Shakshuka

Chef Notes

Ingredients

Steps

Shakshuka

Chef notes

I love this breakfast with some warm crusty sourdough. So easy, delicious and healthy all cooked in one pan. Add some chorizo for a Spanish twist! Pictured above is a variation with guanciale and feta.

Ingredients

Prep time: 10 Mins
Cook time: 30 Mins
Total time: 40 Mins
Serves: 2-4

2 yellow onions, diced large
3 bell peppers, diced large
4 garlic cloves, minced
1 large shallot, minced
1 Tbsp Ancient Halaby Middle Eastern Chile Blend
28 oz can of tomato sauce
5 eggs
Salt to taste
Oil to coat pan
Garnish: yogurt, cilantro, and pistachios
Sourdough for serving

Ancient Halaby Middle Eastern Chile Blend

$10

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Steps

Step 1 -

Heat a pan over medium-high heat and add oil to coat the pan.

Step 2 -

Add onion when the oil is shimmering followed by the bell peppers.

Step 3 -

Cook 5–7 minutes or until onions are translucent and peppers begin to soften.

Step 4 -

Add shallot and garlic and continue to cook about 2 more minutes or until fragrant and slightly brown and caramelized.

Step 5 -

Add Ancient Halaby and stir to combine.

Step 6 -

Add tomato sauce and cook for about 10 more minutes until the sauce has thickened. Season with salt to taste.

Step 7 -

Make little indents in the sauce for the eggs. Crack the eggs into small ramekins or bowls and slide each egg into the indent.

Step 8 -

Season the eggs with salt and cover and cook over low heat until the whites have set about 8 minutes or cook in a 375F oven for 7–10 minutes. I recommend checking the eggs frequently because everyone’s heat source will be different. Remember the eggs will continue to cook after the pan is removed.

Step 9 -

Remove the pan from the heat and garnish with yogurt dollops, cilantro and crushed pistachios.

Step 10 -

Serve with crusty sourdough

Things to remember

This recipe also works on the stove slowly simmer until the whites set. I recommend a pan with a clear lid so you can see exactly when they finish cooking.