Brunch is already my favorite meal, a leisurely affair that blends breakfast and lunch into one glorious feast. But what if we took two brunch titans – the spicy, saucy warmth of Shakshuka and the elegant, layered perfection of Eggs Benedict – and combined them into something truly extraordinary? Add some crispy bacon and salty feta, and you’ve got a dish that’s nothing short of revolutionary. This Shakshuka Eggs Benedict Bacon Feta Brunch is a bold fusion that promises an explosion of flavors and textures in every single bite. It’s a little bit spicy, a little bit savory, wonderfully creamy, and undeniably decadent. Get ready to elevate your brunch game to legendary status!

Why I Love This Recipe

This recipe is a stroke of brunch genius that I simply adore for several reasons:

• Flavor Fusion Masterpiece: It marries the rustic, spiced tomato base of shakshuka with the classic poached egg and English muffin, then elevates it with crispy bacon and tangy feta. It’s a symphony of tastes!
• Textural Delight: You get the crispness of the English muffin and bacon, the softness of the toasted egg white, the runny yolk, and the tender, saucy base. Every forkful is exciting.
• Visually Stunning: This dish looks incredibly impressive, making it perfect for entertaining or a special weekend treat.
• Customizable Heat: You control the spice level in the shakshuka base, allowing you to tailor it to your preference.
• Seriously Satisfying: It’s a hearty and complete meal that will keep you full and happy for hours.

Ingredients

Here’s what you’ll need to create this epic brunch fusion:

• 4 eggs (for the shakshuka)
• 1/2 cup marinara sauce (or canned crushed tomatoes)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 slices of bacon
• 1/4 cup crumbled feta cheese
• 2 English muffins, split and toasted
• 1 tablespoon white vinegar (for poaching eggs)
• 4 eggs (for poaching – yes, you’ll need 8 total if you want both types of eggs on each half of the English muffin, as implied by the instructions. If you only have 4 eggs total, consider serving one type per muffin half or simply use 4 for shakshuka and omit poached, or vice-versa.)

Swaps and Notes

• Marinara Sauce: A good quality, plain marinara sauce works perfectly. You can also use canned crushed tomatoes and add a pinch of sugar to balance acidity. For extra depth, sauté some diced bell peppers or onions before adding the sauce.
• Spices: Smoked paprika can add another layer of flavor. A pinch of cayenne pepper would give it more heat if desired.
• Bacon: Crispy bacon is key for texture. Feel free to use turkey bacon for a lighter option.
• Feta Cheese: The salty, tangy notes of feta are wonderful here. If you’re not a fan, goat cheese or even a sprinkle of Parmesan could work.
• English Muffins: Freshly toasted English muffins provide the perfect sturdy base. You could also use toasted sourdough or brioche slices.
• Eggs: Using fresh eggs for poaching is crucial for neat, cohesive whites. The vinegar helps the whites set quickly.

Steps for the Recipe

1. Preheat Oven: Start by preheating your oven to 375°F (190°C).
2. Prepare Shakshuka Base: In a small, oven-safe skillet (a 6-8 inch cast iron skillet works perfectly for 4 eggs), heat the marinara sauce over medium heat. Stir in the cumin, paprika, salt, and pepper. Let it simmer gently for 2-3 minutes to allow the flavors to meld.
3. Add Eggs to Shakshuka: Using the back of a spoon, create four small wells in the simmering sauce. Carefully crack one egg into each well. Season the eggs lightly with a touch more salt and pepper.
4. Bake Shakshuka: Carefully transfer the skillet to the preheated oven. Bake for about 10-12 minutes, or until the egg whites are just set but the yolks are still wonderfully runny. Baking time may vary based on your oven and desired yolk consistency.
5. Cook the Bacon: While the shakshuka is in the oven, cook the bacon in a separate skillet over medium heat until it’s perfectly crispy. Remove the bacon, drain it on paper towels, and set aside.
6. Prepare for Poached Eggs: Fill a large saucepan with about 3-4 inches of water and bring it to a gentle simmer (small bubbles, not a rolling boil). Add the white vinegar to the water – this helps the egg whites coagulate better.
7. Poach Eggs: Carefully crack your remaining four eggs individually into small bowls or ramekins. Gently slide each egg into the simmering, vinegared water. Cook for about 3-4 minutes, or until the whites are set and opaque but the yolks are still beautifully runny. Remove the poached eggs with a slotted spoon and drain any excess water.
8. Assemble the Brunch: To assemble this glorious fusion dish, place a slice of crispy bacon on top of each toasted English muffin half. Carefully place one baked shakshuka egg (scooping some sauce with it) on top of the bacon on one English muffin half. Then, place a freshly poached egg on top of the bacon on the other English muffin half (or stack them for an extra indulgent experience, if using 8 eggs total).
9. Garnish: Generously sprinkle crumbled feta cheese over both the shakshuka egg and the poached egg.
10. Serve Immediately: Serve your Shakshuka Eggs Benedict Bacon Feta Brunch immediately and prepare for an explosion of flavors in every bite!

Tips for Success

• Don’t Overcook Eggs: The key to both the shakshuka eggs and poached eggs is a runny yolk. Watch them carefully!
• Fresh Eggs for Poaching: Fresher eggs hold their shape better when poached.
• Gentle Simmer: For poaching, avoid a rapid boil. A gentle simmer is ideal for perfectly cooked eggs.
• Warm Plates: Serve on warm plates to keep everything at the optimal temperature.
• Seasoning Layers: Season each component (sauce, eggs, etc.) for maximum flavor impact.

Serving Suggestions and Pairings

This brunch masterpiece is a meal in itself, but here are some ideas to complement it:

• Coffee or Mimosas: The perfect beverage companions for any decadent brunch.
• Fresh Fruit Salad: A light and refreshing fruit salad provides a nice contrast to the rich flavors.
• Home Fries: A side of crispy home fries or roasted potatoes would be a hearty addition.
• Simple Green Salad: A small, lightly dressed green salad can balance the richness.
• Other Breakfast Favorites: If you’re hosting a larger brunch, consider serving alongside lighter options like The Viral Cottage Cheese Pancake or a 3-Ingredient Egg Wrap for variety.

Storage and Leftover Tips

This dish is truly best enjoyed immediately due to the nature of poached eggs and warm sauce.

• Storage: Leftover shakshuka sauce can be stored in an airtight container for 2-3 days. Cooked bacon can be stored separately. Poached eggs do not store well.
• Reheating: Reheat shakshuka sauce gently on the stovetop. Cook fresh eggs and bacon for the best results.

More Recipes You Will Love

If you loved the innovative and delicious spirit of this brunch fusion, you’ll definitely want to check out these other fantastic recipes from Chefmaniac:

• For another easy and comforting breakfast, my One-Pan Breakfast Bake is a great way to start the day.
• If you appreciate the elegance of warm, gooey cheese, my Baked Brie Appetizer is another effortless way to impress guests.
• And for a sweet treat that uses up ripe bananas, my Chocolate Chip Banana Bread is a beloved classic.

Final Thoughts

This Shakshuka Eggs Benedict Bacon Feta Brunch is a testament to the fact that culinary creativity knows no bounds. It’s a bold, flavorful, and incredibly satisfying dish that will redefine your idea of what brunch can be. Don’t be afraid to experiment and combine your favorite flavors – sometimes, the most unexpected pairings lead to the most delicious results!

Did you try this epic brunch mashup? What was your favorite part of this flavorful fusion? Let me know in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipe ideas!