2 stalks)
1 small jalapeno chile, seeded and minced
4 cups stemmed and chopped fresh mustard greens (from 1 bunch)
3 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
1 cup water
2 tablespoons red wine vinegar
2 teaspoons kosher salt
6 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon thinly sliced scallions (from 1 scallion)
Hot sauce (such as Tabasco) (optional)

1
Heat oil in a 12-inch skillet over medium-high. Add crawfish tail meat, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a plate, and set aside.
2
Melt butter in skillet; add onion, bell pepper, celery, and jalapeno to skillet, and cook, stirring often, until translucent, about 6 minutes. Stir in mustard greens, and cook, stirring often, until tender, about 6 minutes. Add garlic, and cook, stirring constantly, 30 seconds.
3
Add tomatoes, water, vinegar, and salt to skillet; stir and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Stir in crawfish tail meat. Break eggs, 1 at a time, and slip into tomato sauce. Cover and simmer until eggs are cooked to desired doneness (3 minutes for runny yolks and 5 minutes for slightly runny yolks). Top with parsley and scallions. Serve immediately with, if desired, hot sauce.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound peeled cooked crawfish tail meat, rinsed, 2 tablespoons unsalted butter, 1/2 cup chopped yellow onion (from 1 small onion), and more.

Yes, Cajun Shakshuka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Shakshuka

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