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Spring is here! And with the warmer weather comes my excitement to host brunches, dinner parties, and more! I always love serving up something fun and unexpected that everyone will love, and this Chicken Cordon Bleu Shakshuka does just that!
Shakshuka is traditionally a tomato based sauce and originated near Northern Africa/Middle East (there are debates about this) and is also commonly called Eggs in Purgatory. But I like “shakshuka” as it is fun to say 🙂 I’m in love with the concept of shakshuka because you can eat it any time of day and it completely makes sense. Breakfast, brunch, lunch, dinner, snack, it all works. It would even be a great way to start off a special day like a holiday. The versatility of the dish is one of my favorite things about it and makes it perfect for all of my spring entertaining plans.
I made this for a spring brunch party recently and it was a hit! The stars of this Chicken Cordon Bleu Shakshuka are the Castle Wood Reserve® meats. They have a full line of deli meats perfect for any occasion, including ideas like this one that are beyond a traditional sandwich! Their meats are so versatile, they are perfect for charcuterie boards, lunch boxes, or even just eating them on their own which may or may not have happened while I was cooking. 🙂
It is so easy to make this Chicken Cordon Bleu Shakshuka! Just grab a large skillet to make the sauce. Add in your chopped Castle Wood Reserve® meats and stir.
When the sauce is ready to go, make cozy little homes with slices of the Castle Wood Reserve® Oven Roasted Chicken Breast and Castle Wood Reserve® Smoked Virginia Ham. Crack an egg into each “boat” and finish cooking off! So simple, it makes entertaining easy so you can enjoy your company.
So when I first starting making shakshukas, I noticed that most shakshuka recipes say to just cover the skillet with a lid to cook the eggs in just a few minutes. But this made the yolks disappear under the white (not as pretty). I also tried it in the oven, and the same thing happened. Heat coming from the top made the white that covers the yolk cook, letting the egg essentially disappear and just look like a white blob. So if you want to keep the yolk visible like in the pictures, it will take a little longer to cook. Leave the skillet on the stove top and just cook until the egg white is done to your liking. No lid, no other trick, just let it sit. We went for over medium (runny yolk, cooked white) and it took about 12 minutes. You will also need to add additional milk to the sauce because with the longer cooking time, it will get thicker. Add more as needed while it is cooking.
Alternatively, you can also place just the egg whites into the shakshuka itself, keeping the yolks in the egg shells, and cook the white to your desired doneness in the oven or on the stove for speed (like this picture below). Then, add the yolk on each white (they might slide off a little) and cook on the stovetop a couple minutes. A little more work, but still an option. That is what I did for this Chicken Cordon Bleu Shakshuka.
But if you are going for speed, or you do not care if you see the yellow yolk, just cover the skillet and cook until the eggs are done to your liking. For over medium this only took about 4 minutes for me, but your stove will cook differently. You can tell if the white is cooked or not by poking it with your finger. If it feels firm, it is cooked. If it wiggles or moves, it is not.
This Chicken Cordon Bleu Shakshuka has been pretty popular here. And I love that it is so easy to grab these premium quality Castle Wood Reserve® products at your local great value retailer, Walmart. You can find them in the deli section next to the counter. It is so convenient to grab everything I need in one place and be ready to go.
Are you as excited for Spring as I am?!? What fun spring dishes are you craving to make?