Sunday Brunch: Shakshouka with Duck Eggs

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For this Sunday’s brunch in Bed(stuy), I decided to make one of my favorite Middle Eastern dishes – Shakshuka!

I’ve seen Shakshuka spelled a couple different ways (Chakchouk being a popular one) and I’ve found recipes for this dish throughout Arab and Middle Eastern cultures (from Turkey to Algeria to Israel). It’s believed to have originated in Tunisia, but no matter the variations at it’s heart it’s a simple one pot dish of eggs softly cooked in a spicy tomato sauce.

It’s quite similar to huevos rancheros really!

After experimenting with quail eggs, I thought this would be a perfect dish in which to try duck eggs! As I mentioned, while I’ll eat most anything, eggs for some reason have freaked me out a bit and trying something other than chicken eggs has been a good challenge.

Breakfast in Bed(stuy) / Duck Eggs

I bought these from Quattro’s Farm up in Pleasant Valley, NY at the Union Square Greenmarket!

I can’t really speak to the difference in flavor to these duck eggs, but I can say they were larger and harder to crack. The white part of the egg was a lot thinner than with a chicken egg and these took longer to cook than I expected. If you do sub duck eggs in for this recipe, just keep an eye on them and cook them a bit longer… I’d say about 15 minutes simmering in the tomato sauce.

To stick with the traditional North African flavors of this dish, I found some great lamb merguez sausage (also at the farmer’s market)! It was sweet and a little spicy and perfect in combination with this dish.

Breakfast in Bed(stuy) / Catskill Merino Lamb

I highly recommend picking some up if you’re going to make this dish yourself! I am in love with merguez now!

And finally, another option for this dish would be to use harissa paste in addition to your common household spices. Harissa is a traditional North African paste made of hot chili peppers and is most popular in Tunisia where it’s said to be their main condiment of choice.

Breakfast in Bed(stuy) / Harissa

I’ve even seen this dish called “Eggs in Purgatory,” as a reference to how spicy it can be… I, for one, like mild spice so I just added a hint of the harissa, but feel free to add more or less depending on your preference!

Without further ado…

Shakshuka with Duck Eggs

3 tbsp extra-virgin olive oil

1 large yellow onion, chopped

1 large green bell pepper, chopped

3 garlic cloves, minced

½ pound merguez sausage, cut into 1/2-inch thick-slices

1 tsp harissa paste

1 tsp ground cumin

1 tsp paprika

1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped

1 tbsp tomato paste

¾ tsp salt, more as needed

¼ tsp black pepper, more as needed

1¼ cups feta cheese, crumbled

6 large duck eggs

Chopped cilantro, for serving

Pita bread for serving

Heat oil in a medium frying pan over medium heat. Add onion and bell pepper and cook until onions are softened and bell peppers begin to char, about 5 minutes.

Breakfast in Bed(stuy) / Shakshouka with Duck Eggs

Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.

Breakfast in Bed(stuy) / Shakshouka with Duck Eggs

Stir in harissa paste, spices, tomato paste and cook until fragrant about 30 seconds. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until flavors are melded, about 10 to 15 minutes.

Breakfast in Bed(stuy) / Shakshouka with Duck Eggs

Create little wells in the sauce for each egg then break one eggs into each well. Cover and continue to cook for about 7 to 10 minutes, until the eggs are set.

Breakfast in Bed(stuy) / Shakshouka with Duck Eggs

Sprinkle with crumbled feta, chopped cilantro and serve with warm pita bread.

Breakfast in Bed(stuy) / Shakshouka with Duck Eggs

Here you have a North African speciality perfect for Sunday brunch! I love these flavors with the merguez and the harissa with the creamy feta and warm pita bread! The duck eggs are a nice touch, but regular eggs would be great too. And the beauty of the dish is it’s one pot simplicity… dig into this hearty egg dish with the knowledge you have very few dishes to do after! I don’t know about you, but that’s music to my ears!

Until next time, bon appetit!

5.0 from 1 reviews
Shakshouka with Duck Eggs
 
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 3 garlic cloves, minced
  • ½ pound merguez sausage, cut into ½-inch thick-slices
  • 1 tsp harissa paste
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • 1 tbsp tomato paste
  • ¾ tsp salt, more as needed
  • ¼ tsp black pepper, more as needed
  • 1¼ cups feta cheese, crumbled
  • 6 large duck eggs
  • Chopped cilantro, for serving
  • Pita bread for serving
Instructions
  1. Heat oil in a medium frying pan over medium heat. Add onion and bell pepper and cook until onions are softened and bell peppers begin to char, about 5 minutes.
  2. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.
  3. Stir in harissa paste, spices, tomato paste and cook until fragrant about 30 seconds. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until flavors are melded, about 10 to 15 minutes.
  4. Create little wells in the sauce for each egg then break one eggs into each well. Cover and continue to cook for about 7 to 10 minutes, until the eggs are set.
  5. Sprinkle with crumbled feta, chopped cilantro and serve with warm pita bread.
 

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