This classic shakshuka is the ultimate brunch dish that will keep everyone satisfied!
Nothing compares to enjoying a traditional shakshuka for brunch. Shakshuka is essentially a thick, spicy tomato sauce with poached eggs, influenced by Mediterranean cuisine. This hearty dish is delicious on its own, but it also goes well with other brunch staples like creamy yogurt for a refreshing contrast and crusty bread for dipping.
The key to releasing all of its flavor potential? Make the sauce the night before and let it marinade for a mouthwatering combination of rich tomato deliciousness and savory spices. This meal is perfect for sharing on those slow weekend mornings because it tastes amazing and only needs a quick reheat to impress your brunch guests.
For this recipe, we used the The saute pan's cast iron construction provides uniform heat distribution, resulting in perfectly cooked, luscious tomatoes and delicate eggs. Liquids reduce and simmer much more easily in the pan because to its higher side walls. This prevents burning and uneven cooking, allowing the rich tomato sauce to cook to the perfect consistency.
Ingredients
- 2 red onions, thinly cut and peeled
- Use olive oil to sauté
- 4 minced cloves of garlic
- 5 grams of smoked paprika
- 10g of ground cumin
- 10g of ground coriander
- Four 400g cans of vine cherry tomatoes
- 70g of tomato paste
- 10 grams of sugar
- Freshly ground black pepper and sea salt
- 100g of baby spinach
- 6 eggs raised without cages
- Toasted wraps ready for serving
- To serve, pink pickled onions
- To serve, simply pour in double thick yoghurt
Method
- Set your sauté pan over medium heat and add a drizzle of olive oil to soften the onions. For 2 minutes, add the spices and garlic and sauté.
- Stir in the tomatoes from the can. Cook for an additional 2 minutes after adding the tomato paste and sugar, then season to taste. After lowering the heat, simmer for 30 to 40 minutes.
- Make sure everything is seasoned. The sauce should be very flavorful and have somewhat thickened at this point.
- Make 6 small indentations in the sauce and cover with baby spinach. One by one, crack the eggs into the pockets of spinach, letting each one cook until set. To help the top of the egg set faster, cover the pan with a Le Creuset casserole lid or a wooden chopping board.
- Serve immediately with double-thick yoghurt, pink pickled onions, and warm, toasted wraps.
This traditional shakshuka is the perfect brunch dish that will satisfy all palates!
Nothing compares to enjoying a traditional shakshuka for brunch. Shakshuka is essentially a rich, spiced tomato sauce with poached eggs, influenced by Mediterranean cuisine. This hearty dish is delicious on its own, but it also goes well with other brunch staples like creamy yogurt for a refreshing contrast and crusty bread for dipping.
The key to releasing all of its flavor potential? Make the sauce the night before and let it marinate for a mouthwatering combination of robust tomato goodness and savory spices. This dish is perfect for sharing on those lazy weekend mornings because it tastes amazing and only needs a quick reheat to impress your brunch guests.
We perfected the shakshuka dish for this recipe using the Le Creuset Signature sauté pan. The saute pan's cast iron construction provides uniform heat distribution, resulting in perfectly cooked, juicy tomatoes and delicate eggs. Liquids reduce and simmer much more easily in the pan thanks to its higher side walls. This prevents scorching and uneven cooking, allowing the rich tomato sauce to cook to the perfect consistency.
Ingredients
- 2 red onions, peeled and sliced thinly
- Use olive oil to sauté
- 4 minced cloves of garlic
- 5 grams of smoked paprika
- 10g of ground cumin
- 10 grams of ground coriander
- Four 400g cans of vine cherry tomatoes
- 70g of tomato paste
- 10 grams of sugar
- Freshly ground black pepper and sea salt
- 100g of baby spinach
- 6 eggs raised without cages
- Toasted wraps ready for serving
- To serve, pink pickled onions
- To serve, simply spoon in double thick yoghurt.
Method
- Set your sauté pan over medium heat and add a drizzle of olive oil to soften the onions. For 2 minutes, add the spices and garlic and sauté.
- Stir in the tomatoes from the can. Cook for an additional 2 minutes after adding the tomato paste and sugar, then season to taste. After lowering the heat, simmer for 30 to 40 minutes.
- Make sure everything is seasoned. The sauce should be very flavorful and have somewhat thickened at this point.
- Make 6 small indentations in the sauce and cover with baby spinach. One by one, crack the eggs into the pockets of spinach, letting each one cook until set. To help the top of the egg set faster, cover the pan with a Le Creuset casserole lid or a wooden chopping board.
- Serve with warm, toasted wraps, pink pickled onions, and double-thick yoghurt right away.
