Shakshuka is a brunch favorite. I love that it can be made with ingredients that you probably have on hand. A few Sunday's ago, we were hosting a party and actually starving from from running around setting up. I knew we had to eat asap so we could greet our guests on a full stomach. I was debating if we should order Uber eats but honestly, nothing sounded appetizing. So I fished around the pantry and pulled off an epic shakshuka with leftover sourdough from Shabbos! In this fun spin of shakshuka alla vodka, I use Lieber's premade vodka sauce in a pinch for a really easy meal. If your looking for some good 9 days dinner inspo, I highly recommend trying this easy spin on a classic. I added some parmesan breadcrumbs to take it to the next level, but you could totally skip if your not in the mood of making them, or short on time.

Ingredients:

Vodka sauce - I used this version that has heavy cream already in the sauce. If you can't find this, add 2 tablespoon of heavy cream.
Canned diced tomatoes- I used petite diced because I like the size
Garlic- frozen garlic cubes, my fave.
Grated parmesan cheese
Fresh basil
Eggs
Salt, pepper, and chili flakes (optional, if you like a little bit of heat)
Seasoned panko crumbs
Butter

Here's how to make shakshuka alla vodka:

Start by dicing the onion and sauting it in the olive oil until golden.
Add the vodka sauce, diced tomatoes, garlic, 2 tablespoon of the parmesan cheese, spices and fresh basil to a skillet. Mix everything to combine.
Cook until the sauce over medium-low heat begins to warm through, approximately 5 minutes.
Use a spoon to form wells in the sauce and add cracked eggs, one at a time. Sprinkle the eggs with salt and pepper.
Cover the pan partially and cook for 5-7 minutes.
While the eggs are cooking, melt butter in a separate skillet. Pour in the seasoned panko crumbs and cook until toasted and browned, for 2-5 minutes, stirring constantly.
Add in the remaining 2 tablespoon of parmesan.
Remove the breadcrumbs from the heat and sprinkle the shakshuka with them.
Garnish with additional fresh basil, if desired.
Enjoy with the bread of your choice!

Storing and rehating:

If you want to make this in advance, I'd recommend making the sauce, refrigerating it, and then reheating and adding the eggs to cook.

Leftover shakshuka can be stored in the fridge for 2-3 days, but keep in mind the eggs will cook even further and become fully set.

to round out your shakshuka alla vodka, I would reccomend:

Simple veggie rice soup

Really Good Greek Salad

Shakshuka alla vodka

This fun spin on a classic dish of baked eggs in a spicy vodka sauce is topped with toasted parmesan panko crumbs for a delicious and hearty meal.

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Prep Time 10

Cook Time 8

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

2 tablespoon olive oil
1 onion diced
14.5 oz can of diced tomatoes
1 c Liebers vodka sauce with cream (If using plain jarred vodka sauce, add 2 tablespoon heavy cream)
4 eggs
2 frozen garlic cubes
4 tablespoon parmesan divided
handful of fresh basil divided
1 teaspoon salt
pinch of red pepper flakes optional
1 tablespoon unsalted butter
½ c seasoned panko crumbs

Method

Start by dicing the onion and sauting it in the olive oil until golden.
Add the vodka sauce, diced tomatoes, garlic, 2 tablespoon of the parmesan cheese, spices and fresh basil to a skillet. Mix everything to combine.
Cook until the sauce over medium-low heat begins to warm through, approximately 5 minutes.
Use a spoon to form wells in the sauce and add cracked eggs, one at a time. Sprinkle the eggs with salt and pepper.
Cover the pan partially and cook for 5-7 minutes.
While the eggs are cooking, melt butter in a separate skillet. Pour in the seasoned panko crumbs and cook until toasted and browned, for 2-5 minutes, stirring constantly.
Add in the remaining 2 tablespoon of parmesan and mix well.
Remove the breadcrumbs from the heat and sprinkle the shakshuka with them.
Garnish with additional fresh basil, if desired.
Enjoy with the bread of your choice!