Shakshouka Breakfast Sandwich
Shakshouka Breakfast Sandwich
14 ingredients
Active time: 30 mins
Makes: 4 sandwiches
This sandwich brings together my love for bold flavors and simple comfort food. I've transformed traditional North African shakshuka into something you can enjoy on the go - poached eggs nestled in a warmly spiced tomato sauce, all packed between crusty sourdough. The sauce simmers with paprika, cumin, and fresh herbs until rich and fragrant, while the runny egg yolks create a natural sauce that gets soaked up by the toasted bread. A light sprinkle of feta and quick garlic aioli brings everything together. It's a handheld version of one of my favorite breakfast dishes - messy but worth it.
Ingredients (14)
For the spicy tomato sauce
For everything else
Instructions
Make the spicy tomato sauce
Heat the oil (1 Tbsp) in a large skillet over medium heat.
Add the onion (1 small), bell pepper (½ large) and garlic (3 cloves) and cook, stirring occasionally, until the onion is tender, about 5 minutes.
Add the cumin (½ Tbsp), paprika (½ tsp) and cayenne (⅛ tsp) and stir until fragrant, about 30 seconds.
Add the tomatoes (1 15-oz can) with their juices and bring to a boil. Reduce the heat to medium-low and cook at a brisk simmer, stirring often, until the juices thicken, about 10 minutes.
Season with salt and pepper.
Cook eggs & assemble
Using the back of a large spoon, make 4 evenly spaced wells in the sauce.
Crack an egg into each well. Cover the skillet and simmer over medium-low heat until the whites are set, but the yolks are still runny, 4 to 5 minutes.
Season the eggs with salt and pepper. Sprinkle with the feta (½ cup) and parsley (2 Tbsp). Remove from the heat.
Feta cheese does not melt
For each sandwich, place a roll on a dinner plate. Use a large spoon to transfer an egg and a serving of the sauce onto the roll bottom. Cap with the roll top, cut in half, and serve immediately with a fork and knife.
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