Imagine waking up to the rich aroma of tomato and spices filling the kitchen—a family favorite, Shakshuka is the ultimate cozy breakfast. Using leftover spaghetti sauce makes it even easier, transforming leftovers into a flavorful, hearty dish that’s perfect for any morning.
Why You’ll Love This Recipe
This Shakshuka with Leftover Spaghetti Sauce recipe is ideal for breakfast or brunch. The simmering tomato base, made from your leftover spaghetti sauce, combined with poached eggs, makes a dish that’s both satisfying and packed with flavor. Plus, it’s quick to make and easy on your wallet!
Ingredients
- 2 cups leftover spaghetti sauce (rich tomato base)
- 4 large eggs (poached to perfection in the sauce)
- 1 small onion, diced (optional, for extra flavor)
- 1 bell pepper, diced (adds sweetness and texture)
- Salt and pepper to taste (adjust to preference)
- Fresh parsley or cilantro (for garnish)
- Crusty bread (for serving)
Tools & Equipment
- Large skillet or frying pan: For simmering the sauce and poaching the eggs.
- Wooden spoon: For stirring the sauce.
- Lid: To cover the skillet while cooking the eggs.
- Measuring cups and spoons: For accurate ingredient measurement.
How to Make Shakshuka with Leftover Spaghetti Sauce
Step 1: Sauté the Onion and Bell Pepper
(Optional) In a large skillet, heat a bit of oil over medium heat. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened. This step adds a fresh, aromatic base to the Shakshuka.
Step 2: Add Leftover Spaghetti Sauce
Pour the leftover spaghetti sauce into the skillet with the sautéed vegetables, stirring to combine. Let it simmer for 5 minutes to warm and thicken slightly.
Step 3: Create Wells and Add the Eggs
Using a spoon, make small wells in the sauce, then crack an egg into each well. Sprinkle a bit of salt and pepper over the eggs.
Step 4: Cover and Poach the Eggs
Cover the skillet with a lid and cook for about 5–8 minutes, or until the eggs reach your desired level of doneness. For runny yolks, cook for a shorter time; for firmer yolks, cook a bit longer.
Step 5: Serve and Garnish
Remove the skillet from heat. Garnish with fresh parsley or cilantro and serve with crusty bread to soak up the sauce.
General Notes
- Egg Doneness: Adjust cooking time based on how you prefer your eggs—soft or fully set.
- Spice It Up: For an extra kick, add a sprinkle of red pepper flakes or a dash of hot sauce to the spaghetti sauce.
- Add More Veggies: Feel free to add mushrooms, spinach, or zucchini for extra flavor and nutrition.
Why This Recipe Works
Shakshuka with leftover spaghetti sauce is all about convenience without compromising flavor. The leftover sauce provides a seasoned tomato base, saving you time on chopping tomatoes and adding spices. The result is a hearty, savory breakfast dish that feels special yet is quick to make.
Storing and Reheating Leftovers
Shakshuka is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat in the skillet over low heat, adding a splash of water if needed to loosen the sauce.
Beautiful Recap
This Shakshuka with Leftover Spaghetti Sauce is a perfect way to elevate leftovers into a delicious breakfast dish. With poached eggs nestled in rich tomato sauce, it’s a satisfying meal to start the day. Give this recipe a try the next time you have leftover spaghetti sauce—you’ll be amazed by the flavor!
Recipe Details
- Servings: 2
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Calories: Approximately 250 kcal per serving
Try pairing this dish with our Leftover Spaghetti Sauce ideas to make the most of every bite!
FAQs recipe
1. Can I add extra vegetables to Shakshuka?
Yes! Add veggies like spinach, mushrooms, or zucchini to enhance the flavor and nutrition.
2. How long should I cook the eggs?
Cook for 5–8 minutes, depending on your preferred egg doneness. Shorter time for runny yolks, longer for firmer yolks.
3. What bread pairs best with Shakshuka?
Crusty bread like baguette or sourdough is perfect for scooping up the sauce.