Shakshouka Shakshouka Israeli Kitchen Shakshouka (Photo: Miriam Kresh)

Easy 5 ingredient shakshouka

This perfect brunch dish provides a fresh take on eggs.

Print
  • Yield: Serves 1 for brunch or a light meal
  • Prep time: 2 minutes
  • Cook time: 15 minutes

Breakfast today didn’t inspire me. I drank my coffee in front of the computer and started banging away on the keyboard, thinking of many things but not food. When 10:30 a.m. rolled around and I realized that my stomach was protesting, I went to the kitchen and surveyed the contents of the fridge.

About a cup and a half of leftover spaghetti sauce. Some yellow cheese. Eggs.

Shakshouka! I could make a good little brunch out of those eggs and the leftover spaghetti sauce and cheese. Too substantial for breakfast, just right for brunch. And how Mediterranean. Encouraged, I rooted through the vegetable bin and found a couple of spring onions. I was set.

When you order shakshouka in restaurants, it often comes fiery with chilies. Sometimes it's garnished with sausage. That's tasty when you're eating out, but at home, I like my shakshouka with cheese, and not so hot it makes your eyes cross. And traditionally, you mop up the sauce with lots of spongy white bread. For me this morning, it was a slice off my own whole wheat loaf. What a good breakfast it was.

Ingredients

  • 1 1/2 cup spaghetti sauce
  • 2 eggs
  • 1/4 cup cheese, any variety, cubed or snipped into bits, which is what I did
  • 2 spring onions, thinly sliced
  • Salt and pepper to taste
  • 2 slices of bread

Directions

Shakshuka Shakshouka (Photo: Miriam Kresh)

Pour your sauce into a frying pan. Get it hot, over a medium flame.

Break each egg into the hot sauce.

Scatter the cubes or bits of cheese around the entire contents of the pan.

Scatter the diced green onion around likewise.

Salt and pepper the dish – freshly ground pepper is best, of course. If you like chili, by all means, shake some flakes over it. Or you might like to heat a chili up in the sauce before adding the eggs.

Lower the heat and leave the pan alone for about 10 minutes or until the eggs are set to your liking. You’ll need to move the whites around a little to make sure all of them are cooked through.

Serve with bread.

Tea with mint traditionally accompanies this, but I did the American thing and washed it all down with milk.

It was really good shakshouka.

Related Topics: Breakfast, Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus