Shakshuka Brunch Recipe

Shakshuka Header - February 2018

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!  

Shakshuka Recipe - East Coast Mermaid

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!

Shakshuka Recipe - East Coast Mermaid 4

Shakshuka Recipe - East Coast Mermaid 5

Shakshuka Recipe - East Coast Mermaid 3

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? 

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