Quick Brunch recipe: Shakshouka with Cheese

It’s been said that breakfast is the most important meal of the day, but between work and school, it seems that everyone is in a rush these days. No time to spare before running out the door each morning. Then after a long week, most of us want to enjoy our weekend with a couple of extra hours of sleep! How can we get the family together again? Brunch! The best part is that it is so easy because there is so little cooking involved.

Set out bowls of olives, fig jam, gishta, lebna, and plates of cheese and turkey slices, all which are easily available at the deli counter. Keep life simple! Then, prepare these individual portions of shakshouka and allow them to be the star of the show! Make sure that there is plenty of hot bread and a very large pot of tea!

Now, I can’t claim that preparing these eggs and serving all of these delicious little sides will solve all of life’s problems, but they might go a long way towards getting a group of people smiling on a weekend morning!


  • Extra large eggs
  • Puck cheese
  • 1 large onion, finely chopped
  • 2 large tomatoes, chopped
  • 1 cube maggi
  • 1 tsp. buharat
  • ½ tsp cinnamon
  • Olive oil


Fry onions in olive oil over medium heat until they begin to go golden in color. This means that the onions are caramelizing and the flavor becomes mild and slightly sweet. Add the tomatoes, maggi, and spices, and cook until the tomatoes form a deep colored, delicious sauce.

Spoon this sauce into four individual ramekins. Be generous! Then put a well-rounded teaspoon of Puck cheese in the center of each one. Crack an egg into each dish. (For bigger appetites, crack two eggs into each dish)


Place the ramekins into a baking dish which has about half an inch of water in the bottom. Place into a very hot oven for 15 to 20 minutes, depending on how soft or firm you like your eggs. When done, run a knife around the edge of each egg to loosen, and carefully invert each onto a small plate, and serve.

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