Shakshuka is a traditional breakfast dish in North Africa, Israel and some parts of the Middle East. It consists of poached eggs served atop a heavily herbed tomato sauce & served with bread.
Given Shakshuka’s origins, the fact that this version contains bacon probably makes it totally inauthentic…but that doesn’t mean it’s not really, really tasty.
We think it’d make a great breakfast or brunch, but you could have it for lunch or dinner too.
We used a caramelized onion, bacon & merlot tomato pasta sauce, but you can substitute other tomato sauces to change the flavor/leave out the bacon (or add your own bacon if you don’t have bacon sauce handy).
Drink Pairing: Mimosa
Ingredients: Makes 4 Servings
¼ cup minced Hot Peppadew Peppers
1 jar High Quality Pasta Sauce
4 Large Eggs
¼ cup Olive Oil
1 cup diced Yellow Onion
2 oz Israeli or French Feta Cheese
1 bunch Fresh Parsley, minced (leaves & stems)
4 Pieces of Pita Bread
Fine Extra Virgin Olive Oil
1. Poach four eggs in water with a little vinegar (how to poach eggs).
2. Once the eggs have poached, move them to an ice water bath to cool.
3. Put the 1/4 cup of olive oil in a pan over medium high heat and add the diced onion.
4. Sweat the onions until softened and translucent (about 3 minutes).
5. Add the minced peppadew peppers & sauté for 2-3 minutes.
6. Add the bacon tomato sauce. Simmer until thickened (about 10 minutes).
7. Add the parsley & simmer for another 5 minutes.
8. Warm the pita bread in the oven and cut it into quarters.
9. Ladle the mixture into four bowls, pressing down with the bowl of the spoon in the middle to create a small depression.
10. Place a poached egg in the depression in each bowl. Sprinkle 1 tbsp of feta cheese on top of each egg.