Simple Brunch Shakshuka
A fun change up from the classic pancakes or eggs and bacon camping breakfast. This Simple Brunch Shakshuka is a delicious and satisfying one-pot brunch dish filled with flavour!
When I first tried shakshuka, I knew I had to recreate a more camp friendly version to make it an easy go-to for camping trips. It’s a great savoury brunch (or dinner!) dish that is a welcomed alternative to the classic pancake or eggs and bacon camping breakfast. AND I’m including a simple hack to make this dish even MORE camp friendly to reduce time and effort - keep reading!
Shakshuka is said to have originated in Tunisia and boasts all the bold and delicious flavours of Middle Eastern and North African cuisine. It consists of soft poached eggs in a tomato and pepper sauce with a mixture of spices like cumin, paprika, and red pepper flakes. Seriously, you gotta try it if you haven’t already!
Okay, let’s get into it.
Ingredients
Shakshuka Base - typically made by slowly simmering down a mixture of tomatoes, peppers, and possibly other vegetables like onion, garlic, zucchini, etc. TIP: To make this camp version SUPER easy, you can replace the base with a tomato based pasta sauce (so you can just reheat and eat! No simmering down required).
Vegetables of Choice - onions, bell peppers, zucchini, eggplant, spinach - whatever you may have on hand that you want to add to the sauce base!
Eggs - softly poached in that dreamy sauce, I like to keep the yolks a little runny to be dipped into with some fresh bread!
Potential Additions - to bump up the protein and fibre even more, adding things like beans, chickpeas, or lentils can be a great nutrition boost!
Toppings - get fun with it! I love some fresh avocado slices, crumbled feta, and fresh parsley.
Instructions
1. Start by sautéing the onion, red pepper, and garlic in a large pan with some olive oil on medium heat. Once softened slightly, add the spices and jar of pasta sauce (and potentially beans/chickpeas/lentils, if you’re adding). Stir together well and bring to a simmer.
2. Once the sauce starts to simmer, make small wells with the back of your spoon to crack the eggs into. Cover with a lid and cook for about 5 minutes until the eggs are ready (I recommend a soft poach with a runny yolk).
3. Top with crumbled feta, avocado slices, and fresh parsley. Enjoy with a fresh baguette to soak up all that delicious sauce!