Prep & Cook Time
Prep: 15 mins, Cook: 20 mins
Brunch, Lunch, Dinner
Looking to whip up something special this Mother’s Day weekend? Why not serve up a scrumptious Shakshuka for brunch? Pair it with our potato millet bread for an even heartier treat!
Another gem of a recipe created by our friend, food photographer & recipe developer Kelly Neil!
- 2 tablespoons olive oil
- 1/2 onion, diced
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 28-ounce can of crushed tomatoes
- 4 eggs
- Salt and pepper to taste
The Steps to Take
Heat olive oil in an oven-safe skillet over medium-low heat. Add the diced onion and cook until fragrant and translucent, about 3 minutes. Add the coriander and cumin and cook 1 minute more.
Add the crushed tomatoes and stir. Bring the sauce to a gentle simmer and cook until slightly thick, about 10-12 minutes.
Make a well in one quadrant of the sauce in the pan and crack an egg into the hot sauce. Spoon hot sauce around the perimeter of the egg to contain the whites if you need. Repeat in the other three quadrants of the pan with the other three eggs. Continue to simmer until egg whites are set (see note).
Serve shakshuka hot garnished with sliced jalapenos, fresh herbs, sliced green onion, or anything else you like.
To speed up the cooking process, preheat the oven to 350ºF / 180ºC. After you crack the eggs into the tomato sauce, place the skillet in the oven and bake until the eggs are set, about 6-10 minutes depending on your preference.
If you like a spicier dish, add 1/4 to 1/2 teaspoon of chilli flakes with the other spices. Crumbled feta cheese also makes a wonderful garnish!