Individual Shakshuka with Hominy and Feta in Spiced Tomato Sauce
This individual-sized shakshuka combines the traditional spiced tomato base with hominy for added texture and heartiness. Fragrant cumin and coriander infuse the sauce while eggs are gently poached directly in the mixture, creating perfectly runny yolks. Creamy feta and fresh cilantro provide a cooling contrast to the warm spices. Perfect for a satisfying breakfast, brunch, or light dinner, this version offers a unique twist on the classic Middle Eastern dish with the addition of tender hominy kernels that absorb the flavorful sauce.
Ingredients
- 1 tablespoon extra virgin olive oil or grapeseed oil
- 2 tablespoons yellow onion, diced
- 1 clove garlic, minced
- 2 tablespoons red bell pepper, diced
- 1 teaspoon jalapeno, minced
- ½ cup hominy, canned and drainedchickpeas1:1protein
Same protein content and similar texture
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 2 large eggs
- 1 ounce feta, crumbled
- fresh cilantro, chopped
- salt
- pepper
Instructions
- 1
Pour oil into large skillet and place over medium-high heat
- 2
Sauté onions, garlic, bell peppers, and jalapeno until onions become translucent
- 3
Add cumin and coriander and season with salt and pepper
- 4
Lower heat to medium and stir in hominy and sauté
- 5
Stir tomato paste and tomatoes to mixture and continue stirring until sauce is smooth
- 6
Simmer until sauce thickens
- 7
Crack each egg into small ramekin
- 8
Carefully drop each egg into the skillet
- 9
Cover and continue to cook until whites have set and yolks are still runny
- 10
Top with feta and cilantro and lightly season with salt and pepper
- 11
Remove from heat and serve with crusty bread or grilled naan
Tips
Crack eggs into individual ramekins first to ensure clean placement into the sauce without breaking yolks
Let the tomato sauce simmer until slightly thickened before adding eggs to prevent them from sinking too deep
Chickpeas can substitute for hominy if preferred, providing similar protein and texture
Good to Know
Refrigerate leftover sauce up to 3 days, reheat and add fresh eggs
Sauce can be made 1 day ahead and reheated before adding eggs
Serve immediately while eggs are warm and yolks are runny
Common Mistakes
Keep heat at medium when adding eggs to avoid overcooking whites before yolks set
Don't skip cracking eggs into ramekins first to avoid broken yolks in sauce
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this for more people?
Yes, use a larger skillet and multiply ingredients proportionally. Add eggs in batches if skillet becomes crowded to ensure even cooking.
What if I don't have hominy?
Chickpeas, white beans, or even diced potatoes work well as substitutes, providing similar heartiness and texture to the dish.
How long will leftovers keep?
The sauce keeps 3 days refrigerated, but eggs are best consumed fresh. Reheat sauce and crack new eggs for best results.