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Flavorful Mediterranean Shakshuka Benedict

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A vibrant and satisfying brunch recipe that combines the bold, spiced flavors of Mediterranean shakshuka with the creamy, buttery richness of classic eggs Benedict, topped with hollandaise sauce and served on toasted English muffins.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14 oz / 400 g) crushed tomatoes (San Marzano if available)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • ¼ cup (30 g) crumbled feta cheese (optional but recommended)
  • 4 large eggs (room temperature)
  • 2 English muffins, split and toasted
  • Butter for toasting the muffins
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • ½ cup (115 g) unsalted butter, melted and warm
  • Salt and cayenne pepper, to taste

Instructions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion for about 4 minutes until soft and translucent.
  2. Add minced garlic and diced red bell pepper; cook for another 3-4 minutes until fragrant and slightly softened.
  3. Add crushed tomatoes, ground cumin, smoked paprika, chili flakes (if using), salt, and pepper. Stir well and reduce heat to low. Simmer gently for 8-10 minutes until sauce thickens slightly.
  4. While sauce simmers, prepare hollandaise: whisk 3 egg yolks and 1 tablespoon lemon juice in a heatproof bowl until light and slightly thickened.
  5. Set bowl over simmering water (double boiler). Slowly drizzle in warm melted butter while whisking continuously until sauce is thick and creamy. Season with salt and cayenne pepper. Remove from heat.
  6. Toast English muffins and butter them lightly while warm.
  7. Poach eggs: bring a medium saucepan of water to a gentle simmer with a splash of vinegar. Crack eggs into small bowls and gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towel.
  8. Create 4 small wells in the tomato sauce and nestle poached eggs into them. Cover skillet and let sit for 1 minute to meld flavors and warm eggs.
  9. To serve, place toasted English muffin halves on plates, spoon shakshuka sauce with eggs on top, drizzle with warm hollandaise sauce, and sprinkle with chopped parsley and crumbled feta.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of hot water slowly to bring it back together. Use fresh, room temperature eggs for easier poaching. Keep water at a gentle simmer to avoid tough egg whites. For gluten-free, use gluten-free English muffins or polenta slices. Hollandaise is best made fresh but can be kept warm for a few hours.

Nutrition

Keywords: shakshuka, eggs Benedict, brunch recipe, Mediterranean, hollandaise sauce, poached eggs, tomato sauce, easy brunch

Find it online: https://lumalunch.com/flavorful-mediterranean-shakshuka-benedict-recipe-easy-homemade-brunch-idea/