Brunch is one of the best parts of the weekend, but it can often be very heavy and caloric with meals like eggs benedict. This shakshuka is a North African take on brunch that feels decadent without all the extra calories. The sweet, spicy, savory, and rich notes make it feel like you’re indulging, but really you’re just eating eggs poached in a flavorful tomato sauce served with a piece of crunchy toast.
Don’t be intimidated by the long list of ingredients, it’s really just different spices sautéed with tomatoes and onions. This shakshuka recipe has become one of my go-to weekend recipes, and I think it will become one of yours too!
Shakshuka Ingredients:
- 2 cups of baby tomatoes
- 1 large shallot
- 2 tbsp olive oil
- 3 cloves of garlic
- ½ tsp coriander seed
- ¼ tsp mustard seed
- ½ tsp cumin
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp turmeric
- ½ tsp kosher salt
- 1 tbsp tomato paste
- ½ cup water
- 1 tbsp capers
- 1 tsp sugar
- 3-4 eggs (depending on your preferred serving size)
- Fresh parsley, mint, and oregano for garnish (optional)
Start by grinding all of the spices together with a mortar and pestle or a spice grinder. Finely dice the shallot, then sauté it over medium heat with the olive oil and spices. I use my cast iron skillet for this, but you can use any good quality sauté pan. Next add in finely chopped garlic and tomato paste. Sauté for another 2-3 minutes until it is all fragrant.
Rinse your tomatoes, then either pulse them in a blender to break them down (my method of choice) or cut them into small pieces. I find it easier to blend them, as you want this to be a chunky sauce, but if you don’t have a blender or nutribullet, you can absolutely chop them by hand. Add tomatoes to the onion, garlic, and spice mixture, add water, and bring to a simmer. Add in the sugar then simmer for an additional 5 minutes until the sauce has reduced a bit and thickened up.
Next roughly chop the capers and stir them into the sauce for a briney bite. Turn the heat to low, and crack as many eggs as you want to serve right on top of the tomato sauce. Cover with a lid and cook until the eggs reach your desired doneness. I like the whites of my eggs hard with the yolks still soft, and this took about 4-5 minutes. Just check them and see how they look.
Once eggs are cooked, season them with salt and pepper, and top the shakshuka with fresh mint, parsley, and oregano as a garnish. Serve in a bowl with a crunchy piece of toast to sop up all the sauce and enjoy! This shakshuka will put a healthier spin on your classic brunch and change the way you eat eggs for the better.
Happy cooking!