Printed July 28, 2026
Miso-Butter Shakshuka with Sesame Flatbread Soldiers
North African eggs meet Japanese umami in this cross-continental breakfast that transforms the familiar into something wonderfully unexpected. Serve with crispy sesame flatbread for dipping.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 teaspoon cumin seeds
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon honey
- 6 large eggs
- 4 store-bought naan or flatbreads
- 2 tablespoons toasted sesame oil
- 3 tablespoons black and white sesame seeds
- Fresh cilantro leaves for garnish
- Flaky sea salt
Preparation
This recipe was born from a late-night craving that refused to choose between comfort foods from different continents. The result is a shakshuka that breaks all the traditional rules while honoring the spirit of a sauce-and-egg breakfast that transcends borders.
Prepare the Miso Butter Base
In a large, deep skillet over medium heat, melt the butter completely. Add the miso paste and whisk vigorously until fully incorporated into the butter, creating a creamy, golden mixture. This umami-rich fat will be the backbone of your sauce.
Build the Sauce
- Add the sliced onion to the miso butter and sauté for 6-8 minutes until softened and beginning to caramelize.
- Stir in the minced garlic, gochugaru, and cumin seeds. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and honey, stirring to combine. Simmer for 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Taste and adjust seasoning—the miso should provide saltiness, so be cautious about adding more salt at this stage.
Cook the Eggs
Create six wells in the sauce using the back of a spoon. Carefully crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, depending on how runny you like your yolks. The whites should be set but the yolks still jammy.
Prepare the Sesame Soldiers
While the eggs cook, brush the flatbreads generously with sesame oil and sprinkle with sesame seeds. Toast in a hot oven or skillet until crispy and golden, about 3-4 minutes. Cut into strips for dipping.
Serve
Garnish the shakshuka with fresh cilantro leaves and a generous pinch of flaky sea salt. Serve immediately with the sesame flatbread soldiers on the side for scooping up the rich, umami-packed sauce and runny eggs.
