This recipe is a fun twist on traditional shakshuka, a Middle Eastern and North African dish of eggs poached in a spicy tomato sauce. I've combined it with my love of udon noodles for a hearty and flavorful meal. Perfect for a cozy weekend brunch or a quick weeknight dinner. Trust me, the delicious aroma alone is worth it!

One of my friends, Sarah, introduced me to this amazing combination. She's a whiz in the kitchen and always manages to create the most amazing meals. When she made this for me, I was blown away! The vibrant colors, the perfect balance of spice and richness – it was a revelation! I'm not usually one for fusion food, but this? This changed my mind.

Shakshuka with Udon Noodles

Name: Shakshuka-with-Udon-Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 1 nest (about 8 ounces) Udon noodles; 1 tablespoon Olive oil; 1/2 medium, chopped Onion; 1/2 medium, diced Bell pepper; 2 cloves, minced Garlic; 1 teaspoon Smoked paprika; 1/2 teaspoon Cumin; Pinch, or more to taste Cayenne pepper; 4 large Eggs; To taste Salt; Freshly ground, to taste Black pepper; Pinch, or more to taste Chili flakes; For garnish, optional Cilantro or parsley

A delicious fusion dish combining the spicy flavors of shakshuka with the satisfying chewiness of udon noodles. It's easier to make than you think!

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

📖 Instructions

First, let's get those udon noodles cooking! Bring a large pot of salted water to a rolling boil. Add your udon noodles and cook according to the package directions, usually around 8-10 minutes until they're al dente. Don't overcook them or they'll be mushy – blech!
While the noodles are happily boiling away, we can start on the shakshuka. Heat a large skillet or frying pan over medium heat. Add a tablespoon of olive oil (or your favorite cooking oil). Once hot, add a chopped onion and a diced bell pepper (any color works!). Sauté for about 5 minutes, until they're softened and slightly translucent. Yum!
Next up, throw in two cloves of minced garlic. Cook for about 30 seconds, until fragrant. Don't burn the garlic – that's a tragedy of epic proportions!
Now for the flavor explosion! Stir in one teaspoon of smoked paprika, half a teaspoon of cumin, and a pinch of cayenne pepper (or more, if you like things fiery!). Cook for another minute, stirring constantly, to toast the spices and release their amazing aromas.
Crack in four eggs carefully into the skillet, spacing them evenly. Season generously with salt and freshly ground black pepper. Don't forget a good pinch of chili flakes for an extra kick! (Optional)
Reduce the heat to low and cover the skillet with a lid. Let everything simmer for about 8-10 minutes, or until the egg whites are set but the yolks are still runny and gloriously gooey. Resist the urge to peek too often!
Once the eggs are cooked to your liking, drain the udon noodles. Gently toss the noodles with the shakshuka, ensuring they're nicely coated in the delicious sauce. Serve immediately, garnished with a sprinkle of fresh cilantro or parsley if desired. Enjoy this flavorful fusion dish!

📝 Notes

Adjust the amount of chili flakes to your preference. Start with less and add more if needed.
Feel free to add other vegetables, such as mushrooms or spinach, for extra flavor and nutrients.
If you don't have smoked paprika, regular paprika will work in a pinch, although the flavor will be slightly different.