Shakshuka Stuffed Waffle

Name: Shakshuka Stuffed Waffle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Red Bell Pepper, chopped; 1 Small Onion, chopped; 1 tbsp Garlic, minced; 1 tbsp Harissa; 1 Can Fire Roasted Diced Tomato; 1 tsp Salt; 1 tsp Black Pepper; 4 Eggs, cooked over medium; 2 Cups All-Purpose Flour; 2 Tbsp Sugar; 1 tbsp Baking Powder; ½ tsp Salt; 1 ¾ Cups Milk; ⅓ Cup Vegetable Oil; 2 Large Eggs; 1 tsp Vanilla Extract

by Hristina Polk September 25, 2023

Rated 5.0 stars by 1 users

Servings

4 stuffed waffles

Prep Time

10 minutes

Cook Time

20 minutes

Prepare to embark on a flavor-packed journey to the middle East with this sensational Shakshuka stuffed waffle. Originating from North Africa and popular through the Middle East, this traditional breakfast dish matches perfectly with the soft and sweet waffles.

Imagine a vibrant, aromatic tomato sauce simmering with a medley of spices. Nestled within this tantalizing sauce are eggs with soft yolks and hard cooked whites.

Start by making a classic waffle batter that later will be cooked to perfection and stuffed with part of the shakshuka dish thanks to the amazing Wonderffle! No other waffle maker will make this combination possible! The sweet and pillowy waffles match perfectly the strong flavor of the tomato sauce and eggs.

Top your waffles with more of the sauce for extra flavor and serve immediately. This rare but so delicious brunch will be the crowd’s favorite! A harmony of flavors that will transport you straight to the bustling streets of Marrakech.

Whether you are a seasoned adventurer seeking new experiences for your tastebuds or simply are looking to spice up your brunch with the family, this recipe is perfect for you! Bon appétit!

Ingredients

Filling

1 Red Bell Pepper, chopped
1 Small Onion, chopped
1 tbsp Garlic, minced
1 tbsp Harissa
1 Can Fire Roasted Diced Tomato
1 tsp Salt
1 tsp Black Pepper
4 Eggs, cooked over medium

Batter

2 Cups All-Purpose Flour
2 Tbsp Sugar
1 tbsp Baking Powder
½ tsp Salt
1 ¾ Cups Milk
⅓ Cup Vegetable Oil
2 Large Eggs
1 tsp Vanilla Extract

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Directions

Heat a non-stick skillet to medium heat and drizzle with olive oil. Add the bell peppers, onions, salt and pepper. Stir to combine and cook until the onions are translucent.
Add the garlic and cook for another minute. Add the harissa and stir to combine everything. Then add the tomato and stir to combine. Cook for 20 minutes until the sauce thickens. Transfer to a plate and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix, some lumps in the batter are okay.
Heat The Stuffed Waffle Iron to medium heat and brush with a little olive oil. Pour ⅓ cup of the batter into the bottom waffle pan to cover the waffle grids.
Add the shakshuka filling and an egg.
Cover with more waffle batter to fill to the rim of the bottom pan. Close The Stuffed Waffle Iron and flip. Reduce the heat to medium-low. Cook for 6 minutes on each side.
Remove the waffle using the inserted thongs. Serve immediately.

Hristina Polk

Hristina is a recipe developer, blog writer, food photographer, and content creator whose life-long passion for food turned into a passion for cooking and creating beautiful stories through food images. She enjoys writing, culinary experimentation, playing around with different cuisines, developing healthy comfort food recipes and having fun with rare ingredients.

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