Brunch is one of my favorite meals of the day, so of course, I’m always on the lookout for new delicious brunch recipes. Otherwise, I would just make huevos rancheros every weekend.
So when one of my besties shared a recipe for Shakshuka with me (found on the Food Network) – my immediate reaction was, ‘Ohhh, this even looks like huevos rancheros!” In no time, a date was on the calendar to whip up this delicious recipe together and share with all of you.
And if you’re looking for a tasty brunch recipe for Valentine’s Day – this one is guaranteed to charm your lover, I promise!
Here is what you’ll need:
- 1 1/2 tablespoons of olive oil
- 1/2 onion, chopped
- 1/2 red bell pepper, thinly sliced
- 1/4 small bunch cilantro. Separate the leaves and stems separated, chop both separately.
- 2 small cloves garlic, thinly sliced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- Kosher salt and fresh pepper
- 1 15-ounce can whole peeled tomatoes, crushed with your hands
- 4 large eggs
- pita or naan bread for serving. We used naan because I find it’s softer than pita and great with any Middle Eastern dish!
Step One: Preheat your oven to 375 degrees F.
Step Two: Start by heating your olive oil in a skillet over medium-high heat. We used our trusted cast-iron. Throw in your chopped onion + bell pepper, stir occasionally, for about 10 minutes.
Step Three: Add your cilantro stems (remember to keep your leaves to decorate your final product later for the perfect Instagram photo)!
Step Four: Add your garlic, cumin, and paprika. Season with 1/4 teaspoon of salt and some pepper.
Step Five: Keep cooking and stirring until your garlic is softened and all of your veggies are coated with the spices. This should take you one minute or so.
Step Six: Next, squish your tomatoes with your hands. As I quickly learned, this can get REALLY messy, so I recommend having a paper towel handy. Throw in the tomatoes and reduce your heat to simmer, stirring occasionally and allow the sauce to thicken. This will take you about 20 minutes. Add a little more salt and pepper.
Step Seven: Take a spoon and use the back of it to make 4 little wells in the sauce, 1 to 2 inches apart. This is where your eggs will be going.
Step Eight: Crack each egg into a well, then with the help of your spoon, break up the egg whites slightly but be careful not to break the yolks.
Step Nine: Pop your skillet into the oven and bake until the egg whites are set – about 15 to 18 minutes. We definitely left ours in for at least 18.
Step Ten: Remove your dish, season with salt and pepper, throw on those cilantro leaves, heat up your pita or naan bread and dive in!
This dish definitely made enough for two people, and could possibly feed a third depending on your appetites. If you’re hosting a brunch for more than 3 – I’d grab a few extra skillets and double your recipe!
So – who will you dine on the shakshuka with?