For breakfast, for brunch, and definitely for dipping, shakshuka does the trick. This hearty one-pan wonder is a classic Israeli breakfast dish of poached eggs in a Middle Eastern-spiced tomato sauce. Chef Pat’s shakshuka’s served straight from the skillet and packed with flavor and perfectly poached egg yolks. Try it with hashbrowns, rice, toast, or fresh pita to soak up all that eggy goodness. Watch our video to make yours, and see the full recipe below!
Shakshuka
Ingredients:
- 2 TBL olive oil
- 1/3 cup yellow onion, peeled and diced
- 2 TBL fresh jalapeño, seeded and minced
- 3 fresh garlic cloves, peeled
- 1 25 ounce jar of marinara sauce (or 25 ounces of your favorite pasta sauce)
- 1 tsp cumin, ground
- 2 TBL sweet smoked paprika, ground
- Fresh eggs, as needed
- Pinch Sumac, ground
Instructions:
- Clean, peel, and dice onion into ¼” pieces. Clean and mince the jalapeño, removing the seeds and the seed pod. Peel and mince the garlic.
- Heat oil in an oven-safe medium-sized sauté pan over low to medium heat. Add onion, jalapeño, and garlic, and sweat for 7 – 10 minutes until the onion are soft, translucent, and sweet-smelling.
- Add the sauce and spices, stirring to incorporate. Put a lid on your sauté pan, and bring sauce to a simmer, stirring often.
- While the sauce is coming to a simmer, preheat an oven to 375F.
- Continue to stir the sauce while the oven’s preheating. Then, using the back of spoon, create divots in the sauce to drop each egg into. Crack the eggs into the divots one by one, leaving space between each. Put pan in the oven with the lid off, and set a timer for 8 minutes.
- After 8 minutes, remove pan from oven. The egg’s centers should still be runny, and they’ll continue to cook in the sauce.
- Garnish with Sumac, and serve within 5 – 10 minutes for the perfect poached egg texture.