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BLT Shakshuka
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5 from 2 votes

BLT Shakshuka

Delicious crossover! This BLT shakshuka combines the Middle Eastern dish with the ingredients of the classic American sandwich. Perfect for breakfast, brunch and basically any time of the day.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, Middle Eastern
Diet: Gluten Free, Low Calorie
Servings: 4
Calories: 227kcal
Author: Yvonne

Ingredients

  • 1 red onion
  • 2 garlic cloves
  • 4 bacon slices
  • 350 g cherry tomatoes (2 cups)
  • 50 g spinach (¼ cup)
  • 4 (medium) eggs
  • 2 tablespoon olive oil
  • 1 teaspoon hot paprika powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • pepper to taste

Instructions

  • Peel and finely chop onion and garlic. Roughly chop tomatoes and spinach, and set them aside.
  • Heat a non-stick pan on medium to high heat. Arrange bacon slices next to each other and roast for about 2 minutes until crispy, flipping halfway through. Remove from pan and set aside on a paper towel to get rid of excess fat.
  • Add olive oil to the same pan and roast onion on medium heat for about 2 minutes. Add hot paprika, cumin and garlic, and roast for a couple of seconds. Add chopped tomatoes and 100ml (½ cup) water and cook on high for about 5 minutes, stirring occasionally. Turn down the heat to low, add spinach and stir.
  • Make four holes into the tomato sauce and crack in the eggs. Cover the pan with a lid and let steep for about 5 minutes until eggs are slightly cooked but still runny. Remove pan from heat.
  • Break up the roasted bacon into pieces, sprinkle over the shakshuka and serve with bread of choice.

Nutrition

Serving: 1serving | Calories: 227kcal