Shakshouka is a delicious vegetarian breakfast dish where the eggs are poached in a spiced tomato sauce. There are many versions and names for shakshouka throughout the Mediterranean, from Turkish Menemen to Italian Uova in Purgatorio which translates to “Eggs in Purgatory”. Regardless of what name you use, we settled on a classic North African version because it’s simple, uses yummy spices and it’s a refreshing break from your standard brunch fare (*ahem avocado toast*). We serve it up as is but you can slice up a baguette, brush it with olive oil and broil it in your Suvie for 4 minutes a side if you want something crunchy to dip into this scrumptious sauce. While the sauce keeps well for a few days and can be reheated as needed, the eggs should be served right away lest they become overcooked and chewy. Have fun with this different take on eggs and happy brunching!
My Cook: Shakshouka
- 1 medium onion, halved and thinly sliced
- 1 medium red bell pepper, seeded and thinly sliced
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp cayenne, or to taste
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed plum tomatoes with juices
- 1 tsp salt, more as needed
- ½ tsp black pepper, more as needed
- 4 large eggs
- ½ cup feta cheese, crumbled
- Several sprigs of chopped parsley to garnish
Toss onion, red bell pepper, cumin, paprika and cayenne with olive oil in a Suvie pan.
Broil for 10 minutes or until onion and bell peppers are browned slightly.
After the broil, mix in the minced garlic, can of tomatoes, salt and pepper into the onions and bell peppers.
Insert pan into your Suvie, input settings, and cook now or schedule.
Note: you’ll need to add the eggs to the Suvie pan 10 minutes before the cook is finished so set a timer!
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
Ten minutes before the cook ends, crack eggs over the tomato base, spacing them out evenly throughout the pan.
Sprinkle the feta cheese over the eggs and tomato sauce. Return the pan to Suvie.
At the end of the cook, remove the pan from Suvie.
If the eggs are still translucent return the pan to your Suvie for a few more minutes to set. The yolks should be slightly runny with whites cooked through. Be careful not to leave the eggs sitting in the hot pan for too long or they will overcook. Divide the tomato sauce and eggs into two bowls, top with optional chopped parsley. Enjoy!
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.
The great thing about coffee is that it goes with pretty much any egg-based dish. However, if you’re feeling overwhelmed by the choices we recommend a fresh cup of Jamaican Blue Mountain. The spicy notes in the Shakshouka will enhance the complex flavors of the coffee.