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Sunday Brunch Shakshuka

If I’m traveling or dining-out for brunch and shakshuka is on the menu, I put the menu down without further investigation because I’m 100% ordering it. This Sunday Brunch Shakshuka is my weekend go-to. It’s cozy and filling and perfectly spiced. Not to mention I’ve made this recipe with a pantry staple, Mina Shakshuka. I keep a solid stock of these jars in the pantry to ensure when the Sunday morning brunch craving strikes, I can enjoy a delicious and high-quality meal at home and under 20 minutes.

What is shakshuka?

A spiced tomato sauce often cooked with onions, peppers and eggs cooked right into the dish. Most commonly associated with middle eastern cooking. This dish is similar to Italian eggs in purgatory or Mexican huevos rancheros. The premise is the same, a saucy stew of vegetable with eggs cooked into, or served on top of, the dish. Seasoned most commonly with garlic, cumin and paprika. Full of flavor, hearty vegetables simmered to perfection ready for a cozy weekend.

The grocery list.

The ideal egg topper.

Traditionally in this dish, the eggs are baked into the spiced tomato simmer sauce. The whites are baked until just set and while the yolks are soft. This recipe features crispy edged olive oil fried eggs. I prefer to cook them this way for two reasons. One, it’s my absolute favorite way to prepare and eat eggs. Two, it gives the perfect texture to this stewed vegetable dish. The crispy edges provide the perfect contract to soft sautéed zucchini chunks and delicate pools of tomato sauce.

Looking for more brunch ideas?

Here are a few to try:

BRISKET & EGG BAGEL SANDWICH

APPLE BUTTER BACON TOAST W/ CHEDDAR & ARUGULA

BURRATA CHERRY & PROSCIUTTO CROSTINI

Lastly, if you make this Sunday Brunch Shakshuka recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

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Sunday Brunch Shakshuka

sammymoniz If I’m traveling or dining-out for brunch and shakshuka is on the menu, I put the menu down without further investigation because I’m… Breakfast Brunch, Shakshuka, breakfast, fried egg European Print
Feeds: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1/4 cup olive oil, divided
  • 1 large zucchini, cut in half lengthwise and then sliced into half moons
  • 2 jars Mina Shakshuka
  • 8 large eggs
  • 1/4 cup cilantro leaves
  • 4 ounces feta cheese
  • 1 tablespoon dukkah seasoning 
  • 4 slices sourdough bread, toasted
  • 2 tablespoons salted butter, softened

 

Instructions

  1. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil. When the oil shimmers, add half the zucchini to the pan. Cook for 2-3 minutes without touching. Toss the zucchini and cook an additional 2-3 minutes. Remove the cooked zucchini and cook the second batch.
  2. Return all the zucchini to the pan. Add the jars of Mina Shakshuka and simmer for 7-10 minutes.
  3. Heat a cast iron skillet over medium heat with the remaining 2 tablespoons of olive oil. Crack the eggs and cook to preferred doneness (we love over easy!).
  4. To serve, evenly distribute the shakshuka among 4 bowls. Top each bowl with 1-2 fried eggs.
  5. Serve each bowl topped with cilantro, crumbles feta and dukkah seasoning sprinkled on top of the eggs with a side of toasted and buttered sourdough bread. 

Notes

Nutrition Information: Serves 4 / 717 cals / 49g F / 43g C / 23g P

Sunday Brunch Shakshuka

sammymoniz If I’m traveling or dining-out for brunch and shakshuka is on the menu, I put the menu down without further investigation because I’m… Breakfast Brunch, Shakshuka, breakfast, fried egg European Print
Feeds: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1/4 cup olive oil, divided
  • 1 large zucchini, cut in half lengthwise and then sliced into half moons
  • 2 jars Mina Shakshuka
  • 8 large eggs
  • 1/4 cup cilantro leaves
  • 4 ounces feta cheese
  • 1 tablespoon dukkah seasoning 
  • 4 slices sourdough bread, toasted
  • 2 tablespoons salted butter, softened

 

Instructions

  1. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil. When the oil shimmers, add half the zucchini to the pan. Cook for 2-3 minutes without touching. Toss the zucchini and cook an additional 2-3 minutes. Remove the cooked zucchini and cook the second batch.
  2. Return all the zucchini to the pan. Add the jars of Mina Shakshuka and simmer for 7-10 minutes.
  3. Heat a cast iron skillet over medium heat with the remaining 2 tablespoons of olive oil. Crack the eggs and cook to preferred doneness (we love over easy!).
  4. To serve, evenly distribute the shakshuka among 4 bowls. Top each bowl with 1-2 fried eggs.
  5. Serve each bowl topped with cilantro, crumbles feta and dukkah seasoning sprinkled on top of the eggs with a side of toasted and buttered sourdough bread. 

Notes

Nutrition Information: Serves 4 / 717 cals / 49g F / 43g C / 23g P