Shakshuka Benedict

Shakshuka Benedict is a delicious twist on the classic Israeli shakshuka, combining the flavors of shakshuka with the presentation of eggs benedict.

Shakshuka 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

  1. In a large skillet, sauté the onion and bell peppers until softened.
  2. Add the garlic and cook for another minute.
  3. Pour in the crushed tomatoes and spices, then simmer for 10-15 minutes.
  4. Make wells in the sauce and crack an egg into each well. Cover and cook until the eggs are done to your liking.
  5. While the eggs are cooking, prepare the hollandaise sauce according to the package instructions.
  6. 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