Spicy Shakshuka Stuffed Pancake Boats

Name: Spicy Shakshuka Stuffed Pancake Boats
Prep time: 25 min
Cook time: 30 min
Yield: 4

shakshuka pancakes spicy middle-eastern fusion eggs tomato breakfast creative stuffed

Breakfast

Creative breakfast fusion combining fluffy pancakes shaped into boats and filled with spicy shakshuka - eggs poached in aromatic tomato sauce with peppers and warming spices.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 30

Ingredients

200g1⅔ cups plain flour
2 tsp2 tsp baking powder
½ tsp½ tsp salt
1 tbsp1 tbsp sugar
300ml1¼ cups milk
22 eggs for pancakes
30g2 tbsp butter, melted
2 tbsp2 tbsp olive oil
1 medium1 medium onion, diced
1 large1 large red capsicum, diced
4 cloves4 cloves garlic cloves, minced
1 tsp1 tsp ground cumin
1 tsp1 tsp sweet paprika
½ tsp½ tsp cayenne pepper
400g14 oz canned crushed tomatoes
1 tbsp1 tbsp tomato paste
1 tsp1 tsp harissa paste
88 eggs for shakshuka
100g½ cup feta cheese, crumbled
30g½ cup fresh parsley, chopped
to tasteto taste salt and black pepper

Instructions

For pancakes, whisk 200g1⅔ cups plain flour, 2 tsp2 tsp baking powder, ½ tsp½ tsp salt, and 1 tbsp1 tbsp sugar in a bowl.
In another bowl, whisk 300ml1¼ cups milk, 22 eggs for pancakes, and 30g2 tbsp butter. Add to dry ingredients and mix until just combined.
Heat a large non-stick pan over medium heat. Make 4 large, thick pancakes. While still warm, shape each into a boat by pinching up the sides. Set aside.
Heat 2 tbsp2 tbsp olive oil in a large oven-safe skillet over medium heat. Add 1 medium1 medium onion and 1 large1 large red capsicum, cooking 5 minutes until softened.
Add 4 cloves4 cloves garlic cloves, 1 tsp1 tsp ground cumin, 1 tsp1 tsp sweet paprika, and ½ tsp½ tsp cayenne pepper. Cook 1 minute until fragrant.
Stir in 400g14 oz canned crushed tomatoes, 1 tbsp1 tbsp tomato paste, and 1 tsp1 tsp harissa paste. Simmer 10 minutes until sauce thickens. Season with to tasteto taste salt and black pepper.
Preheat oven to 190°C (375°F). Place pancake boats in a baking dish.
Divide shakshuka sauce among the pancake boats. Create wells in sauce and crack 2 88 eggs for shakshuka into each boat.
Bake 12-15 minutes until egg whites are set but yolks remain slightly runny.
Remove from oven and immediately sprinkle with 100g½ cup feta cheese and 30g½ cup fresh parsley. Serve hot.

Ingredients

id: plain_flour metric: 200g imperial: 1⅔ cups name: plain flour
id: baking_powder metric: 2 tsp imperial: 2 tsp name: baking powder
id: salt_pancakes metric: ½ tsp imperial: ½ tsp name: salt
id: sugar metric: 1 tbsp imperial: 1 tbsp name: sugar
id: milk metric: 300ml imperial: 1¼ cups name: milk
id: eggs_pancakes metric: 2 imperial: 2 name: eggs for pancakes
id: melted_butter metric: 30g imperial: 2 tbsp name: butter, melted
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: olive oil
id: onion metric: 1 medium imperial: 1 medium name: onion, diced
id: red_capsicum metric: 1 large imperial: 1 large name: red capsicum, diced
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic cloves, minced
id: ground_cumin metric: 1 tsp imperial: 1 tsp name: ground cumin
id: paprika metric: 1 tsp imperial: 1 tsp name: sweet paprika
id: cayenne_pepper metric: ½ tsp imperial: ½ tsp name: cayenne pepper
id: canned_tomatoes metric: 400g imperial: 14 oz name: canned crushed tomatoes
id: tomato_paste metric: 1 tbsp imperial: 1 tbsp name: tomato paste
id: harissa_paste metric: 1 tsp imperial: 1 tsp name: harissa paste
id: eggs_shakshuka metric: 8 imperial: 8 name: eggs for shakshuka
id: feta_cheese metric: 100g imperial: ½ cup name: feta cheese, crumbled
id: fresh_parsley metric: 30g imperial: ½ cup name: fresh parsley, chopped
id: salt_pepper metric: to taste imperial: to taste name: salt and black pepper

Instructions

For pancakes, whisk {plain_flour}, {baking_powder}, {salt_pancakes}, and {sugar} in a bowl.
In another bowl, whisk {milk}, {eggs_pancakes}, and {melted_butter}. Add to dry ingredients and mix until just combined.
Heat a large non-stick pan over medium heat. Make 4 large, thick pancakes. While still warm, shape each into a boat by pinching up the sides. Set aside.
Heat {olive_oil} in a large oven-safe skillet over medium heat. Add {onion} and {red_capsicum}, cooking 5 minutes until softened.
Add {garlic}, {ground_cumin}, {paprika}, and {cayenne_pepper}. Cook 1 minute until fragrant.
Stir in {canned_tomatoes}, {tomato_paste}, and {harissa_paste}. Simmer 10 minutes until sauce thickens. Season with {salt_pepper}.
Preheat oven to 190°C (375°F). Place pancake boats in a baking dish.
Divide shakshuka sauce among the pancake boats. Create wells in sauce and crack 2 {eggs_shakshuka} into each boat.
Bake 12-15 minutes until egg whites are set but yolks remain slightly runny.
Remove from oven and immediately sprinkle with {feta_cheese} and {fresh_parsley}. Serve hot.

Tips

Pancake Consistency: Batter should be thick enough to hold boat shape. Add flour if too thin, milk if too thick.

Boat Shaping: Work quickly while pancakes are warm and pliable. Use your fingers to pinch up sides, creating wells.

Sauce Thickness: Shakshuka sauce should be thick enough not to spill out of pancake boats. Simmer longer if needed.

Egg Doneness: For firmer yolks, bake an additional 3-5 minutes. Cover with foil if pancakes brown too quickly.

Make-Ahead: Pancake boats and sauce can be prepared separately up to 2 hours ahead. Assemble and bake when ready to serve.

Serving Style: Provide forks and knives as these are substantial breakfast servings perfect for weekend brunch.