Weekend brunch is my favorite meal of the week. With the chilly fall weather, I tend to lean on cozy comfort foods that can keep me going all day long. But, when I’m too lazy to make french toast or stacks of pancakes, shakshuka is my go to dish.
Eggs poached in a flavorful tomato sauce packed with veggies, it’s great for a quick, flavorful and delicious breakfast or dinner. If you’re eating each and gluten, sprinkle feta or goat cheese over the top and serve with pita or French bread. 
Shakshuka
Eggs poached in a flavorful tomato sauce packed with veggies, this dish is great for a quick, flavorful and delicious breakfast or dinner.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 5 Servings 1x
Ingredients
- 2 tablespoon olive or coconut oil
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 1 package (8 ounces) baby portabella (cremini) mushrooms, thinly sliced
- 4 cups chopped kale or spinach
- 2 cloves garlic, finely chopped
- 2 cans (14 ounces each) fire roasted diced tomatoes
- 1 tablespoon za’atar seasoning
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Pinch cayenne pepper
- 5 eggs
- Chopped green onions, cilantro or parsley for garnish
Instructions
- Heat the oven to 350°F. Heat a large cast iron skillet over medium heat. Add the olive oil, onions, peppers and mushrooms. Cook for 6 to 8 minutes or until softened. Stir in kale and garlic and cook for an additional 3 to 5 minutes or until the kale is wilted. Stir in the tomatoes, za’atar seasoning, cumin, paprika, salt, pepper and cayenne. With the back of a spoon, make 5 little indents in the tomato mixture for the eggs. Crack an egg into each indent and place the skillet in the oven. Bake 8 to 12 minutes or until the egg whites are set and yolks are cooked to desired doneness. Garnish with fresh herbs, if desired.
Nutrition
- Serving Size: 1 Serving
- Calories: 195
- Sugar: 8g
- Sodium: 614mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 180mg
Here are a few more egg topped brunch recipes…
Savory Oatmeal with Lentils from Bourbon and Honey
White Cheddar and Dijon Baked Eggs from Averie Cooks
Baked Eggs in Avocado from White on Rice Couple
