Weekends are looking a little different these days. We, Max, Cora, and I, are currently hunkered down in our home. The sun is shining, the weather is sweet, and while we’d rather be moving our dancing feet, we’ve decided to keep true to the call of social distancing and will be staying put.
Brunch is usually a staple of our weekend activities in the spring, and while we may not go out to eat these days, we can still enjoy our own intimate mid-morning breakfast. Sometimes, even a meal can feel comforting. So, I’ve come here to show you a very easy, and downright delicious brunch for two.
Shakshuka, or Eggs in Hell, is a savory tomato sauce filled with onions, garlic, and chili powder and baked to perfection with a fresh cracked egg in the center. Dip a piece of bread in the yolky center and dive into indulgence. You’ll feel like a queen.
About this meal:
To preface, this brunch came entirely from what we filled our pantry with during pandemic shopping (canned veggies), and what we’ve had in our freezer and fridge for weeks…weeks. I did not go out to purchase anything. The parsley I used has been in our fridge for at least a week, it was wilting. Our onion, not fresh. We barely had a handful of parmesan. The loaf of bread has been sitting in our freezer for over a month. This was a “what can I make meal” and if I can do it, so can you. Modify ingredients, make adjustments, we can all do this! I made mine in separate, oven safe, ceramic bowls, but does not need to be! This can also be made in cast iron, or any oven safe container.
*This can also be finished on the stove, without the use of an oven. Once eggs are added, cover and simmer until eggs are set, 5-10 minutes*
Shakshuka (Eggs in Hell)
½ onion, rough chopped
4 cloves garlic, crushed
1 can diced tomatoes (I had stewed tomatoes with garlic & olive oil on hand, I used what I had!)
1 tablespoon olive oil
2 teaspoons chili powder
½ cup chicken or veggie stock
¼ cup cheese (I used parmesan, shredded mozzarella would be great, too!)
1 teaspoon salt
½ teaspoon pepper
Preheat oven to 375
- In medium sized sauce pan, heat Olive Oil over medium heat. Add onion. Sautee until soft and translucent. Add crushed garlic, salt, pepper, chili powder, tomatoes, and soup stock. Simmer for 10-15 min. Transfer to blender and puree until smooth.
- Return sauce to oven safe pan, or ceramic bowls. Gently crack eggs directly onto sauce. Sprinkle with cheese and place in oven. Bake until eggs are just set, 7-10 mins. (Mine took longer, if they still look uncooked, add 5 minutes at a time to the bake total)
Serve with crusty bread.