One of my favorite brunch dishes is Shakshuka. Aside from being easy to make, delicious, and a one pot meal, it will also impress anyone you serve it to. It’s an Israeli breakfast food and the perfect way to start the day. It’s hearty, bright, and packs a little bit of heat.
One of my favorite things about this dish, is how customizable it is. It’s so easy to add a few ingredients to tweak this dish to your liking.
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- Handful of spinach
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- ¾ teaspoon salt, more as needed
- ¼ teaspoon black pepper, more as needed
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 4 large eggs
- Hot sauce, for serving
- Warm bread, for serving
- Heat oven to 375 degrees.
- Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
- Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
- Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
- Top with spinach and additional feta cheese.
- Serve with hot sauce and warm bread.
This recipe is vegetarian and gluten free.
You can see what other dishes I’m cooking, here.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.