Ramen Shakshuka

Chanie Apfelbaum Recipe By
  • Cooking and Prep: 20 m
  • Serves: 3
  • Contains:

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.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Shakshuka

  1. 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.)

  2. 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.

Acknowledgment

Reprinted from Millennial Kosher by Chanie Apfelbaum with permission from ArtScroll/Mesorah Publications, LTD.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP