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Ingredients

• sourdough bread
• olive oil
• butter
• leek
• red pepper flakes
• sea salt
• black pepper
• zucchini
• green onion
• baby spinach
• parsley
• lemon
• egg
• feta cheese
• chive
• cilantro
• avocado

Instructions

1. 1 Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
2. 2 Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
3. 3 Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
4. 4 Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
5. 5 To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

By Jonathan Charbz

Ingredients

• greek yogurt
• garlic
• black pepper
• salt
• cayenne pepper
• dill
• butter
• aleppo chili flake
• paprika
• cumin
• parsley
• jalapeno pepper
• olive oil
• salt
• white vinegar
• egg
• sea salt

Instructions

1. 1 To make the yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
2. 2 To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
3. 3 To make the parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
4. 4 To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
5. 5 Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

By John Mitzewich

Ingredients

• yogurt
• milk
• half-and-half
• heavy cream

Instructions

1. 1 On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
2. 2 Set the plain yogurt on the counter to warm to room temperature while preparing the milk mixture.
3. 3 Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until the mixture just comes to a boil. Immediately remove from heat and pour the mixture into the waiting bowl. Add 1 pint whipping cream for added richness.
4. 4 Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over the bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
5. 5 Refrigerate yogurt for several hours or overnight to chill completely.

By Sherylann Hope Sharoian

Ingredients

• olive oil
• onion
• bell pepper
• garlic
• tomato
• chile pepper
• cumin
• paprika
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
3. 3 Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
4. 4 Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
5. 5 Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
6. 6 Serve and enjoy!

By Ben

Ingredients

• olive oil
• onion
• red bell pepper
• aleppo chile
• red pepper flakes
• garlic
• tomato
• salt
• black pepper
• egg
• basil
• feta cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6 minutes.
2. 2 Add eggs to the skillet, tilting the skillet until eggs cover skillet completely. Do not mix. Cook until eggs are set, 3 to 5 minutes.
3. 3 Top with basil and feta cheese.

By Yoly

Ingredients

• vegetable oil
• garlic
• onion
• zucchini
• tomato
• hot pepper sauce
• egg
• salt

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
2. 2 Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

By viking

Ingredients

• olive oil
• onion
• jalapeno pepper
• tomato
• tomato paste
• kidney bean
• cumin
• curry powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
2. 2 Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
3. 3 Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.

By AiyahM

Ingredients

• olive oil
• onion
• green bell pepper
• red bell pepper
• red chile pepper
• garlic
• tomato
• sugar
• salt
• black pepper
• egg
• green onion

Instructions

1. 1 Heat olive oil in a heavy-bottomed frying pan. Saute onion and bell peppers in the hot oil for 2 to 3 minutes. Add chile pepper and garlic; cook and stir the peppers start to caramelize, 2 to 3 minutes. Add tomatoes and sugar. Cook over medium heat for 3 to 4 minutes. Season with salt and pepper.
2. 2 Make indentations in the sauce using a wooden spoon. Crack eggs into indentations in the sauce. Cover and cook until whites are firm and yolks reach desired doneness, 5 to 8 minutes. Uncover and garnish with green onions.

By Simple Savoury

Ingredients

• olive oil
• tomato
• garlic
• egg
• pita bread

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat and cover.
2. 2 Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita bread.

By Crystal Miller

Ingredients

• olive oil
• garlic
• onion
• green bell pepper
• plum tomato
• paprika
• jalapeno pepper
• egg
• pita bread

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a deep skillet over medium heat. Stir in 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 jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
3. 3 Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
4. 4 Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
5. 5 Enjoy!

By Lisa

Ingredients

• water
• active dry yeast
• white sugar
• milk
• all-purpose flour
• semolina flour
• egg
• baking powder
• salt
• butter
• honey
• orange-flower water

Instructions

1. 1 Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
2. 2 Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
3. 3 To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

By rie1975

Ingredients

• potato
• onion
• egg
• salt
• all-purpose flour
• baking powder
• canola oil

Instructions

1. 1 Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
2. 2 Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
3. 3 Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.

By basg101

Ingredients

• egg
• black pepper
• feta cheese
• milk
• vegetable oil

Instructions

1. 1 In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Pour in eggs; tilt the pan until the bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over the top and bottom of cheese, then fold in the sides.

By Allrecipes Member

Ingredients

• olive oil
• garlic
• onion
• jalapeno pepper
• red bell pepper
• tomato
• paprika
• paprika
• salt
• pepper
• tomato paste
• water
• saffron
• parsley
• egg

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.
2. 2 Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
3. 3 When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.

By Hanna R

Ingredients

• granny smith apple
• all-purpose flour
• salt
• egg
• vegetable oil
• milk
• water
• oil
• cinnamon
• white sugar

Instructions

1. 1 In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour.
2. 2 Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C).
3. 3 Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.

By OLIVIABREEN

Ingredients

• cornstarch
• milk
• almond
• cardamom seed
• white sugar
• rosewater
• almond

Instructions

1. 1 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
2. 2 Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
3. 3 Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

By Zahra

Ingredients

• almond milk
• avocado
• banana
• ice
• honey

Instructions

1. 1 Blend almond milk, avocado, banana, ice, and honey in a blender until smooth.

By Mona Redjaie

Ingredients

• active dry yeast
• white sugar
• milk
• all-purpose flour
• whole wheat flour
• water
• vegetable oil
• salt
• butter
• feta cheese
• parsley
• salt
• black pepper
• chili powder
• milk
• poppy seed

Instructions

1. 1 Dissolve yeast and sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine 1 cup all-purpose flour, whole wheat flour, 1/2 cup water, vegetable oil, salt, and yeast mixture in the bowl of a stand mixer fitted with the hook attachment; knead until pliable and not too sticky. Add a little flour if too soft, or warm water if too hard. Cover with a wet cloth and let sit at room temperature for 45 to 50 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
4. 4 Mix feta cheese, parsley, salt, pepper, and chili powder together in a bowl until well combined.
5. 5 Knead dough for 2 minutes. Divide it into 12 equal portions, and roll each one into a ball. Use your hands or a rolling pin to flatten each ball into a 2- to 3-inch circle. Add a spoon of cheese filling in the middles and fold the edges upward like a bundle, pressing to secure. Place on the prepared baking try, folded-sides down. Brush with milk and sprinkle with poppy seeds.
6. 6 Bake on the top rack of the preheated oven until golden, 30 to 32 minutes.

By Priyanka Shah

Ingredients

• strawberry yogurt
• milk
• strawberry
• oat
• flax seed meal
• vanilla extract

Instructions

1. 1 Blend yogurt, milk, strawberries, oats, flax, and vanilla extract in a blender until smooth, about 30 seconds.

By Patricia Gallardo

Ingredients

• orange juice
• banana
• acai berry pulp
• white sugar

Instructions

1. 1 Blend orange juice, banana, acai pulp, and sugar together in a blender until smooth.

By belalegre

Ingredients

• soy milk
• banana
• yogurt
• peanut butter
• tahini
• flax seed meal
• almond flour
• wheat germ
• protein powder

Instructions

1. 1 Blend soy milk, banana, yogurt, peanut butter, and tahini together in a blender. Add flax seed meal, almond flour, wheat germ, and protein powder; blend to combine.

By dfvx990mq321pl

Ingredients

• mango
• kale
• almond milk
• orange juice
• stevia
• chia seed

Instructions

1. 1 In a blender, combine mango, kale, almond milk, orange juice, stevia, and chia seeds. Blend until smooth.

By In The Raw

Ingredients

• milk
• ice
• peach
• yogurt
• oat
• orange juice
• lemon juice
• honey

Instructions

1. 1 Place milk, ice, peaches, yogurt, oats, orange juice, lemon juice, and honey in a blender; blend until smooth.

By Quaker

Ingredients

• tahini
• honey
• cinnamon

Instructions

1. 1 Combine tahini, honey, and cinnamon in a bowl. Stir until well combined. Taste and add more honey if desired.

By Diana Moutsopoulos

Ingredients

• pineapple
• vanilla soy yogurt
• vanilla soy milk
• cream of coconut
• ice

Instructions

1. 1 Combine pineapple, yogurt, soy milk, cream of coconut, and ice in a blender. Blend on high for about 2 minutes. Pour mixture into a cup.

By Katie

Ingredients

• passion fruit juice
• guava nectar
• orange juice

Instructions

1. 1 Combine passion fruit juice, guava nectar, and orange juice in a large glass pitcher and stir well. Chill until ready to serve.

By RainbowJewels

Ingredients

• sage
• salt
• marjoram
• savory
• black pepper
• smoked sugar
• mace
• cinnamon
• red pepper flakes

Instructions

1. 1 Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Transfer to an airtight container. Store in a cool, dark place.

By thedailygourmet

Ingredients

• soy milk
• spinach
• vanilla protein powder
• mint
• almond
• ice

Instructions

1. 1 Combine soy milk, spinach, protein powder, mint leaves, almonds, and ice in a blender cup; blend until smooth.

By Yoly

Ingredients

• banana
• ice cube
• vanilla fat-free yogurt
• chocolate-hazelnut spread

Instructions

1. 1 Combine frozen banana, ice, yogurt, and Nutella in a high-powered blender; blend until smooth.

By Tammy Lynn

Ingredients

• vanilla greek yogurt
• kiwi
• macadamia nut
• agave nectar
• mint

Instructions

1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the kiwi, 1/2 of the macadamia nuts, 1/2 of the agave. Repeat layers with the remaining yogurt, kiwi, nuts, and agave. Top parfait with mint.

By thehungryscientist