Creole Shakshuka

Shakshuka is a dish that’s been loved for centuries, but this Creole-inspired version brings a bold Louisiana twist to the classic. Instead of a traditional tomato base, Bayou Brothers Creole Sauce adds deep, smoky spices and rich flavors that take this dish to the next level. With eggs gently poached in the sauce and a side of crusty French bread for dipping, this dish is perfect for breakfast, brunch, or even a quick weeknight dinner. You can keep it simple or add andouille sausage, shrimp, or even cheese for extra decadence. However you make it, this Creole Shakshuka is pure comfort food with a kick. 

• 1 jar (16 oz) Bayou Brothers Creole Sauce
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon cayenne pepper (optional, for heat)
• 4 large eggs
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley or green onions, for garnish
• Crusty French bread or toasted baguette, for serving

• Heat the Creole Sauce:

  • Set a large pan over medium heat.
  • Pour in Bayou Brothers Creole Sauce and stir well.
  • Season with smoked paprika and cayenne (if using), salt, and black pepper.
  • Let the sauce simmer for 5 minutes, stirring occasionally.

• Poach the Eggs:

  • Using a spoon, create small wells in the sauce.
  • Crack an egg into each well.
  • Cover the skillet and let the eggs cook for 6–8 minutes, or until the whites are set but the yolks remain runny. (Cook longer for firmer yolks.)

• Garnish & Serve:

  • Remove from heat and sprinkle with fresh parsley or green onions.
  • Serve hot with crusty French bread for dipping.