This morning I am making shakshuka eggs. It is a very filling, quick, cheap, and healthy breakfast dish. I love that you make it in one brunch skillet and there are no extra dishes to clean after that.
What are shakshuka eggs?
Shakshuka originates in Turkey and it usually is made of veggies and sausage cooked in tomato sauce with spices and topped with eggs. My shakshuka eggs are not an authentic shakshuka recipe. I basically use the sauce and the eggs out of the original recipe.
I have had this so many times and done it so many times that I honestly forgot the exact way to prepare a traditional shakshuka! It is one of those meals you can make to your taste and still won’t lose its originality.
I made mine vegetarian because I trying to cut down on processed meat in the morning. And I had only mushrooms in the fridge so I skipped the peppers as well.
Try some of the other breakfast options on my blog:
Here is what you need for be best brunch skillet!
- Tomato sauce – I like homemade best but your favorite store-bought is fine as well.
- Oregano – both, fresh and dried is okay even though fresh will give a little stronger flavor which will complement the tomato sauce and the simplicity of the shakshuka sauce.
- Salt & Pepper – lemon pepper is not a bad option
How do you make Shakshuka Sauce?
Bust out a large skillet, the biggest one you have. Cook the mushrooms, onion, and garlic over medium heat. Add the oregano, tomato sauce, and season with salt & pepper.
Make little nests for the eggs. Crack them in the nests and don’t worry if they touch.
Finish in the oven over 400F for about 5 minutes.
How to best enjoy shakshuka eggs as a brunch skillet?
You can eat it over a toast just like in the picture, scooping it straight from the skillet or just as is. I like adding it over potatoes as well. Try this soft and sweet Honey Butter Parker Roll to use as the perfect bread for dipping. There is no wrong way!
Follow the full recipe below and enjoy!
Vegetarian Shakshuka Brunch Skillet
- Oven safe skillet, preferably large.
- 2 Cups Tomato sauce
- 1/2 Cup Mushrooms roughly chopped
- 1 Tbsp Oregano
- Salt & Pepper
- 4-5 Eggs
- Preheat the oven to 400 F. In a large skillet drizzle a little olive oil and heat over medium heat.
- Add the mushrooms to the skillet and cook for about 10 minutes or until they are fully cooked. Add the garlic and cook for an additional 1 minute.
- Add the tomato sauce, oregano, and season with salt and pepper. Bring to boil. When it starts bubling cut the heat down to low and simmer for a few minutes.
- With a spoon make nests in the sauce and crack the egg there. Don't worry if the eggs touch. Transfer the skillet to the oven for about 5 minutes or more depending on how runny you like your eggs.