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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Bloom
Add minced garlic, smoked paprika, cumin, and chilli flakes. Cook 1 minute over medium heat until fragrant, stirring constantly.
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.
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.
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.