Arab-style Eggs Benedict

Ingredients

While the original Eggs Benedict features a toasted English muffin topped with ham, poached eggs, and hollandaise sauce, our Arab adaptation replaces the muffin and ham with a base of flavorful shakshuka sauce. This adds a unique twist to the dish, infusing it with the aromatic spices and tangy tomato flavors of Arab cuisine. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 eggs 4 eggs
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• Salt and pepper to taste Salt and pepper to taste
• 4 tablespoons tahini sauce 4 tablespoons tahini sauce
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a skillet over medium heat. Add the chopped onion and diced red bell pepper. Sauté until softened, about 5 minutes.
2. 2.
   Add minced garlic, ground cumin, ground paprika, ground turmeric, and cayenne pepper (if using) to the skillet. Cook for an additional 2 minutes, stirring constantly to release the flavors.
3. 3.
   Pour the diced tomatoes into the skillet and season with salt and pepper. Simmer the sauce for 10-15 minutes, until it thickens slightly.
4. 4.
   While the sauce is simmering, prepare the poached eggs. Fill a large pot with water and bring it to a gentle simmer. Add white vinegar to the water.
5. 5.
   Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and carefully slide the eggs, one at a time, into the center of the whirlpool. Poach the eggs for 3-4 minutes for a soft yolk.
6. 6.
   Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain excess water.
7. 7.
   To assemble the dish, spoon a generous amount of the shakshuka sauce onto a plate. Place a poached egg on top of the sauce.
8. 8.
   Drizzle tahini sauce over the poached egg and garnish with fresh parsley.
9. 9.
   Repeat the process for the remaining eggs.
10. 10.
    Serve the Arab-style Eggs Benedict immediately and enjoy!

Treat your ingredients with care...

• Tahini sauce — Ensure the tahini sauce is well mixed before drizzling it over the poached eggs. If the sauce is too thick, you can thin it out with a little water or lemon juice.

Tips & Tricks

• For a spicier kick, add extra cayenne pepper to the shakshuka sauce.
• Serve the Arab-style Eggs Benedict with warm pita bread or crusty Arabic bread for a complete meal.
• Feel free to customize the shakshuka sauce by adding other vegetables like spinach or zucchini.
• If you prefer a runny yolk, poach the eggs for a shorter time.
• Make sure to use fresh eggs for the best poaching results.

Serving advice

Serve the Arab-style Eggs Benedict hot, straight from the skillet. The combination of the creamy poached eggs, flavorful shakshuka sauce, and tahini drizzle is a true delight for the taste buds.

Presentation advice

To enhance the presentation, sprinkle some additional paprika or cumin on top of the dish. The vibrant colors of the shakshuka sauce and the green parsley garnish will make the Arab-style Eggs Benedict visually appealing.