See Video
SeafoodPUBLIC
Chinese Oil-Exploded Shrimp
Flash-fried jumbo shrimp tossed in a glossy Shaoxing wine and soy sauce glaze with ginger, scallions, and Chinese black vinegar. A classic Shanghai dish that's bold, savory, and ready in minutes.
Breakfast
Shakshuka Brunch Flex
There’s something deeply comforting about shakshuka—the bubbling tomato sauce, the aroma of cumin and paprika, and those soft eggs nestled into the skillet. What started as a breakfast dish quickly became a tradition in our home. This version brings together Middle Eastern and North African flavors with a little heat, creamy feta, and fresh herbs for the kind of meal that makes people gather around the table and stay awhile.
Prep 15 minCook 35 minTotal 50 min1 servingsEasy320 calories
Directions
A rich and spicy tomato skillet loaded with sautéed peppers, warm Middle Eastern spices, perfectly poached eggs, fresh cilantro, and creamy feta cheese. Comforting, vibrant, and perfect for brunch or anytime you want bold flavor in one pan.
- 1.Build the Flavor Base
- 2.Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeño. Cook for 8–10 minutes until softened and lightly caramelized.
- 3.Bloom the Spices
- 4.Stir in the paprika, chili powder, cumin, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.
- 5.Simmer the Tomato Sauce
- 6.Pour in the whole peeled tomatoes and gently crush them with a spoon. Reduce the heat to medium-low and simmer for 15–20 minutes until the sauce thickens and becomes rich and jammy.
- 7.Add the Eggs
- 8.Use a spoon to create small wells in the sauce. Crack the eggs directly into the wells. Cover the skillet and cook for 5–8 minutes, depending on how runny you like your yolks.
- 9.Finish & Serve
- 10.Sprinkle with fresh cilantro and crumbled feta cheese. Serve immediately with warm pita or crusty bread for dipping.
- 11.Chef Tips:
- 12.For deeper flavor, let the tomato sauce simmer a little longer before adding the eggs.
- 13.Add harissa paste or extra jalapeño if you want more heat.
- 14.Use a cast iron skillet for beautiful presentation and even cooking.
- 15.Don’t overcook the eggs—the runny yolks are part of the magic.
Related recipes
See Video
BeefPUBLIC
Moroccan Kefta Meatballs with Eggs
Tender Moroccan-spiced beef meatballs simmered in a rich tomato and pepper sauce, then finished with perfectly poached eggs. This comforting one-pan dish combines bold North African spices with simple ingredients to create a meal that's hearty, flavorful, and perfect for sharing.
See Video
PoultryPUBLIC
Brazilian Chicken
A traditional Bahian chicken stew featuring coconut milk, peanuts, ginger, garlic, and palm oil. Rich, aromatic, and deeply satisfying.