This is one of the best breakfast ideas with eggs that I’ve found. Typical Israeli street food, Shakshuka is Israeli (some say Tunusian, some Moroccan) poached eggs in tomato sauce, with peppers, onions, and garlic added. It’s a little bit spicey and very satisfying. I added some cheese but you can make it a dairy-free meal if you want. It seemed to me that it would save time simply to open a jar of home-canned salsa rather than go to all the trouble of chopping and cooking down a tomato sauce.
You can make this substantial meal for breakfast, for brunch or add a salad and some crusty bread and serve it for dinner. It’s ready in 5 minutes. A little spicey, satisfying, and easy to make.
I love this little enameled cast iron skillet. It makes me happy in the morning!
Shakshuka is perfect to eat with grapefruit or you can sop it up with toast or pita.
I made this for Mr. Joybilee this morning, and then made another serving for myself, but Sarah woke up early. She smelled the good breakfast smells. I had to share. I’m glad it only takes 5 minutes to cook. See the recipe below.
Shashuka — Breakfast for Dinner
A substantial breakfast that is ready in 5 minutes and can be served at anytime.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- 1 cup of salsa
- 4 large eggs
- 3 slices of Monterey jack cheese (optional)
- Crusty sour dough bread
- Put a small skillet on medium heat.
- Pour in 1 cup of home made salsa or homecanned tomato sauce.
- Season to taste with additional cayenne pepper, if desired.
- Make a small indentation in 4 places in the tomato mixture and crack an egg into each one.
- Cover and cook for 5 minutes or until eggs are cooked to your liking.
- Place 3 slices of cheese over the eggs to melt.
- Drizzle with olive oil and serve with bread and fruit.
- If you are serving more than 2 people just add more salsa and more eggs, allowing 2 eggs for each person.
- Serving Size: 2
- Calories: 867
- Sugar: 9
- Sodium: 2089
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 113
- Protein: 46
- Cholesterol: 409
Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead – Jami at An Oregon Cottage – Susannah at Feast & West – Kathie at Homepun Seasonal Living – Tessa at Homestead Lady – Chris at Joybilee Farm – Sheila at Life, Love, and Good Food – Lynda at Me & My Pink Mixer – Annie at Montana Homesteader – Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, Vela Farms, & Woodstock.