Shakshuka Sunrise Burger
This breakfast burger is a gorgeous mash up of two of my favorite foods: breakfast burgers, and shakshuka. The tomato, bell pepper, and caramelized onion spread is a delicious smoky departure from ketchup, paired with quick pickled cucumber for a cool crunch and a fried egg with a glorious runny yolk, this colorful eye-catching dish turns heads at the barbeque without breaking the bank!
Serves: 6 Regular-Sized Burgers
Ingredients:
Shakshuka
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28 ounce) can whole peeled tomatoes
- salt and pepper to taste
Burgers
- 2 pounds extra lean ground beef (kosher or halal preferred)
- salt and pepper to taste
- 2 teaspoons harissa paste
- 6 large eggs, fried
Quick-Pickled Cucumbers
- 1 quart mason jar
- 2 medium cucumbers, 50% of skin removed
- 1 cup white wine vinegar
- 1 cup water
- 1 small bunch fresh dill
- 2 bay leaves
- 1 tablespoon mustard seeds
- 1/8 teaspoon coriander
- 2 garlic cloves, halved
- 2 teaspoons multi-color peppercorns
- 3 tablespoons kosher salt
Spread
- olive oil mayo to taste
- 4 cloves slow-roasted garlic
- 1 lime, juiced
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
- salt and pepper to taste
- olive oil
Bun
- 12 thick-cut sourdough slices toasted
Instructions:
Quick-Pickled Cucumbers
- Combine quick-pickled ingredients and refrigerate.
Spread
- Combine olive oil mayo with smashed slow-roasted garlic, lime juice, finely chopped cilantro and parsley, and add salt and fresh ground pepper to taste.
Shakshuka
- Heat olive oil in a large saute pan on medium heat.
- Add the chopped bell pepper and onion, and cook for 5 minutes or until onion becomes
translucent. - Add garlic and spices, and cook an additional minute.
- Pour the can of tomatoes and juice into the pan, and break down the tomatoes using a
large spoon. - Season with salt and pepper, and bring the sauce to a simmer.
- Cook down to roughly ketchup consistency with some tomato chunks remaining.
Eggs
- Fry 6 large eggs individually on a large, greased stovetop griddle until white is completely cooked and yolk is 25% cooked.
- Rest on cool plate while you cook burger patties. (This is the magic in the burger — the thick but still runny yolk!)
Burgers
- Season and form 1/3-pound patties, spread a bit thin.
- Cook burgers to medium rare.
- Once burgers are done cooking, let them rest on a plate for 5 minutes.
- While burgers are resting, coat one side of your thick sourdough bread slices with olive oil and lightly toast, being careful not to overheat olive oil.
Assemble
- Spread mayo generously on bottom sourdough bread slice, followed by a layer of quick-pickled cucumber, your burger patty, a generous pile of warm shakshuka tomatoes, topped with the fried egg and the top slice. (You’re going to need napkins, a lot of them!)
Cooking Tip
The Shakshuka can be made in advance and stored in the fridge up to 3 days.