I love getting people to step outside their comfort zone and try new things, especially delicious new things. Not too long ago I tried shakshuka for the first time and boy was it tasty! After my third time buying the dish, I secretly challenged myself to recreate this meal at home. You know what I am going to say next, don’t you? It was a hit!
If you want to try something new and out of the box for brunch, this is your meal. Shakshuka is a middle eastern meal of poached eggs in a thick, tomato sauce. This dish is commonly served with thick slices of crusty bread to help soak up the egg yolk and tomato sauce. If you aren’t a fan of runny eggs, no problem just poach your egg for a little longer. One thing to note, poached eggs can go from slightly runny to hardboiled in a split second, so keep a close an eye on your eggs.
Toasty bread is all you need for a simple and fulling brunch; however, I tend to serve alongside turkey bacon, grits, and a bubbly mimosa.
Ingredients
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Main Ingredients
- Seasonings
Instructions
- In a large deep skillet, heat oil over medium heat. Add onions, garlic, and bell peppers. Cook until onions translucent.
- Add chopped tomatoes, chili powder, seasoning salt, garlic powder, black pepper, parsley, cumin, paprika, and cayenne pepper. Stir and cook until sauce begins to boil, then bring turn heat to medium-low heat.
- Using a spoon, make 6 small wells in the sauce. Crack an egg into each well. Cook for 5-7 minutes or until eggs are cooked to your preference
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Notes
Essential Tools:
Deep skillet
Large spoon
Knife
Cutting board
Measuring spoons: ½ tsp., 1 tsp., 1 tbsp.
Measuring cups: ¼ cup, ½ cup