Shakshuka

Shakshuka is one of my favourite things to make for breakfast. Shakshuka features poached eggs in a rich tomato sauce, with fresh herbs and garlic, topped with feta cheese. This hearty breakfast is perfect if you’re craving something more filling and nutritious for breakfast.

Info and tips

Shakshuka is very easily customizable, meaning if you don’t have the exact ingredients that I used, feel free to substitute or omit some. If you don’t have canned tomatoes, I have used tomato pasta sauce for the base before. You can toss in different types of tomatoes or peppers. Different types of crumbly cheeses will all work. Basically you can used whatever you have in your fridge to throw this dish together!

When poaching the eggs, the amount of cooking time depends on your preferred level of doneness. Covering the pan with a lid helps the eggs steam. I like mine to be a bit runny, but they seem to cook pretty fast so be aware!

There are lots of options for toppings. Some cheeses that I have used in the past include feta, boursin, ricotta, and parmesan, but feel free to top with your favourite! Any fresh herb also pairs well with this dish. I have used parsley, basil, and cilantro which all work well.

Ingredients

• 1 small onion
• meat from 2 sausages
• 1/4 of a red pepper
• 4 garlic cloves
• 1 can of tomatoes
• heaping tbsp tomato paste
• 4-5 eggs
• feta cheese
• boursin cheese
• fresh basil
• toasted bread
• salt
• pepper
• red pepper flakes
• smoked paprika

Instructions

1. Begin by dicing the onion, red pepper, and garlic cloves. If using sausage, remove the plastic wrapping and break into small pieces.
2. In a large pan add the onion and cook down for a couple minutes. Add in the sausage and continue cooking for 2-3 minutes. Add in red pepper and garlic and soften for 1 minute,
3. Add in canned tomatoes and tomato paste and mix together. Add in listed seasonings to taste.
4. Make small wells for the eggs and add them to the pan with the sauce. Add the crumbled feta and boursin cheese on top. Cover and let cook until eggs are to your preferred level of doneness.
5. Meanwhile fry the crusty bread in a pan with some butter and oil. Remove and set aside on a plate.
6. Remove the cover and sprinkle fresh basil on top. Plate and serve with crusty bread. Enjoy!

See below for a video tutorial!

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Shakshuka

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Breakfast – North Africa

By Kenna's Cooks – Serves: 4

Prep Time: 5 minutes – Cooking Time: 15 minutes – Total Time: 20 minutes

Shakshuka features poached eggs in a rich tomato sauce, with fresh herbs and garlic, topped with feta cheese.

Ingredients

• 1 small onion
• meat from 2 sausages
• 1/4 of a red pepper
• 4 garlic cloves
• 1 can of tomatoes
• heaping tbsp tomato paste
• 4-5 eggs
• feta cheese
• boursin cheese
• fresh basil
• toasted bread
• salt
• pepper
• red pepper flakes
• smoked paprika

Instructions

1

Begin by dicing the onion, red pepper, and garlic cloves. If using sausage, remove the plastic wrapping and break into small pieces.

2

In a large pan add the onion and cook down for a couple minutes. Add in the sausage and continue cooking for 2-3 minutes. Add in red pepper and garlic and soften for 1 minute,

3

Add in canned tomatoes and tomato paste and mix together. Add in listed seasonings to taste.

4

Make small wells for the eggs and add them to the pan with the sauce. Add the crumbled feta and boursin cheese on top. Cover and let cook until eggs are to your preferred level of doneness.

5

Meanwhile fry the crusty bread in a pan with some butter and oil. Remove and set aside on a plate.

6

Remove the cover and sprinkle fresh basil on top. Plate and serve with crusty bread. Enjoy!