Simple Shakshuka For Brunch
A perfect addition to your next brunch
Jump to RecipeShakshuka is one of my favorite dishes for brunch or breakfast. I don’t normally like to spend much time in the kitchen in the morning, so I usually make this only when I have people over for brunch. It’s also a bit too much effort for just one person, but it’s much easier and more fun to prepare for a group. You could, of course, quarter the recipe to make a single portion! Shakshuka also works well for lunch or dinner, though it’s typically enjoyed in the morning.
My friends and I used to have regular Sunday brunches when we were doing our Master’s in Odense and living close to each other. Shakshuka quickly became essential for the savory portion of our brunches. We’d often make pancakes to add a sweet element, then set out bread, avocado, different kinds of fruits and vegetables, mimosas, and coffee for a complete brunch with minimal effort. You could also add this as part of a dinner party though (check out my tips on how throw a dinner party).
Shakshuka originally comes from the Middle East so it uses the typical spices from that region, but other than that you don’t need any special ingredients. It pairs great with some flat bread and hummus, but I like it with any bread I have available. You can also add some crumbled feta cheese and fresh cilantro on top if you like. Or throw in some chickpeas or zucchini when adding the peppers to make it more filling.
The recipe itself is simple; the only tricky part is getting the eggs just right. I’m still working on finding the perfect technique. Use a very large pan—basically the biggest one you have—and make sure it has a lid, or you can use a large plate to cover it. After adding the eggs, cover the pan and cook over low to medium heat. The goal is for the egg whites to be set but for the yolks to remain soft, ideally a little runny, so you’re essentially poaching the eggs in the tomato sauce. It should take just a few minutes; watch the eggs and touch them lightly with a spoon to make sure they’re still soft.
If you don’t have a lid, you can also finish cooking the eggs in the oven. Just make sure the pan is oven-safe! Preheat the oven to 180°C (350°F) and leave the pan in for a few minutes. Watch carefully so the eggs don’t overcook.
If you haven’t tried shakshuka before, this is your sign! It’s easier than it looks and brings so much warmth and flavor to the table. It’s easy to make your own, so don’t hesitate to experiment with spices, vegetables, or toppings to suit your taste. Let me know in the comments if you try any unique combinations!
Shakshuka
Course: Savory, Breakfast, Brunch, Dinner4-8
servings30
minutesThis is a perfect addition to your next brunch or a great alternative for your weekend breakfast.
Ingredients
1 big or 2 small onions
1 tbsp olive or vegetable oil
1 tsp cumin
1 tsp paprika
1 tsp ground coriander
1/2 tsp pepper
1/2 tsp red chili flakes (depending on your spice preference)
2 red peppers
2 cans of tomatoes
8 eggs
1 tsp salt
Directions
- Dice the onion to your liking.
- Add oil to a large pan and heat up to medium heat. Make sure your pan is large enough and that you have a lid or you can use a plate that is big enough to cover.
- Fry the onion in the pan until soft and then add your spices for a minute to open up their flavor.
- Add the peppers and continue frying for a few minutes.
- Then add the cans of tomatoes and let it cook for about 15 min or until reduced to your liking. Just make sure to have enough liquid for the eggs.
- Make a small hole with a spoon for each egg and drop the eggs in the wholes. Cover the pan with a lid so the eggs can cook through. This is the tricky part to get right. The egg whites should be white but not too firm, so the egg yolk is still soft in the middle. Salt to taste.
- Serve to your guests and enjoy!
Notes
- You can also finish cooking the eggs in the oven if you don’t have a lid for your pan. Just put your pan in the oven after adding the eggs and let it cook for a few minutes. It’s difficult to give a time here so make sure to watch the eggs. They should be soft but cooked through.
- In this version on the picture, I also some zucchini with the peppers as I had it left over and it adds some more fibre and freshness. You could also add a can of chickpeas to make it fuller and to add some protein. I would add them after the peppers.
- You can top the Shakshuka with feta cheese or some other cheese and some fresh coriander.
You May Also Like
Easy Tomato Tarte with Quark Oil Dough
Nectarine Tomato Mozzarella Salad
