Eggs are a great breakfast – protein rich, easy to make, and very versatile. Why not take those scrambled eggs up a notch with this easy breakfast. This recipe is inspired by the classic Middle Eastern dish – Shakshuka – but with a few twists. The tomatoes and rich flavors come together for a warm, filing weekend breakfast. Add a crunchy baguette to soak up the runny yolk and tomato mixture and you’re sure to have a crowd pleaser!
- 2 Tbsp Oil
- 1/2 Onion, diced
- 4 Cloves Garlic, minced
- 8oz can Diced Tomato
- 8oz can Crushed Tomato
- 1 1/2 Tbsp Paprika
- 1/2 Tbsp Cumin
- 1 1/2 Tsp Basil
- 1 Tsp Oregano
- 1 Tsp Pepper, plus more to taste
- 1 1/2 Tsp Salt, plus more to taste
- 4 Eggs
- 1/4 Cup Feta, crumbled
- Optional: Baguette
- Serves: 2
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 Minutes
Step 1: Heat a deep pan over medium heat. Once the pan is hot, add the oil and onions. Sauté the onions for 3-5 minutes, or until they become translucent and slightly golden, but not burned.
Step 2: Once the onions are golden, add in the minced garlic. Stir the garlic consistently, to prevent it from burning. Cook for 3 minutes, or until garlic becomes fragrant. Make sure to watch the garlic, because it will burn quickly, which will not produce the desired result.
Step 3: Add the crushed and diced tomatoes and stir until combined. Next add in the paprika, cumin, basil, oregano, salt and pepper and stir until well mixed. Let sauce simmer for 8-10 minutes, stirring frequently to prevent burning. You want the sauce to be bubbling so to ensure it is well heated before adding the eggs.
Step 4: Reduce the heat to low. Make four pockets in the tomato mixture for the eggs. Crack the eggs – careful not to break the yolk – in to the pan. Cover and allow to cook for 12-15 minutes, until the eggs are just set. The egg whites should be white , but the yolks still bright yellow. You should be able to shake the pan and the eggs will still be jiggly.
Step 5: once the eggs are set, turn off heat and remove from the stove. Divide in to two bowls and top with feta. Serve with a toasted baguette – or bread of choice!