Shakshuka is a North African breakfast dish with poached eggs in tomato sauce with onions, peppers and a hint of cumin. The first time I had this lovely skillet was at Tasty n Sons in Portland Oregon, a trendy breakfast joint with the locals. The mixture of rich tomato sauce and creamy eggs was truly comfort food and it came to me later that it might be fun to make it with marinara, instead of plain tomato sauce and turn this dish on its heels by adding an Italian twist.
Using marinara, instead of tomato sauce really perks up standard Shakshuka and creates a zestier approach to morning eggs. Also, I added fresh ricotta cheese, before baking it in the oven and finished it off with a swirl of pesto sauce and fresh basil, to add an additional pop of flavor and color.
This egg dish is great for breakfast or brunch, but you can always enjoy it for dinner to switch it up a bit for a quick and easy ending to the perfect day. Don’t forget the crunchy toast for dipping!
2 cups marinara sauce, jarred or homemade
3-4 eggs, organic
1/2 cup fresh ricotta cheese
1/4 cup pesto sauce, store-bought or homemade
fresh basil leaves
1 tablespoon Parmesan cheese
1. Preheat oven to broil. In a cast iron skillet or other oven safe pan, add marinara sauce and place over medium heat. Cook for 2 minutes, or just until simmering.
2. Crack eggs on top of marinara and dollop ricotta in between eggs. Sprinkle eggs with salt and pepper.
3. Place pan under broiler to cook for 3-4 minutes, or until eggs are done to your liking. Spoon pesto around eggs and drizzle with a little fresh olive oil and scattered with torn basil. Serve with a crunchy baguette or toast. Enjoy!