We decided on this non-traditional, yet festively-colored breakfast for Christmas Day. It was fast and perfect for the range of egg preferences within our family—from those who really don’t like eggs (they just took a scoop of eggs whites well mixed into the sauce), to those who love to soak up runny yolks with toast.
Shakshuka consists of eggs poached in tomato sauce and is traditionally an Israeli breakfast—but it can be eaten any time of day. I’ve seen variations that spice it up a bit with jalepeños or Anaheim chilis, and some versions use parsley instead of green onions. This time, we decided to keep it crowd-friendly and not so spicy.
It was fast and easy—definitely a keeper. Enjoy.
Shakshuka (Eggs in Tomato Sauce)
Adapted from Simple Provisions
Serves 4, takes about 30 minutes
- 1 T. olive oil
- ½ yellow onion, diced
- 1 clove garlic, chopped
- 1 can of diced tomatoes, undrained (14 oz)
- ½ t. cumin
- 4 eggs
- 2 green onions
- 3 T. feta, crumbled
- 1 T. sweet paprika
Heat oil in a large sautée pan. Add onions and cook on medium-high until golden, about 5 minutes. Add garlic and sautée for another minute. Pour in tomatoes and add cumin. Stir then simmer for 5 minutes.
Make 4 wells in the sauce with a spoon and crack your eggs into the wells. Gently stir the whites of the eggs into the sauce, being careful not to disturb the yolks. Simmer for 8–10 minutes until the whites are firm and the yolks are to your liking.
Remove from the heat and scatter chopped spring onions, crumbled feta and paprika over the top. Serve with toast.