Description
Shakshuka is a vibrant and comforting Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce with chickpeas. Perfect for a hearty breakfast, brunch, or light dinner, it combines bold flavors like smoked paprika and cumin with creamy feta and fresh herbs for a delicious, nutritious meal.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids & Sauces
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
Spices & Seasonings
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
Other Ingredients
- 2 tablespoons salted butter
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 5 eggs
- Feta cheese crumbles, optional garnish
- Fresh cilantro or parsley sprigs, optional garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the eggs later.
- Sauté Vegetables: In an oven-safe pan, melt the salted butter over medium heat. Add the finely diced onion and red pepper, sautéing for about 4-5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until its aroma is released, making the sauce flavorful.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes. Add the smoked paprika and ground cumin, stirring to combine the spices evenly throughout the sauce.
- Simmer Sauce: Continue to cook the mixture over medium heat for a few minutes, allowing it to reduce slightly and intensify the flavors.
- Add Tomato Paste and Chickpeas: Stir in the tomato paste and canned chickpeas, then season with salt and black pepper. Cook for 2-3 more minutes to heat through and meld all flavors.
- Prepare for Eggs: Remove the pan from heat. Use a spoon to create 5 wells in the sauce. Crack one egg into each well and season them with additional salt and pepper, if desired.
- Bake Eggs: Place the oven-safe pan in the preheated oven and bake for 8-12 minutes, depending on how runny or set you prefer your eggs.
- Garnish and Serve: Once eggs reach desired doneness, remove from oven. Sprinkle crumbled feta cheese and fresh cilantro or parsley over the top for a burst of flavor and freshness. Serve hot.
Notes
- Use an oven-safe skillet or pan to transfer directly to the oven without transferring the sauce and eggs.
- Adjust the bake time for eggs based on your texture preference: shorter for runny yolks, longer for fully set.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Optional garnishes like feta and herbs add creaminess and freshness but can be omitted to suit dietary needs.
- Serve with crusty bread or pita to scoop up the sauce and eggs.
