Shakshuka Bread Bowls
If you’re not familiar with shakshuka, it’s eggs cooked in a spicy tomato sauce and then topped with crumbled feta and cilantro and served with crusty bread or pita for dipping and mopping up the sauce and yolks. It’s unbelievable. So now that I’m hooked, I of course had to turn it on it’s head, and so now I present to you this magical mash-up of Shakshuka Bread Bowls. It’s like a portable version of a popular dish. If you haven’t made it before, I have to tell you that it’s so simple. It’s vegetarian, but packed with so much flavor. You won’t regret making it. Trust me.
This is a great recipe to keep up your sleeve the next time you’re looking for a fun and interesting breakfast or brunch recipe. It’s a great centerpiece to your spread. A simple green salad on the side or a marinated tomato and cucumber salad would be super refreshing. Breakfast for dinner? Now that’s a great idea we should all get behind.
Shakshuka Bread Bowls
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 3 garlic cloves thinly sliced
- 1 large red bell pepper seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 tablespoon harissa paste
- 28 ounces whole plum tomatoes with juices
- 15 ounces fire roasted tomatoes
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 6 large crusty bread rolls
- 6 large eggs
- 1/4 cup crumbled feta
- 1/4 cup fresh cilantro
Instructions
- Preheat oven to 375°F.
- Set a large skillet over medium-high heat with the oil. Once hot, add the onion and garlic and cook until softened, about 3 minutes. Stir in the red bell pepper and cook until tender, about 20 minutes. Add the cumin, paprika, cayenne, and harissa and cook 1 to 2 minutes longer. Pour in tomatoes and break up the large tomatoes with a wooden spoon. Season with the salt and pepper, and simmer until the tomatoes have thickened, about 15 minutes. Remove from the heat.
- Cut a lid into the bread rolls and scoop out some of the bread center and place on a baking sheet. Then divide the cooked tomatoes between the rolls. Make a small well in the center of each and crack an egg in the center. Bake until the eggs have set, 7 to 10 minutes. Sprinkle with the feta and cilantro and serve immediately. Enjoy!
