Seafood Shakshuka

Eggs poached right in the leftover chowder — brunch, with focaccia to dunk

Serves 2–4 · 15 min

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2–3 cups leftover seafood chowder
4–6 eggs
parsley or cilantro · optional: crumbled feta, chili flakes
focaccia or crusty bread, to serve

What you need

2–3 cups leftover seafood chowder

4–6 eggs

parsley or cilantro · optional: crumbled feta, chili flakes

focaccia or crusty bread, to serve

Thicken the base. Warm the chowder in a skillet to a gentle simmer; if it's soupy, simmer a few min to thicken — you want a thick, spoonable base, not a broth, or the eggs sink and boil. Pull large seafood pieces aside if you'd rather not cook them again (fold back at the end).
Well & crack. Make wells in the base with a spoon and crack an egg into each; season the tops with salt and pepper.
Cover & poach low. Lid on, low heat, 5–8 min until the whites are set but the yolks still jiggle. Pull it the moment the whites go opaque — carryover finishes them.
Finish. Off the heat: parsley, feta, chili, and the reserved seafood tucked back around the eggs. Serve straight from the skillet with focaccia to dunk.

Steps — tap one to keep your place

1. Thicken the base. Warm the chowder in a skillet to a gentle simmer; if it's soupy, simmer a few min to thicken — you want a thick, spoonable base, not a broth, or the eggs sink and boil. Pull large seafood pieces aside if you'd rather not cook them again (fold back at the end).

2. Well & crack. Make wells in the base with a spoon and crack an egg into each; season the tops with salt and pepper.

3. Cover & poach low. Lid on, low heat, 5–8 min until the whites are set but the yolks still jiggle. Pull it the moment the whites go opaque — carryover finishes them.

4. Finish. Off the heat: parsley, feta, chili, and the reserved seafood tucked back around the eggs. Serve straight from the skillet with focaccia to dunk.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.