Shortcut Shakshuka Eggs

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Shakshuka is an amazing dish that you need to try out if you haven’t already! While there are small variations in every recipe, the general gist is that you poach eggs in tomato sauce. Check out my original shakshuka recipe here if you want to try it out.

Anyway, I started making this one day when I wanted to change up my fried eggs + sautéed veggies routine. For the past month, this has become my go-to weekend breakfast so clearly it turned out well! Although I’m someone who likes to sleep in until last minute before work, this is also quick enough to make for a weekday breakfast.

My favorite part about this dish is the flavor of the egg yolk and tomato sauce combined. Honestly, with a good sauce, it’s hard to go wrong. The yolk adds a creaminess to the sauce that is just perfect. While I’ve done a couple of variations myself, in the end I always break up the yolk so it mixes with everything.

Shortcut Shakshuka Eggs
This can easily be a breakfast, brunch, or dinner too.

  • 1/2 tablespoon olive oil
  • 1/2 cup broccoli slaw (most grocery stores have this- see here if you are unsure what it is)
  • 1/4 cup cooked spaghetti squash (optional- I only do this if I have it on hand already. I’ve always used broccoli, asparagus, and sweet potato before)
  • 1/3 cup Mina Shakshuka sauce or marinara sauce (see note below)
  • 2 eggs
  • sea salt, to taste
  • pepper, to taste

 

Note: I originally used marinara sauce in this recipe the first few times I tried it, which worked well. But as soon as I found this amazing Mina Shakshuka Sauce at Whole Foods, the dish got a lot more depth, as this sauce is really awesome. I’d highly recommend getting it if you can.

 

Heat a small saute pan over medium heat. Once hot, add oil, broccoli slaw, and spaghetti squash. Saute for a few minutes, until the broccoli is bright green and beginning to brown. Spread out the broccoli slaw and spaghetti squash so it covers the bottom of the pan in an even layer. Place the shakshuka sauce on top of the slaw, putting more in the middle than the edges.

There are 2 variations you can do from here. The ugly, but delicious one or the prettier one. I really enjoy both of them, so it’s just a matter of preference.

Option 1: Ugly, but Delicious. Add in eggs and immediately stir to cook everything together. Season with salt and pepper. Saute for about 2 minutes, until egg is cooked (although it will be very mixed so it’s a little challenging to see).

Option 2: Poached Eggs (as seen below). Gently crack eggs on top of the shakshuka sauce. Cover and poach for about 3-4 minutes, until the whites are cooked. Crack upon serving.

 

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