Makes 4 sandwiches<\/p>\n
For the spicy tomato sauce:<\/strong><\/p>\n * 1 tablespoon extra-virgin olive oil For everything else:<\/strong><\/p>\n * 4 large eggs Make the spicy tomato sauce: Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the cumin, paprika and cayenne and stir until fragrant, about 30 seconds. Add the tomatoes with their juices and bring to a boil. Reduce the heat to medium-low and cook at a brisk simmer, stirring often, until the juices thicken, about 10 minutes. Season with salt and pepper.<\/p>\n Using the back of a large spoon, make 4 evenly spaced wells in the sauce. Crack an egg into each well. Cover the skillet and simmer over medium-low heat until the whites are set, but the yolks are still runny, 4 to 5 minutes. Season the eggs with salt and pepper. Sprinkle with the cheese and parsley (feta cheese does not melt). Remove from the heat.<\/p>\n For each sandwich, place a roll on a dinner plate. Use a large spoon to transfer an egg and a serving of the sauce onto the roll bottom. Cap with the roll top, cut in half, and serve immediately with a fork and knife.<\/p>\n This shakshuka breakfast sandwich is a creative twist on the classic brunch dish. By incorporating the spicy tomato sauce into a sandwich, chef Owen Han has created a satisfying and filling meal. The addition of feta cheese and parsley adds a burst of flavor, while the avocado provides creaminess. This sandwich is perfect for a weekend brunch or a quick breakfast on-the-go.<\/p>\n A: Shakshuka is a North African dish consisting of eggs poached in a spicy vegetable sauce.<\/p>\n A: Feta cheese adds a salty, tangy flavor to the sandwich and provides a nice contrast to the sweetness of the tomato sauce.<\/p>\n A: Yes, feel free to add or subtract ingredients to suit your taste preferences. For example, you could add sliced avocado or a sprinkle of red pepper flakes for extra flavor.<\/p>\n A: Leftover shakshuka sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently before using.<\/p>\n","protected":false},"excerpt":{"rendered":" Shakshuka Breakfast Sandwich Makes 4 sandwiches INGREDIENTS For the spicy tomato sauce: * 1 tablespoon extra-virgin olive oil * 1 small yellow onion, chopped * 1\/2 large red bell pepper, seeded and cut into \u00bd-inch dice * 3 cloves garlic, minced * 1\/2 teaspoon ground cumin * 1\/2 teaspoon sweet or smoked paprika * 1\/8 […]<\/p>\n","protected":false},"author":3,"featured_media":1701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-1700","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i1.wp.com\/www.dailynews.com\/wp-content\/uploads\/2024\/11\/SJM-L-SANDORECIPE-1027-03.jpg?w=1024&h=715&w=1024&resize=1024,715&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/1700"}],"collection":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/comments?post=1700"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/1700\/revisions"}],"predecessor-version":[{"id":1702,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/1700\/revisions\/1702"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/media\/1701"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/media?parent=1700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/categories?post=1700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/tags?post=1700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n* 1 small yellow onion, chopped
\n* 1\/2 large red bell pepper, seeded and cut into \u00bd-inch dice
\n* 3 cloves garlic, minced
\n* 1\/2 teaspoon ground cumin
\n* 1\/2 teaspoon sweet or smoked paprika
\n* 1\/8 teaspoon cayenne pepper
\n* 14.5-ounce can of diced tomatoes
\n* Fine sea salt and freshly ground black pepper<\/p>\n
\n* 1\/2 cup crumbled feta cheese
\n* 2 tablespoons finely chopped, fresh flat-leaf parsley or cilantro
\n* 4 crusty round sandwich rolls, such as kaiser rolls, split, brushed with olive oil and toasted<\/p>\nDIRECTIONS<\/h4>\n
Conclusion<\/h4>\n
FAQs<\/h4>\n
Q: What is shakshuka?<\/h5>\n
Q: What is the significance of using feta cheese in this recipe?<\/h5>\n
Q: Can I customize this recipe to my taste?<\/h5>\n
Q: How do I store leftover shakshuka sauce?<\/h5>\n