This recipe was inspired by the popular Middle Eastern dish shakshuka — an aromatic tomato and pepper sauce that’s topped with eggs for a satisfying meal any time of the day. Here, a similar sauce is simmered with sweet honey until jammy and then chilled for a different kind of spread on your morning toast. Each serving is topped off with a fried egg and sliced avocado for a quick and filling breakfast that aligns with the Mediterranean diet.
| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 medium red bell pepper, diced
- 1 small onion, diced
- Pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- One 28-ounce can whole peeled tomatoes, juices reserved
- 1/2 cup honey
- 4 large eggs
- 4 slices whole wheat bread, toasted, for serving
- 1 avocado, thinly sliced
- Hot sauce, for serving, optional
Instructions
- Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
- Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
- Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
- For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 508 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 11 g |
| Sugar | 44 g |
| Protein | 14 g |
| Cholesterol | 186 mg |
| Sodium | 1013 mg |
Reviews
The recipe ingredient list says whole peeled tomatoes, juices reserved. However, the direction say to add the tomatoes with the juices to the pan. I’m assuming the juices are being used and NOT reserved. Is that correct? I’m anxious to try this but want to be sure I’m doing it correctly. I haven’t made it yet so can’t accurately rate it.
This looks really yummy! Unfortunately, I cannot use this recipe without having the nutritional information. I really wish that Food Network would consistently publish that info for those of us who need to watch intake.