Print

Flavorful Shakshuka Brunch Board Easy Recipe for Sharing Fun

shakshuka brunch board - featured image
Print Recipe

A vibrant and interactive shakshuka brunch board perfect for sharing, featuring spiced tomato sauce with poached eggs, crunchy bread, creamy dips, and fresh veggies. Ideal for casual weekend gatherings or cozy solo meals.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped
  • Fresh cilantro, chopped
  • Fresh lemon juice, to taste
  • 4 to 6 large eggs (room temperature)
  • Crusty bread or pita slices
  • Hummus or labneh
  • Feta cheese, crumbled
  • Marinated olives
  • Cherry tomatoes, halved
  • Cucumber slices or radishes
  • Avocado slices (optional)

Instructions

  1. Chop the onion, garlic, and red bell pepper finely. Rinse and chop fresh herbs. Halve cherry tomatoes and slice cucumbers or radishes. Set aside bread and dips on the serving board.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until softened and translucent.
  3. Add minced garlic and diced red bell pepper. Cook for another 4-5 minutes until peppers soften and mixture is fragrant.
  4. Sprinkle in ground cumin, smoked paprika, and red pepper flakes if using. Stir well to toast the spices lightly.
  5. Add crushed tomatoes and tomato paste. Mix and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered for 15-20 minutes until sauce thickens and deepens in color, stirring occasionally.
  6. Season with salt and black pepper to taste. Just before adding eggs, squeeze fresh lemon juice into the sauce.
  7. Make wells in the sauce and crack eggs gently into each well. Cover the pan and cook for 6-8 minutes until egg whites are set but yolks remain slightly runny. Cook longer for firmer yolks.
  8. Sprinkle chopped parsley and cilantro over the top. Transfer skillet to serving board and surround with bread, hummus or labneh, feta, olives, and fresh veggies.
  9. Encourage guests to scoop shakshuka sauce and eggs onto bread, adding dips and veggies as desired.

Notes

[‘If sauce is too watery, simmer longer to thicken.’, ‘Adjust spice levels carefully to avoid bitterness.’, ‘Use a lid to poach eggs evenly and keep yolks silky.’, ‘Warm bread slightly before serving for better sauce absorption.’, ‘Swap bread for gluten-free crackers or veggie sticks for gluten-free option.’, ‘Use dairy-free labneh or skip feta for dairy-free version.’, ‘Sauce can be made ahead and reheated before adding eggs.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat gently.’]

Nutrition

Keywords: shakshuka, brunch board, poached eggs, tomato sauce, Middle Eastern breakfast, North African cuisine, easy brunch, sharing recipe, spicy tomato sauce

Find it online: https://lucastable.com/flavorful-shakshuka-brunch-board-easy-recipe-for-sharing-fun/