Shakshuka with Cheese
This delicious, trendy Middle-Eastern shakshuka is amazing to serve as a “breakfast-for-supper” meal!
When it comes to trends, I am never the first person to show up. I’m not even the second person! Remember when Mary Janes became a thing back in the ‘90s? I thought they were ugly and swore I would never wear them. Eventually, about two years down the line, I bought myself a pair. (And now they’re back in style! Who would’ve thought?) When plastic glasses came out in the early 2000s, I thought they were hideous and looked like part of a costume, but eventually I got them myself!
So, for some reason, it takes me a while to warm up to trends — and I’m no different when it comes to food trends. Sure, if it’s something obviously delicious and that makes sense, I’m all for trying it right away, but if it’s a little bit unusual, it takes me a while to get there. When shakshuka first became popular a few years back, I thought that combining a tomato base with sunny-side-up eggs was very strange. But then I kept seeing this trend everywhere in every version possible, so I decided to give it a try. And it was good! Really good! It’s not necessarily something I would make on a daily basis; I see it as more of an occasional treat or I’ll make it if I am serving a big lavish breakfast or brunch for company. (It’s perfect for a Chol Hamoed brunch!)
I will also sometimes make shakshuka when I need a quick meal for a “breakfast for supper” kind of night. I’m always nervous that about 20 minutes after we’re done eating we’ll be hungry again, but it’s actually quite filling, especially when I serve it with some good homemade bread.
Making the tomato base from scratch is obviously ideal, but if you want the delicious flavor without all the work, this shortcut version is perfect.
Depending on how many people I am serving, I will either make multiple batches in a smaller frying pan that fits about 5 eggs or I will make one bigger batch in a larger frying pan that fits 8-9 eggs.
Shakshuka is a Middle-Eastern dish originally, and if you want that authentic Middle-Eastern flavor, the cumin really adds that vibe. If you’re not a cumin fan (it’s pretty distinctive), you can just skip and add any of your favorite spices.
Shakshuka with Cheese
Ingredients
- 1 tsp olive oil
- ¾ cup marinara sauce or tomato sauce
- Paprika, onion powder, garlic power, salt, pepper and cumin, to taste*
- 5 eggs
- ¼ cup (approx.) shredded cheese or crumbled feta cheese
Instructions
- Heat the oil in a large frying pan. Add the sauce. When it starts to bubble, sprinkle with desired spices and allow to cook for a few minutes.
- Slowly add eggs, one at a time. Sprinkle the cheese around the eggs.
- Cook for approximately 5 minutes or until eggs are set. (You want them to still be a little jiggly, so the yolks are runny.)
- Serve with crusty bread.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/shakshuka-with-cheese/
