Description
Spicy North African shakshuka meets Georgian khachapuri in this mouthwatering fusion dish that blends rich Mediterranean flavors with hearty cheese bread. Creamy eggs nestled in zesty tomato sauce create a perfect harmony of textures and tastes for weekend brunch enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 can (14 ounces / 400 grams) diced tomatoes
- 2 Georgian-style bread rolls (Khachapuri)
Vegetables and Aromatics:
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/4 cup tomato paste
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare a large, deep skillet and warm olive oil over medium heat, sautéing onions until they turn translucent and soft, approximately 3 minutes.
- Incorporate minced garlic and diced bell peppers, cooking for an additional 2 minutes to release their aromatic essence.
- Activate the flavor profile by introducing cumin, paprika, and turmeric, allowing the spices to bloom and intensify for roughly 1 minute.
- Pour in diced tomatoes and tomato paste, simmering the mixture for 5-6 minutes until the sauce develops a slightly thickened consistency.
- Create small indentations in the tomato sauce and gently crack eggs into each well, ensuring even distribution across the skillet.
- Reduce heat to low, cover the skillet, and let the eggs poach until the whites are set but yolks remain delightfully runny, approximately 6-7 minutes.
- While eggs are cooking, prepare Khachapuri bread by warming it in a preheated oven according to package guidelines.
- Remove the skillet from heat and garnish the shakshuka with freshly chopped parsley and crumbled feta cheese for added texture and flavor.
- Transfer the hot shakshuka directly to serving plates, accompanied by the warm Georgian bread, perfect for soaking up the rich, spiced tomato sauce.
Notes
- Spice Customization: Adjust the cumin, paprika, and turmeric levels to match your heat preference, creating a personalized flavor profile.
- Egg Cooking Control: Watch the eggs closely during the final 6-7 minutes to achieve the perfect runny yolk without overcooking the whites.
- Bread Pairing Options: Substitute Khachapuri with any crusty sourdough, naan, or gluten-free bread to accommodate different dietary needs.
- Vegetarian Protein Boost: Add chickpeas or crumbled tofu to increase protein content and create a more substantial vegetarian meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: Middle Eastern, Georgian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 300 mg