Shakshuka Naan
A bold, breakfast-meets-brunch flatbread inspired by classic Middle Eastern shakshuka — made easier (and so tasty) with Panaji Naan as the base. Tangy tomato sauce, creamy feta, and a perfectly baked egg come together for a vibrant, delicious meal.
Ingredients
For the Base
- 3 large Panaji Naan (Original or Roasted Garlic)
- 1 Tbsp olive oil or ghee
For the Shakshuka Sauce
- 1 Tbsp olive oil
- ½ small onion, finely chopped
- 1 clove garlic, minced
- ½ red bell pepper, finely diced
- 1 cup crushed tomatoes (or canned diced tomatoes)
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili flakes (optional)
- Salt + Pepper to Taste
For Topping
- 1 egg
- ¼ cup crumbled feta cheese
- Fresh microgreens (or chopped parsley or cilantro)
- Cracked black pepper
- Pinch of chili flakes or sumac (optional)
Instructions
Instructions
- Preheat the oven Preheat to 400 °F (200 °C). Place a baking sheet or pizza stone inside to heat.
- Make the sauce In a small skillet, heat olive oil over medium heat. Add onion and red pepper; sauté 3–4 minutes until softened. Stir in garlic, cumin, paprika, and chili flakes. Add tomatoes, season with salt and pepper, and simmer 5–7 minutes until thickened.
- Brush naan with olive oil or ghee. Spread shakshuka sauce evenly over the surface, leaving a small border around the edge
- Make a small well in the center of the naan and crack the egg into it. Sprinkle feta over evenly.
- Transfer naan to the preheated baking sheet. Bake 8–10 minutes, until the egg white sets but the yolk remains soft.
- Top with microgreens or herbs. Finish with cracked black pepper and a pinch of chili flakes or sumac. Serve warm.
