We love a good shakshuka for breakfast but what if I told you that you can make it even better? Enter the chili oil shakshuka – breakfast sunny-side eggs over a bed of tomatoes with a dash of homemade chili oil. Growing up, we had shakshuka for breakfast quite often at home with the only debate being over sunny sides for the yolks or scrambled (for a more even cook).
I have always preferred a runny yolk and today, I want to teach you how to bring together the delicious flavors of the viral chili oil eggs and the humble Middle Eastern shakshuka to make (drumroll) chili oil shakshuka.
What Is Shakshuka
Shakshuka (or shakshouka) is a Middle Eastern breakfast dish made with eggs and a sauce. The sauce can vary from a simple tomato sauce to more variations that include onions and peppers. Some recipes also poach the eggs instead of cooking them directly in the sauce. A lot of cultures also have a similar recipe such as the Turkish menemen or Mexican huevos rancheros.
In this recipe, I’m using a simple tomato sauce made with fresh tomatoes and I’m cooking the eggs in the sauce instead of poaching them.
What You Will Need For This Recipe
- Eggs: I used 3 eggs, you can add more depending on how many people you’re serving.
- Tomatoes: For our silky tomato base.
- Olive Oil: Generally, I love cooking eggs in butter, but olive oil cooks the tomatoes better. You can finish off with a dollop of butter on top if you prefer but it’s totally optional.
- Chili Oil: I use my homemade recipe, you can also use your favorite store-bought brand.
- Salt & Pepper: These are all the seasonings you will need after the chili oil.
How Long Does This Recipe Take
This breakfast eggs recipe comes together in about 12 minutes (10 if you’re quick on your feet). I like to toast my bread while the eggs cook. That way everything is ready at the same time.
ALSO TRY THESE TOMATO SPINACH SANDWICHES!
Chili Oil Shakshuka (Spicy Middle Eastern Eggs)
2
servings2
minutes8
minutesKeep your device screen on
Ingredients
3 medium eggs
1 medium tomato
2 tbsp olive oil
2 tsp chili oil
salt and pepper to taste
Directions
- Place a saucepan over medium heat with 2 tbsp olive oil.
- As the oil heats up, wash and slice a tomato in thin half inch discs.
- Place your tomato rings in the hot oil, sprinkle with some salt and cover your pan. The steam helps soften the tomatoes.
- Cook for 3-4 minutes or until the tomatoes are buttery soft. You can flip them as well for a more even cook.
- Optional – you can remove the tomato skins at this stage. They separate and come off very easily once the tomatoes have cooked through.
- Add your chili oil over the tomato base making sure it’s distributed evenly.
- Now crack your eggs in and cover the pan once more. The steam from the tomato juices will cook your yolks and you won’t need to disturb your eggs by flipping them.
- Cook for 4-5 minutes or until the whites harden and only the yolks jiggle slightly.
- Add a scrunch of black pepper and some more salt.
- Serve with freshly toasted bread.
Did you make this recipe?
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