Chili Crisp Shakshuka with Garlicky Yogurt

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

4. Sautee on medium heat until the onion and garlic has caramelized into a golden-brown color.
5. Add the canned tomatoes and smash them down with your spatula. Make sure to season.
6. After the sauce has rendered into a jammy consistency, transfer to a oven-safe dish.

7. Make 2 dimples in the sauce for the egg to be nestled in.
8. Season the eggs with salt & pepper.
9. 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.)
10. Serve with chili crisp oil, garlicky yogurt sauce and herbs for garnish. Enjoy!

Chili Crisp Shakshuka with Garlicky Yogurt

4 from 267 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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