Shakshuka Bread Bowls
Switch up your breakfast and brunch routine with this easy to make Shakshuka Bread Bowls. It's like portable shakshuka (eggs cooked in spicy tomato sauce and sprinkled with feta and cilantro) encased in a delicious, crusty bread boat.
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
- 1 28-ounce can whole plum tomatoes with juices
- 1 15-ounce can fire roasted tomatoes
- 3/4 teaspoon 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 degrees 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!