digest
Short Summary
Main recommendation: Make shakshuka quickly by using store-bought Sabra mbukha (a cooked tomato-pepper-garlic dish) in place of chopping fresh vegetables, then baking eggs right in the sauce in one pan. The video presents this as a shortcut version of the traditional Israeli/Middle Eastern breakfast of eggs poached in a spiced tomato and pepper sauce.
Key Points
- The shortcut replaces the chopping of tomatoes, peppers, and onions with two 14 oz containers of Sabra Moroccan mbukha.
- Traditional spicing (cumin, sweet paprika, black pepper, and optional chili or cayenne) is built in the pan before the sauce goes in.
- Eggs are cracked into wells made in the sauce, so the dish is cooked and served from a single pan.
- The speaker frames the dish as suitable for breakfast or any time of day.
Details Worth Noting
- Concrete instructions:
- Heat about 1 tablespoon of olive oil in a pan until hot.
- Add about 1 teaspoon cumin, 1 teaspoon sweet paprika, and about 1/4 teaspoon fresh cracked black pepper. Add chili flakes or cayenne to taste, and stir for about one minute to release flavor.
- Add two 14 oz containers of Sabra Moroccan mbukha and mix to incorporate the spices. A mix of mbukha and Sabra capanado, or two capanado containers, can also be used.
- Make a well in the sauce for each egg, using six eggs total, and add them gently so the yolks do not break.
- Add a small pinch of salt on the eggs.
- Bake in a preheated 400°F oven for 7 to 10 minutes for runny yolks, or longer for firm yolks.
- Optional: poach on the stovetop with a lid instead of baking.
- Finish with fresh cracked black pepper and torn cilantro or parsley, and serve straight from the pan.
- Spice amounts are described as adjustable to taste; the speaker says to add more heat if you like it or leave it out if you don't.
- Sabra mbukha is named as the shortcut ingredient, and the video notes it is a cooked dish of tomatoes, peppers, and garlic.
Bottom Line
A shortcut shakshuka can be made in about the time it takes to bake the eggs by using pre-cooked mbukha and a single pan, making it a practical option when you want to skip the chopping.
