Gourmet Shakshuka: A Michelin-Star Brunch Experience

Allergens

Dairy (cheese and yogurt)

Ingredients

• 4 large eggs
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 1 14 oz can diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1/4 cup crumbled feta cheese
• 1/4 cup Greek yogurt
• 2 slices of whole wheat or sourdough bread, toasted

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 4 minutes.
2. Stir in the garlic and cook for another minute, until fragrant.
3. Add the diced bell peppers and cook for 5 minutes, or until they begin to soften.
4. Mix in the cumin, smoked paprika, and ground coriander. Cook for 1 2 minutes to release the spices' aroma.
5. Stir in the canned tomatoes, and season with salt and black pepper. Let it simmer for about 10 minutes until the sauce thickens slightly.
6. Carefully crack the eggs into the skillet, evenly spaced apart. Cover and cook for 4 5 minutes, or until the egg whites are set but the yolks remain runny.
7. Garnish with fresh cilantro and crumbled feta cheese. Serve with a dollop of Greek yogurt on top and toast on the side.

Chef’s Insight

Using quality, fresh ingredients will greatly enhance the taste and presentation of this brunch dish.

Notes

This recipe is designed to appeal to a standard diet and can be easily adapted for various dietary restrictions.