Shakshuka Benedict
Shakshuka Benedict is a delicious twist on the classic Israeli shakshuka, combining the flavors of shakshuka with the presentation of eggs benedict.
Ingredients
- 4 eggs
- 1 onion, chopped
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon or smoked salmon
- Hollandaise sauce
- Fresh parsley for garnish
Instructions
- In a large skillet, sauté the onion and bell peppers until softened.
- Add the garlic and cook for another minute.
- Pour in the crushed tomatoes and spices, then simmer for 10-15 minutes.
- Make wells in the sauce and crack an egg into each well. Cover and cook until the eggs are done to your liking.
- While the eggs are cooking, prepare the hollandaise sauce according to the package instructions.
- To assemble, place a toasted English muffin half on a plate, top with Canadian bacon or smoked salmon, then an egg with shakshuka sauce, and finally drizzle with hollandaise sauce. Garnish with fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 25g
Supplies
Large skillet Cooking spoon Cutting board Knife Saucepan Whisk
Tools
Toaster
Serving suggestions
Serve the Shakshuka Benedict with a side of fresh fruit salad or crispy hash browns.
Tips & tricks
For a spicier kick, add a few dashes of hot sauce to the shakshuka sauce before serving.
Cost
$15