Cast Iron Shakshuka

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

By Shivangi Rao
Course Breakfast, Entrees, Vegetarian Dishes

Ingredients
  

  • 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

Instructions
 

  • 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!
Tried this recipe?Mention @raodyrecipes if you like it!
 
 
 
 
 
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