Chocolate Chip Shakshuka – Chocolate Chip Cookie Recipes Reinvented
You might think chocolate chip cookie recipes belong in the dessert aisle, but hang tight. This savory twist on a classic breakfast dish blends rich tomato flavors with the unexpected charm of warm spices, eggs, and—yes—just a whisper of that cookie vibe we all crave. Think of it as brunch that didn’t read the rules.
This chocolate chip cookie easy recipe won't require you to actually throw cookies into your skillet—don’t panic. But it does share the cozy comfort and fuss-free prep of easy chocolate chip cookie recipes. You’ll taste the same warmth, that same eye-closing satisfaction in every bite.
We’re keeping things playful, balancing bold with soft, hearty with smooth. Whether you’re after a perfect chocolate chip cookie recipe or a soul-warming skillet meal, this one lives deliciously at the intersection. Chocolate chip recipe lovers, meet your new favorite detour.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 (28 oz) can crushed tomatoes
- Salt and pepper, to taste
- 4 large eggs
- Fresh parsley, chopped (optional)
- Crusty bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and red bell pepper. Cook until softened, about 5 minutes.
- Stir in the garlic, cumin, paprika, and chili powder. Let everything mingle for 1–2 minutes.
- Pour in the crushed tomatoes and season with salt and pepper. Simmer uncovered for 10–15 minutes, until the sauce thickens slightly.
- Use a spoon to make small wells in the sauce. Crack the eggs into the wells.
- Cover the skillet and cook for 5–8 minutes, or until the egg whites are set but yolks are still soft.
- Top with fresh parsley and serve with bread to scoop up the goodness.