New York-Style Jazz Brunch Shakshuka
A soulful twist on traditional shakshuka featuring smoky roasted tomatoes and perfectly poached eggs, perfect for a lively brunch. This mediterranean-inspired breakfast (vegetarian) ready in about 40 minutes combines olive oil, large, diced red bell pepper, medium, diced yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp olive oil
- 1 large, diced red bell pepper
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 28 oz can canned crushed tomatoes
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 6 large eggs
- 1/4 cup chopped, for garnish fresh parsley
- 1/2 cup crumbled (optional) feta cheese
- for serving warm crusty bread
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 large diced red bell pepper and 1 medium diced yellow onion, sautéing for 7 minutes until softened and slightly caramelized.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp chili flakes, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
- Step 3: Pour in 28 oz canned crushed tomatoes, stir well, and simmer uncovered for 15 minutes until thickened and the sauce darkens slightly.
- Step 4: Make 6 small wells in the sauce with a spoon and carefully crack 6 large eggs into each well. Cover the skillet and cook for 6-8 minutes over low heat until the egg whites are set but yolks remain runny.
- Step 5: Remove from heat and sprinkle with 1/4 cup chopped fresh parsley and 1/2 cup crumbled feta cheese if using. Serve immediately with warm crusty bread for dipping.
Frequently asked questions
How long does New York-Style Jazz Brunch Shakshuka take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover New York-Style Jazz Brunch Shakshuka?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in New York-Style Jazz Brunch Shakshuka?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale New York-Style Jazz Brunch Shakshuka for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is New York-Style Jazz Brunch Shakshuka vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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