Recipe

Chili Crisp Shakshuka with Garlicky Yogurt

Perfectly cooked eggs nestled in spicy, tangy, tomato sauce. This chili crisp shakshuka will up your brunch game.

Written by Doobydobap

Chili Crisp Shakshuka with Garlicky Yogurt

This chili crisp shakshuka was honestly so good. It was honestly supposed to be a quick "whatever" meal with pantry items and fridge staples that ended up being the best meal I had last week.

The tangy garlicky yogurt sauce and the slightly numbing chili crisp oil from the szechuan peppercorns were a perfect complement to the jammy, tomato-sauce-engulfed eggs.

Spicy and tangy, just like you my eggie.

Ingredients

  • 1 onion, diced
  • 6 garlic cloves, leave 1 for garlic yogurt
  • 2 tbsp olive oil
  • 1 can whole or pureed tomato
  • 2 eggs
  • pinch of salt & pepper
  • herbs of choice
  • 1 tbsp lao gan ma chili crisp

Toppings

Garlic Yogurt Sauce

  • ½ cup greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, microplaned or finely chopped
  • pinch of salt & pepper

Directions

  1. Preheat oven to 180C or 355F.
  2. Finely slice garlic and dice onion.
  3. In a medium large skillet, drizzle in olive oil.
  4. Add the onion and garlic into the skillet
  1. Sautee on medium heat until the onion and garlic has caramelized into a golden-brown color.
  2. Add the canned tomatoes and smash them down with your spatula. Make sure to season.
  3. After the sauce has rendered into a jammy consistency, transfer to a oven-safe dish.
  1. Make 2 dimples in the sauce for the egg to be nestled in.
  2. Season the eggs with salt & pepper.
  3. Bake at 180C /355F for 15 minutes, or until the egg whites have set. Depending on your dish, this will take anywhere between 10-15 minutes! (Shallower the quicker.)
  4. Serve with chili crisp oil, garlicky yogurt sauce and herbs for garnish. Enjoy!
Where it was shown on!

Chili Crisp Shakshuka with Garlicky Yogurt

4 from 187 votes
Recipe by Doobydobap Course: Lunch, MainCuisine: FusionDifficulty: Easy
Yields

1

servings
Prep time

10

minutes
Bake time

15

minutes

Perfectly cooked eggs nestled in spicy, tangy, tomato sauce. This chili crisp shakshuka will up your brunch game.

Ingredients

  • 1 onion, diced

  • 6 garlic cloves, leave 1 for garlic yogurt

  • 2 tbsp olive oil

  • 1 can whole or pureed tomato

  • 2 eggs

  • 1 pinch salt

  • 1 pinch pepper

  • herbs of choice

  • 1 tbsp lao gan ma chili crisp

  • Sauce
  • ½ cup greek yogurt

  • 2 tbsp extra virgin olive oil

  • 1 garlic clove, microplaned or finely chopped

  • 1 pinch salt

  • 1 pinch pepper

instructions

  • Preheat oven to 180C or 355F.
  • Finely slice garlic and dice onion.
  • In a medium large skillet, drizzle in olive oil.
  • Add the onion and garlic into the skillet
  • Sautee on medium heat until the onion and garlic has caramelized into a golden-brown color.
  • Add the canned tomatoes and smash them down with your spatula. Make sure to season.
  • After the sauce has rendered into a jammy consistency, transfer to a oven-safe dish.
  • Make 2 dimples in the sauce for the egg to be nestled in.
  • Season the eggs with salt & pepper.
  • Bake at 180C /355F for 15 minutes, or until the egg whites have set. Depending on your dish, this will take anywhere between 10-15 minutes! (Shallower the quicker.)
  • Serve with chili crisp oil, garlicky yogurt sauce and herbs for garnish. Enjoy!

Recipe Video

Notes

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Hi, I’m Tina aka Doobydobap!

Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!


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