📝 About This Recipe
Bring a taste of North Africa and the Middle East to your kitchen with this vibrant, kid-friendly twist on traditional Shakshuka. By swapping fiery chilies for sweet bell peppers and a touch of honey, we’ve created a luscious, vitamin-rich tomato sauce that is savory rather than spicy. It’s a fun, interactive 'Breakfast for Dinner' meal where little ones can dip crusty bread into golden, jammy yolks.
🥗 Ingredients
The Sweet & Savory Base
- 2 tablespoons Olive Oil (extra virgin preferred)
- 1 small Yellow Onion (very finely diced so it 'disappears' for picky eaters)
- 1 large Red Bell Pepper (seeded and finely diced)
- 2 cloves Garlic (minced)
The Mild Tomato Sauce
- 28 ounces Crushed Tomatoes (canned, high-quality San Marzano style)
- 1 tablespoon Tomato Paste (adds depth and sweetness)
- 1 teaspoon Mild Smoked Paprika (provides a smoky flavor without heat)
- 1 teaspoon Ground Cumin (earthy and aromatic)
- 1 teaspoon Honey or Maple Syrup (to balance the acidity of the tomatoes)
- 1/2 teaspoon Kosher Salt (adjust to taste)
The Eggs & Toppings
- 4-6 pieces Large Eggs (at room temperature)
- 1/4 cup Feta Cheese (crumbled (optional for creaminess))
- 1 tablespoon Fresh Parsley (finely chopped for a pop of color)
- 1 loaf Challah or Toasted Sourdough (for dipping)
👨🍳 Instructions
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1
Heat the olive oil in a large, deep skillet or sauté pan over medium heat until shimmering.
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2
Add the finely diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or turn bitter.
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4
Add the tomato paste to the center of the pan. Cook for 2 minutes, stirring it into the vegetables until it turns a deep brick red.
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5
Pour in the crushed tomatoes. Add the smoked paprika, cumin, honey, and salt. Stir well to combine all flavors.
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6
Turn the heat down to low and let the sauce simmer gently for 10-12 minutes. The sauce should thicken slightly and the flavors will meld together.
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7
Taste the sauce! If it’s too acidic for your kids, add another tiny drizzle of honey.
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8
Using the back of a large spoon, make 4 to 6 small 'wells' or indentations in the sauce, spaced evenly apart.
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9
Carefully crack one egg into each well. Pro tip: Crack the egg into a small ramekin first to ensure no shells fall into the sauce.
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10
Cover the skillet with a tight-fitting lid. This traps the steam and cooks the egg whites perfectly while keeping the yolks runny.
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11
Cook for 5-8 minutes. Check at the 5-minute mark; you want the whites to be opaque and set, but the yolks should still jiggle slightly when you move the pan.
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12
Remove from heat immediately. Sprinkle the crumbled feta cheese and fresh parsley over the top.
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13
Serve directly from the skillet in the center of the table with plenty of warm bread for dipping.
💡 Chef's Tips
For extra-picky eaters, you can blend the sauce (onions and peppers included) in a blender before adding the eggs for a completely smooth texture. To ensure even cooking, make sure your eggs are at room temperature before cracking them into the sauce. If you prefer fully cooked yolks (hard-poached), simply leave the lid on for an extra 3 minutes. Don't skip the honey; it is the secret ingredient that makes the tomato sauce palatable and 'kid-approved' by cutting the sharp acidity. If the sauce gets too thick while simmering, add 2-3 tablespoons of water to loosen it up before adding the eggs.
🍽️ Serving Suggestions
Serve with thick slices of toasted Challah bread or pita pockets for 'scooping'. Pair with a side of sliced cucumbers and mild hummus for a complete Middle Eastern feast. A small bowl of plain Greek yogurt on the side can help cool the dish down for younger children. Serve with a glass of fresh orange juice or a light mint tea for a refreshing beverage pairing. Add a side of roasted potato wedges if you're serving this as a hearty dinner.