My family is a big fan of breakfast for dinner. Growing up, it was a special night when it was announced we got to have any kind of breakfast food we wanted! Now I realize it was probably just because nobody had gone to the grocery store for dinner, but it felt magical as a kid. Today’s recipe is the adult version of breakfast for dinner – Shakshuka!
Shakshuka is a Middle Eastern and North African dish where eggs are poached in a rich, spiced tomato sauce. There are endless versions, including adding meat or beans, but I like to keep mine simple and let the sauce shine.
This version has plenty of veggies in it to keep it healthy, spice and heat to make it super flavorful, and some feta sprinkled on top to give it a touch of creaminess. The yolk is perfectly runny and when you break it open, it mingles with the tomato sauce to make things extra decadent. It’s the perfect accompaniment to some crusty bread to sop up all that sauce!
Now you can certainly have this for breakfast or brunch, and I have many times. It’s all in one pan so it’s great when you have company over and can just serve it up family style. But just know that breakfast for dinner is also an option here (and one that can involve a glass of red wine too!).
Equipment
You’ll need a large pan to make sure all the eggs fit and don’t get overcrowded. This 14 inch Scanpan is definitely my favorite for large jobs – it’s large but not overly heavy and the easiest pan I’ve ever had for clean up!
Wine Pairing for Shakshuka
- Tempranillo: When having this for dinner, I would go with a medium bodied, dry red like the spanish Tempranillo. The tannins will hold up next to the richness of the dish and the fruitiness will balance well with the spices. If you can’t find Tempranillo, a Syrah or Sangiovese would also work well.
Shakshuka with Feta
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
Eggs poached in a richly spiced tomato sauce with peppers and sprinkled with feta. Perfect for brunch or dinner!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium sized onion (chopped)
- 1 red bell pepper and 1 green bell pepper (chopped)
- 3 cloves of garlic (minced)
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- 6 vine ripened tomatoes (chopped)
- 15 oz. can of tomato sauce
- 6 large eggs
- ½ cup crumbled feta
- ¼ cup fresh parsley (chopped)
Instructions
- Heat olive oil in a large skillet over medium-high heat and add onions and bell peppers, seasoning with some salt and pepper. Sauté until the vegetables have softened, about 5 minutes. Add garlic and spices and cook until fragrant, 1-2 minutes.
- Add the chopped tomatoes and the tomato sauce to the skillet and stir to combine. Reduce heat to medium. Cover and simmer for 15 minutes until tomatoes have softened and the sauce has thickened.
- Reduce heat to medium-low. Sprinkle feta around the skillet evenly. Using a spoon, make 6 small indententations spaced out throughout the skillet. Carefully crack an egg into each indentation.
- Cover and cook until the whites of the eggs are just set and firm to the touch, about 4 minutes. Be careful not to overcook as the eggs will continue to cook slightly in the hot sauce.
- Sprinkle chopped parsley over top and serve! Goes best with some crusty bread on the side to sop up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Vegetarian
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