Make Shakshuka Eggs Benedict for a brunch or dinner dish that’s sure to impress! Poach eggs in a chickpea tomato sauce, and serve them over toasted English muffins topped with drizzles of an easy hollandaise sauce and a sprinkle of feta cheese.
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Breakfast for dinner is always a winner. (Unintentional rhyme, I swear.)
I have long been a fan of eggs, bacon, muffins, french toast, pancakes and waffles at dinnertime. Even a cinnamon roll on occasion. Not every day, but once in a while? It’s just so ridiculous, you can’t not love it!
(Let’s be clear: Smoothies are not dinner.)
But dinner for breakfast? Also great. Trust me on this.
I’m not talking about eating warmed up leftovers.
I am talking about this Shakshuka Eggs Benedict recipe. It’s a dinner dish turned brunch bite.
Have you ever had shakshuka? It’s a North African dish that’s popular in the Middle East for dinner, but people in Israel eat it for breakfast.
It’s one of our favorite dinner recipes right now, but the breakfast quality gave me the idea to turn it into a brunch dish to share. I’ve been wanting to make it for you for a while.
Essentially, shakshuka consists of eggs poached in a spicy tomato sauce with chickpeas and feta.
The flavors of this vegetarian dish are so bright and warm. The spices include a rich combination of cumin, paprika and chili flakes for a little extra spice.
I use our cast iron skillet to make it on the stove, then pop it in the oven to cook the eggs a little bit longer.
My brunch version is a variation on classic eggs benny, complete with a super easy hollandaise sauce you can make in a blender! (My friend Christine taught me this recipe — so good.)
Plus, the addition of toasted English muffins helps to soak up the sauce.
Drizzled with hollandaise and sprinkled with fresh parsley and feta cheese, this is an easy brunch dish that’s sure to impress.
Comment below if you try this recipe, and be sure to share it on Instagram with the hashtag #feastandwestrecipes.
I hope you enjoy! // susannah
Pin this Shakshuka Eggs Benedict recipe for later!
Yields 4 servings
Inspired by North African shakshuka, this twist on a brunch classic is sure to impress
15 minPrep Time
30 minCook Time
45 minTotal Time
- Preheat oven to 425 degrees.
- In a medium pan (preferably a cast iron skillet), heat the olive oil. Add the onion and garlic. Cook, stirring often, until softened, about 4-5 minutes.
- Stir in the paprika and cumin, and cook until fragrant, about 30 seconds.
- Stir in the chickpeas and tomatoes. Season with salt and pepper.
- Add the water and bring to a simmer. Allow the mixture to bubble until it has thickened, about 5-6 minutes. Stir in half the parsley and a pinch of chili flakes for added spice. Reduce heat to medium-low.
- Make 4 small wells in the tomato mixture, and crack an egg into each well. Season with salt, pepper and feta cheese.
- Transfer skillet to the oven and bake 5-7 minutes. (If your pan isn't ovenproof, continue to cook it on the stove, covered, for 5-7 minutes.)
- While the eggs are cooking, toast the English muffins on medium-low, until warm and slightly crisp.
- Then, make the hollandaise sauce. Place the egg yolks, lemon juice, salt and cayenne pepper in a blender. Blend on low to combine. Use a spatula to scrape down the sides as needed.
- With the blender at medium speed, slowly pour in the hot butter into the egg yolks. The mixture will thicken as you add the butter. Blend for 30 mote seconds until thickened.
- Over half an English muffin, place a scoop of the shakshuka chickpea mixture and one of the shirred eggs. Top with hollandaise sauce and garnish with parsley and feta cheese. Serve immediately.