Shakshuka is a delicious yet nutritious breakfast that captures so many different flavors from fresh tomato to spicy chile. Since this dish is typically served with a baguette, I decided to cut out the manual labor and put all the customary Shakshuka ingredients on a flatbread, and it’s essentially like eating pizza for breakfast. Served with homemade de arbol hot sauce is one of my favorite breakfasts!
1 or more naan
1 or more eggs
1-2 tbsp EVOO
4-6 baby bell peppers, finely chopped
1 medium yellow onion, finely chopped
4-6 garlic cloves, minced
1 can chopped fire roasted tomatoes (14.5 oz)
1 ½ tbsp tomato paste
1/2 tsp Mendocino Spices Smoked Paprika
½ tsp Mendocino Spices Ground Coriander
1 tsp Mendocino Spices Ground Cumin
2 tsp Mendocino Spices Ground Guajillo
Mendocino Spices Crushed Red Pepper, to taste
Mendocino Spices All-Purpose Seasoning, to taste
1 cup crumbled feta
1. Preheat oven to 350 degrees F.
2. Heat the EVOO over medium heat in a large skillet. Add onions and baby bell peppers, then season with Mendocino Spices All-Purpose Seasoning. Cook stirring until soft and translucent.
3. Add the garlic and Mendocino Spices. Add a little more All-Purpose Seasoning.
4. Stir in the tomato paste, followed by the chopped tomatoes and simmer until slightly thickened.
5. Taste the sauce and adjust seasonings, as needed.
6. Transfer tomato mixture to a piece of naan. Create a well in the middle of the naan and crack an egg into it. Top with feta and bake until whites of the egg is fully cooked.
7. Serve immediately with homemade hot sauce and avocado.