Tex-Mex Shakshuka with Sous Side Eggs and Labneh

Pulling off a stress-free yet delicious brunch for friends is easy with these two recipes that can be made well-ahead of your brunch.



For the HomeMade Labneh (make this first, at least 24 hours ahead)

  • 32 oz Greek Yogurt (I used Stauss)
  • a pint of salt
  • 1 t fresh lemon juice
  • 5 T good extra-virgin olive oil (to serve)

For the Shaksuka sauce (make up to 3-days ahead)

  • 1/4 C Extra-virgin olive oil
  • 1/2 t cumin seeds
  • 1 onion, diced
  • 2 poblano peppers, diced
  • 1 t turmeric
  • 1/2 t ground cumin
  • 1/2 smoked paprika
  • 1/2 t Aleppo peppers
  • Salt, to taste
  • Pepper, to taste
  • 1 14 oz can pureed tomatoes
  • 1 28 oz can crushed tomatoes
  • 6 eggs
  • 1/4 C Cilantro

For the eggs: (make right before serving)

  • 6 eggs, sous vide



  1. Line a fine strainer with a few layers of cheesecloth and set over a bowl.
  2. In another bowl, combine yogurt, salt, and lemon juice. Stir to incorporate.
  3. Spoon the yogurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yogurt to cover completely.
  4. Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. The longer you strain it, the thicker it will be. I usually do it for about 24-hours.
  5. Remove strained labneh from the fridge, unfold cheesecloth, and transfer labneh to a serving bowl. Use the back of a cake spatula to make a swirly pattern like icing.
  6. Drizzle the oil over the labneh. Serve cold to accompany your shakshuka.

Shakshuka sauce:

  1. Heat oil in a 12-inch skillet over medium-high heat. Add the cumin seeds and saute for 30 seconds.
  2. Add poblano chiles and onions and cook, stirring occasionally, until soft and golden brown, about 10 minutes.
  3. Add turmeric, cumin, paprika, and Aleppo pepper and cook, stirring frequently for about 1 minute.
  4. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add the tomato puree and crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
  5. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with cilantro and serve with labneh and warm crusty bread, for sopping up the yummy sauce and dipping into the labneh.

For the eggs:

  1. Get your sous-vide machine and heat up a pot of water to 70 degrees C.
  2. Place your eggs in the sous-vide bath and cook for 15 minutes for a runny yolk.
  3. Remove the eggs from the water and allow to cool for a minute.
  4. Peel the widest point of the egg and the whole egg should slide right out.