Shakshuka Recipe
Shakshuka, also known as eggs in purgatory, is basically a dish of eggs poached in a tomato sauce, onions and spices. It’s a very popular Middle Eastern dish. I also love to add lots of fresh mozzarella cheese, because tomato sauce without cheese? I think not!
Quick Breakfast Idea Simple Easy Steps Delicious Tangy Flavor Impressive
This Shakshuka is perfect for weekends for breakfast, brunch or lunch. I love to serve this right from the skillet with some crusty bread. It’s delicious and truly decadent. And, let’s not forget about the cheesy part. I used fresh mozzarella cheese, cut it in slices and then added it around the eggs. As this bakes the cheese melts, turning this dish into cheesy goodness. To me this is the perfect start to any day.
Ingredient Notes
Cheese – Fresh Mozzarella cheese melts beautifully in this recipe, but you can work with either feta or goat cheese as well. You can use either shredded mozzarella or you can buy a mozzarella ball and cut it into slices. Eggs – I used six fresh eggs to add to the recipe. Onion and Garlic – This is what’s going to flavor our tomato sauce. Sauce – I used my homemade marinara sauce, but your favorite store-bought marinara sauce works as well. Oil – Olive oil or any vegetable oil. Basil – Fresh roughly chopped basil leaves to garnish. Salt & Pepper – To taste.
How To Make Shakshuka
Expert Tips
Leftovers
This recipe is best served fresh. If you do end up with any leftovers, you can let your dish cool down at room temperature, before adding it to an airtight container. You can store it in the fridge for up to 3-4 days.
More Delicious Recipes To Try
Chicken ParmesanItalian MeatballsHealthy Turkey Meatballs with Marinara SauceCheesy Chicken Meatball RollsSausage FrittataSweet Potato Hash
