Hands down, some of my favorite meals are during breakfast and brunch. Sowhen it comes to breakfast recipes, one dish that never fails to impress is the traditional shakshuka recipe. A staple dish in my household, the combination of perfectly cooked eggs, flavorful tomato sauce, and the nutty goodness of quinoa creates a super simple dish but elevates your brunch experience like no other. In this post, I will be sharing my version of Shakshuka that I hope you and your family will enjoy.t
What is Shakshuka?
So first and foremost, what exactly is shakshuka? Well, it’s a mouthwatering North African and Middle Eastern dish made with fresh eggs poached in a rich and spiced tomato sauce. The best part? It’s super quick and easy to make!
The beauty of shakshuka lies in its versatility. It can be enjoyed for breakfast, brunch, or even dinner, making it a go-to dish for any time of day. Whether you’re looking to start your morning with a hearty and satisfying meal (like me!) or craving a comforting dinner option, Shakshuka has got you covered.
Making the Sauce for Shakshuka
Now, let’s talk about the star of the show – the tomato sauce. It’s the heart and soul of this dish, providing a vibrant and robust base for the eggs to nestle in. The sauce is typically made with a combination of crushed tomatoes, onions, red bell pepper, garlic, and a medley of aromatic spices such as cumin, smoked paprika, and cayenne pepper, topped with fresh herbs. This creates a flavorful and slightly spicy sauce that perfectly complements the creamy and runny yolks of the poached eggs.
Create Your Own Variation
There are so many different variations of shakshuka out there. and for my recipe, I decided to infuse a Mexican and Italian twist into this traditional dish. By adding taco seasoning and a hint of chipotle in adobo sauce to marinara, this dish takes on a whole new dimension, offering a unique and exciting take on the traditional recipe.
If you don’t want to use marinara, you can also use whole tomatoes or tomato puree. Any tomato base will work. Want to make a vegan shakshuka? Opt out of the egg, and the sauce still stands great on its own.
Use Pre-made Seasonings
The beauty of using pre-made taco seasoning is that it brings a burst of vibrant spices to the dish effortlessly. The combination of chili powder, cumin, garlic powder, and other flavorful ingredients adds depth and complexity to the tomato sauce, elevating the overall taste of the shakshuka. It’s a convenient way to infuse the dish with a touch of Mexican flair without having to measure out individual spices.
But the real star of the show is the chipotle in adobo sauce. This smoky and spicy ingredient adds a fiery kick and a rich, smoky flavor that perfectly complements the marinara, creating a rich and spicy tomato sauce.
Add in Chipotle Peppers for Smokiness
Chipotle peppers are smoked and dried jalapeño peppers, and when they are soaked in a tangy and slightly sweet adobo sauce, they become a flavor powerhouse. Adding just a spoonful of this sauce to the shakshuka gives it a delightful smokiness and a subtle heat that will leave your taste buds dancing with joy.
By incorporating these Mexican-inspired elements, you not only create a fusion of flavors but also introduce a whole new level of excitement to the dish. It’s a simple yet effective way to add a touch of spice and complexity, making your shakshuka stand out from the crowd.
Use Quinoa as the Perfect Base
Now, you might be wondering, Why enjoy this shakshuka on top of quinoa? Well, let me tell you, it’s a perfect match. Quinoa is a protein-packed grain that I love to use as the base because it adds a different texture to the dish, making it even more delicious. It pairs perfectly with the rich shakshuka sauce and runny eggs.
Pair it with Different Breads
Last but not least, I love to pair it with different types of bread, like naan, pita, and laffa. No matter what type of bread you choose, the combination of the flavorful tomato sauce, perfectly cooked eggs, and the bread’s texture creates a party in your mouth.
So, if you’re looking to put a delicious twist on the classic shakshuka, see my full recipe below and give this Mexican-Italian-inspired version a try. With the convenience of pre-made taco seasoning and the bold flavors of chipotle in adobo sauce, this easy shakshuka recipe can easily transform a traditional dish into a culinary adventure. Get ready to savor every bite of this fusion creation.
INGREDIENTS:
Quinoa (half): note: this recipe makes a full batch. For this recipe you only need to use half and save the other half for later.
- 2 cups white quinoa
- 5 cups water
Shakshuka
- 4 cups marinara sauce (or 2 cups for 2 servings and 6 cups for 6 servings)
- optional 1-2 tablespoons chipotle in adobo sauce (just use the sauce from the can so it’s not too spicy)
- 1 teaspoon taco spice (or 1/2 teaspoon for 2 servings and 1 1/2teaspoons for 3 servings)
- 8 eggs (or 4 eggs for 2 servings and 12 eggs for 6 servings)
Additional Ingredients
- Fresh cilantro
- Feta cheese (4-8 oz)
- 4 pitas bread, naan, or laffa
DIRECTIONS :
-
- To make the quinoa, in a medium (pareve) pot, mix the quinoa and water. Bring to a boil, then cover and simmer until the water is absorbed, about 10 minutes. Uncover and fluff with a fork. Let it cool to room temperature. Move half the quinoa to a storage container.
- On medium heat, in a large (dairy) frying pan, mix all ingredients together (other than the eggs and quinoa) and bring to a simmer. Turn the heat to medium-low and crack eggs directly into the sauce. Cover with a tight-fitting lid. Let cook until desired doneness, about 10 minutes. Cook it a little less if you like soft eggs or your egg yolks runnier. Serve over room-temperature quinoa, or pan-fry it in its pan to warm or heat if desired. Top with fresh cilantro and feta cheese, and serve with pita bread, naan, or laffa great for any leftover sauce!
Twist On Traditional Shakshuka With Quinoa
Ingredients
INGREDIENTS:
- 2 cups white quinoa
- 5 cups water
- 4 cups marinara sauce or 2 cups for 2 servings and 6 cups for 6 servings
- optional 1-2 tablespoons chipotle in adobo sauce just use the sauce from the can so it’s not too spicy
- 1 tsp. taco spice or 1/2 teaspoon for 2 servings and 1 1/2teaspoons for 3 servings
- 8 eggs or 4 eggs for 2 servings and 12 eggs for 6 servings
- Fresh cilantro
- Feta cheese 4-8 oz
- 4 pitas bread naan, or laffa
Instructions
DIRECTIONS:
- To make the quinoa, in a medium (pareve) pot, mix the quinoa and water. Bring to a boil, then cover and simmer until the water is absorbed, about 10 minutes. Uncover and fluff with a fork. Let it cool to room temperature. Move half the quinoa to a storage container.
- On medium heat, in a large (dairy) frying pan, mix all ingredients together (other than the eggs and quinoa) and bring to a simmer. Turn the heat to medium-low and crack eggs directly into the sauce. Cover with a tight-fitting lid and let cook until desired doneness, about 10 minutes (a little less if you like soft eggs or your egg yolks runnier). Serve over room-temperature quinoa, or pan-fry it in its pan to warm or heat if desired. Top with fresh cilantro and feta cheese, and serve with pita bread, naan, or laffa great for any leftover sauce!
