Shakshuka may be the dreamiest breakfast ever.
Shakshuka is originally a North African dish, and some also say it may have originated in the Ottoman Empire. It consists of eggs cooked in a delicious, rustic tomato based sauce. I’m all about short-cuts so my recipe uses a healthy marinara base (Rao’s Homemade is my preferred) with coriander, cumin, cayenne and many other delicious spices added in to elevate the flavor profile. Pasture-raised eggs are cracked into the sauce and baked in the oven until your desired consistency; I personally like my yolks slightly running. It’s generously topped with creamy and salty feta, crushed red pepper for extra spice and parsley or cilantro for a fresh and bright element. Perfect breakfast solution, or really any time of the day for a balanced and complete meal.
Cast Iron Shakshuka
- Rao’s Marinara sauce or marinara of choice 24 oz jar
- 5-6 pasture raised eggs
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp cayenne powder
- Handful of fresh chopped parsley
- Handful of crumbled feta
- Pre-heat oven to 400 degrees F.
- Pour entire jar of marinara sauce into a cast iron skillet on low-medium heat.
- Add in cumin, coriander, and cayenne. Mix well. Let sauce heat through for a few minutes.
- Create divets in the pan and crack each egg into a divet.
- Sprinkle crushed red pepper, salt and pepper on eggs.
- Place in oven for 8-10!minutes or until eggs are cooked to your desired consistency.
- Remove from oven and garnish with feta, parsley, and extra crushed red pepper (optional). Enjoy!