Made in one pot, eggs are poached in a simmering mixture of tomatoes, garlic, onions and red peppers.

It’s simple to make and ever so satisfying!

Shakshuka is perfect for sharing with family or friends for breakfast, brunch and even dinner.

My favourite way to enjoy shakshuka is with a side of toasted sourdough. But, depending on which time of day you’re enjoying this recipe you can switch up the sides.

What is shakshuka served with?

• If you’re enjoying this for breakfast or brunch, serve with toasted bread or warmed pita – something you can dip into the sauce!
• If you’re serving for dinner, a light salad makes a nice side and you could also enjoy bread too.

You may have even seen it on brunch menus going by the name ‘eggs in purgatory.’ Either way, it’s an extremely satisfying dish that’s easy to whip up.

This delicious dish is traditionally Mediterranean but you can mix and match spices for your tastes.

Shakshuka 3 Different Ways

• Want to make this with more of an Italian flair? Substitute the spices for a mixture of oregano, basil, red pepper flakes and freshly grated parmesan cheese.
• Want to add some greens to this dish? Mix in a handful or two of chopped swiss chard or kale just before cracking the eggs in to cook.
• Try using mexican flavours like chili powder along with the other spices already in the recipe. You could also use fire roasted tomatoes instead of whole tomatoes and try garnishing with avocado, jalapeño and feta.

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Shakshuka (Poached Eggs in Tomato Sauce)

This easy one pot Shakshuka is a delicious dish. Eggs are poached in a simmering tomato sauce which is perfect to share for breakfast, brunch or dinner!

Course Breakfast, brunch, dinner

Cuisine American

Keyword baked eggs, eggs, shakshuka

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author Jess

Equipment

• medium-large skillet, braiser or cast-iron

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 yellow onion, sliced thin
• 1 red pepper, sliced thin
• 1 tsp kosher salt plus more to taste
• ground pepper
• 2 garlic cloves, minced
• 1 28oz can whole tomatoes with juices (crushed up with spoon in pan)
• 3/4 tsp cumin
• 1 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/4-1/2 tsp chili flakes optional
• 3-5 eggs depending on the size of your pan
• 1/2 cup crumbled feta cheese
• chopped cilantro for garnish

Instructions

• Heat the oil in the pan to medium heat and when the pan is hot, add in the onion, red pepper, salt and pepper.
• Cook until the onion is softened, 5-7 minutes.
• Add minced garlic and cook 1-2 minutes. Stir in cumin, paprika, dried oregano and chili flakes (if using) and cook one more minute.
• Then, add in the tomatoes, breaking the tomatoes up with a spoon or spatula and bring to a simmer.  Cook for 10-15 minutes or until thickened.
• With the back of a spoon, make a little indent in the sauce to crack an egg into. Do this for each egg and sprinkle a bit of salt and pepper on each egg.
• Cover and cook until eggs are set (egg whites set and yolks a bit runny), about 5-7 minutes - the timing depends on how runny you like the egg yolks. If you like firmer yolks add another 1-2 minutes.
• Top with feta and cilantro. Serve with toasted bread.

Shakshuka is a seriously good way to serve brunch to a crowd. So, here’s a few meal prep tips:

• Chop and prep all ingredients including measuring all spices, set out the pan you’re going to use and get everything ready by the stovetop. Serve your guests a cocktail or mocktail when they arrive and then cook while you sip and chat.
• Want to get really ahead of the game? Make the entire dish up until the tomato mixture is done simmering. Turn off the heat, cover with a lid and when you’re almost ready to eat bring the tomato mixture back to a simmer. The, follow the rest of the recipe instructions.

Looking for other delicious breakfast or brunch dishes!? Check out my Easy Skillet Coconut & Almond Granola or Swiss Chard, Goat Cheese & Leek Frittata.

Until the next cooking adventure,
Jess

DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.

The post Shakshuka (Poached Eggs in Tomato Sauce) appeared first on Cooking in my Genes.

I re-discovered my love for frittatas because of their versatility; the ingredient variations are endless!

Whether for breakfast, lunch or dinner, this Swiss Chard, Goat Cheese and Leek Frittata is sure to become a go-to easy meal.

Especially in the Winter months, hearty greens like the swiss chard in this frittata take centre stage. Not only is swiss chard in season, these greens keep their flavour when cooked.

I also LOVE cooking with leeks during this time of year; they bring so much flavour when sautéed.

It’s easy to mix up the toppings too like adding fresh tomatoes or a medley of herbs.

So with all of these delicious greens and creamy goat cheese, you can bet this frittata packs a flavour punch!

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Swiss Chard, Goat Cheese & Leek Frittata

With hearty greens and creamy goat cheese, this frittata is perfect for the cooler months and when in need of an easy breakfast, brunch or dinner!

Course Breakfast, brunch, dinner

Cuisine American

Keyword frittata

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Jess

Ingredients

• 6 eggs
• 1/4 cup whole milk
• 1 cup crumbled goat cheese
• 2 tbsp extra virgin olive oil
• 1 large leek, white and light green parts only, halved and chopped
• 1 cup chopped swiss chard (pack into the cup) stems discarded, only leaves chopped
• 1 tsp kosher or sea salt
• ground pepper
• red pepper flakes Optional

Toppings

• fresh tomatoes chopped in half with a drizzle of olive oil and pinch of salt and pepper
• fresh herbs like thyme, basil and parsley

Instructions

• Pre-heat oven to 400F.
• Whisk eggs and whole milk until combined then stir in 1/2 cup crumbled goat cheese. Set aside.
• In a 10 inch oven-proof skillet (cast iron works well), warm 1 tbsp oil over medium heat and add the leeks. Cook for about 5-7 minutes, until the leeks become soft.
• Next, stir in the swiss chard, salt and a few turns of ground pepper and cook for about 2-3 minutes until the leaves start to wilt.
• Turn the heat to medium-low and stir in 1 tbsp oil to combine well. Pour in the egg mixture and sprinkle with the remaining 1/2 cup of crumbled goat cheese and optional pinch of red pepper flakes.
• Cook over the medium-low heat until the edges start to set, about 4-5 minutes. 
• Then, transfer the skillet to the middle rack of the oven and cook for 8-10 minutes, until the edges are golden brown and the eggs are set.
• Cool in the pan for about 5 minutes, cut into slices and then serve!
• Top with fresh tomatoes and/or a medley of fresh herbs and serve with toast. Frittata leftovers can be stored in the fridge for up to 3 days.

Notes

Don't have all of the ingredients!? Here are a couple of substitutions:

1 cup goat cheese = 1 cup your favourite cheese

1 cup swiss chard = 1 cup chopped vegetable (may need to sauté this a little longer)

If you don't have a leek, use a 1/2 cup of chopped onion.

This dish is perfect for breakfast, lunch or dinner! And to make it a complete meal you could add a simple green salad and serve with crusty bread.

Depending on your mood or tastes, you can really make this dish your own.

Ingredient Substitutions:

If you want to substitute ingredients, you can follow the amounts in the recipe:

• 1 cup goat cheese = 1 cup your favourite cheese
• 1 cup swiss chard = 1 cup chopped vegetable (may need to sauté this a little longer)
• If you don’t have a leek, use a 1/2 cup of chopped onion.

Here are a few of my favourite combinations:

• Cheddar cheese and broccoli
• Swiss or gruyere cheese and mushrooms
• Cheddar cheese and shredded sweet potato

So, save this recipe as an easy and quick meatless meal for any meal, anytime.

And, if you are loving this recipe, check out my Savoury Turkey Breakfast Sausage Egg Muffins too!

Until the next cooking adventure,
Jess

The post Swiss Chard, Goat Cheese & Leek Frittata appeared first on Cooking in my Genes.

Filled with my favourite savoury ingredients like sweet potato, sage and spinach, the flavours complement the Turkey Breakfast Sausages  perfectly to create a dish you’re sure to come back for.

I partnered with Lilydale Canada to bring you this delicious breakfast recipe that’s packed full of flavour and easy to make for the week ahead – certainly a dish worth celebrating!

Lilydale is celebrating 75 YEARS as a Canadian company. They originally started as an Alberta Farmers cooperative and today are Canada’s premier poultry provider. We eat a lot of chicken and turkey in our house and I like to know I can support our Canadian farmers by enjoying Lilydale products at home!

So with that in mind, I wanted to create a delicious dish with simple, seasonal flavours that you will keep coming back to. Plus, with the addition of Lilydale’s Turkey Breakfast Sausages, this recipe is really a match made in recipe heaven!

Making for a fun presentation, muffin tins are such a versatile piece of kitchen equipment and I especially love to use them for egg dishes. I find these Savoury Turkey Breakfast  Sausage Egg Muffins appealing because it makes the dish instantly easy-to-handle for wherever your day takes you.

And with Autumn right around the corner, this combination of sweet potato, sage and Lilydale Turkey Breakfast Sausage will have you feeling all the fall feels. (And dare I say, this dish would be lovely for upcoming holidays too like Thanksgiving and Christmas breakfasts.)

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Savoury Turkey Breakfast Sausage Egg Muffins

These Savoury Turkey Breakfast Sausage Egg Muffins are a delicious and easy recipe that will do just the trick for weekdays or brunch on the weekend! Filled with sweet potato, sage and spinach, plus turkey breakfast sausage, this is a dish you’re sure to come back for.

Course Breakfast, brunch

Cuisine American

Keyword eggs

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 12

Author Jess

Ingredients

• 375 g package of Lilydale Turkey Breakfast Sausages
• 3 cups grated sweet potato about 1 medium sweet potato
• 1/2 tbsp fresh sage minced
• 1/4 tsp kosher salt
• pinch pepper
• 3/4 cup chopped spinach
• 8 large eggs
• 1/3 cup plain greek yogurt
• 1/2 cup shredded old cheddar cheese
• To serve: avocado arugula or hot sauce

Instructions

• Pre-heat oven to 375F.
• In a medium frying pan, cook the turkey breakfast sausage according to package directions, until cooked through to an internal temperature of 165F (74C).
• Grease your muffin tins well with a nonstick cooking spray and set aside and while the sausages are cooking prep the other ingredients (sweet potato, sage, spinach).
• Once the turkey breakfast sausages are done cooking, remove from the frying pan and wipe out most of the pan, leaving a little bit of oil in the pan (if there isn’t much oil in the pan, add a 1 tbsp olive oil to the pan).
• Turn the frying pan back on to medium heat and add in oil. Then, add in the shredded sweet potato, salt, pepper and sage, sautéing for about 5 minutes and stirring constantly until the sweet potato has softened.
• Remove from the heat and stir in the spinach until combined.
• Chop the cooked turkey breakfast sausage into 1/2 inch pieces and stir into the sweet potato mixture.
• In a large bowl whisk together the eggs and yogurt.
• Distribute the sweet potato-turkey breakfast sausage-sage mixture equally between each muffin cup. Then evenly pour egg mixture into each muffin cup and sprinkle shredded cheese over the top of each muffin.
• Cook for about 20 minutes, until eggs are set. Then let stand for 5 minutes before removing from the muffin tin.

Notes

Equipment: 12 muffin tin, frying pan

**These egg muffins will last 4 days in the fridge. Reheat in the microwave or oven at a low temperature for a quick breakfast or eat them on the go!**

These Savoury Turkey Breakfast Sausage Egg Muffins are an excellent way to meal-prep for the week and pair beautifully with avocado and arugula.

Or, they are easy to make and are sure to please a breakfast or brunch crowd if you’re entertaining!

Whichever way you enjoy these Savoury Turkey Breakfast Sausage Egg Muffins, I hope you love them!

Want more inspo for cooking with Lilydale!? Check out their delicious, premium chicken and turkey products.

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Lilydale Canada for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Savoury Turkey Breakfast Sausage Egg Muffins appeared first on Cooking in my Genes.