Ah, shakshuka, you are my all-time favorite breakfast. I love changing you up with different ingredients, and serving you for brunch, placing the pan right in the middle of the table, family style. I've created so many variations of shakshuka on my blog over the years – from garbanzo bean shakshuka to spaghetti squash shakshuka, eggplant shakshuka, and even Mexican quinoa shakshuka. This ramen-based recipe is a super-simplified version, so you can make it with very few ingredients on hand.
- Cooking and Prep: 20 m
- Serves: 3
Prepare the Shakshuka
In a skillet, bring marinara sauce, sriracha, and water to a simmer. Add ramen noodles; cook until noodles start to soften, about two minutes. Flip noodles; continue to cook until the block of ramen loosens, another two minutes. (Don’t worry if they are not cooked through; they will continue to cook along with the eggs.)
With a spoon, make a well in the sauce. Crack an egg into a small bowl; gently slide it into the well. Repeat, one by one, making wells and sliding in remaining eggs. Cover the skillet; cook until egg whites are set, four to five minutes. Garnish with scallions and sesame seeds. Serve immediately.
Reprinted from Millennial Kosher by Chanie Apfelbaum with permission from ArtScroll/Mesorah Publications, LTD.