American · Brunch
New York Jewish Shakshuka Brunch
A New York Jewish brunch staple, eggs poached in a spiced tomato and pepper sauce with cumin, paprika, and fresh herbs, served with challah toast.
$
10 minsPrep
22 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
22gFat
58gCarbs
9gSugar
6gFiber
780mgSodium
185mgChol
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Instructions
1
Prep
Dice the red bell peppers and white onion finely. Mince the garlic cloves. Roughly chop the fresh parsley and coriander. Crumble the feta cheese. Toast the challah slices until golden.
2
Saute
Heat olive oil in a large skillet over medium heat. Add diced onion and red peppers, cook 5–6 minutes until softened, stirring occasionally.
3
Bloom
Add minced garlic, smoked paprika, cumin, and chilli flakes. Cook 1 minute over medium heat until fragrant, stirring constantly.
4
Simmer
Pour in crushed tomatoes, season with salt and black pepper. Simmer over medium heat 10–12 minutes, stirring occasionally, until sauce thickens and darkens slightly.
5
Poach
Create four wells in the sauce using the back of a spoon. Crack one egg into each well. Cover with a lid, cook over medium-low heat 6–7 minutes until egg whites set and yolks remain runny.
6
Finish and plate
Scatter fresh parsley and coriander over the eggs. Crumble feta cheese on top. Serve directly from the pan with warm challah toast alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 800g (28.2 oz / 2 cans) canned crushed tomatoes
- 2 medium red bell peppers
- 1 small white onion
- 8 garlic cloves
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chilli flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp fresh flat-leaf parsley
- 4 tbsp fresh coriander
- 60g (2.1 oz) feta cheese
- 4 slices challah or sourdough bread