Shakshuka With Chipotle Peppers: Easy Brunch Made Better
Sure, avocado toast and cereal are easy breakfast staples, but with a little more effort (we're talking an itty-bitty smidge more), you'll be brunching, bistro-style, at home.
This shakshuka is a spicy and pantry-friendly take on the popular Middle Eastern breakfast dish. Here, we simmer canned tomatoes with a special ingredient: chipotle peppers! Don't worry — we promised low effort. This ingredient comes in a can and can be found in most delis and the Mexican/ethnic aisle of your local grocery store. These peppers are incredibly versatile and add so much flavor to any dish. By simmering it with tomatoes, it creates a smoky, sweet, and spicy sauce that goes perfect with eggs.
You can finish your shakshuka with toppings you have on hand, like any herb, cheese, and even avocados. Try making this brunch favorite this weekend. Scrambled Eggs Saturdays just won't cut it anymore.
Serves 4
1/2 onion, peeled and diced
2 clove garlic, minced
1 tsp cumin
2 cans (14.5 oz. each) diced tomatoes
4 chipotle peppers in adobo sauce chopped
Salt and pepper, to taste
5 eggs
Optional Toppings:
Chopped cilantro
½ cup crumbled feta cheese
½ avocado sliced avocado slices
Preheat the oven to 375° F.
In an ovenproof skillet or cast iron, heat olive oil on medium high heat and sauté onions for 5 minutes or until translucent. Add garlic and cumin to the pan and fry for 1 minute and until fragrant. Add cans of tomatoes and chopped chipotle peppers. Mix well and allow tomato sauce to simmer for 3 minutes so flavors can combine.
Turn off the heat and, using a spatula or spoon, create five little wells. Carefully break an egg into each well, but be careful not to break the yolk!
Place your pan into the middle rack of your oven. Bake your eggs for 10-12 minutes depending on how runny you like your eggs. Remove the pan from the oven and add your toppings. Enjoy!