Description
Shakshuka is a vibrant and flavorful Middle Eastern and North African dish featuring poached eggs in a spicy tomato and pepper sauce. This recipe combines sautéed vegetables, aromatic spices, and tender chickpeas, all baked together to create a hearty breakfast or brunch option that is both comforting and nutritious.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons salted butter
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for seasoning eggs
- Black pepper, to taste
Other Ingredients
- 1 cup canned chickpeas, rinsed and drained
- 5 eggs
- Feta cheese crumbles (optional garnish)
- Fresh cilantro or parsley sprigs (optional garnish)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the eggs later.
- Sauté the vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper, cooking for 4 to 5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
- Add liquids and spices: Pour in the chicken broth and crushed tomatoes, then sprinkle in the smoked paprika and ground cumin. Stir well to combine the flavors.
- Simmer the sauce: Continue cooking the mixture over medium heat for several minutes to allow the broth to reduce slightly and concentrate the flavors.
- Add tomato paste and chickpeas: Mix in the tomato paste and rinsed chickpeas. Season with salt and black pepper, and cook for another 2 to 3 minutes to fully heat through.
- Prepare eggs: Remove the pan from heat. Using a spoon, create 5 wells in the sauce. Crack one egg into each well. Season the eggs with a pinch of salt and black pepper, if desired.
- Bake the eggs: Transfer the pan to the preheated oven and bake for 8 to 12 minutes, or until the eggs reach your preferred level of doneness.
- Garnish and serve: Optional step — sprinkle feta cheese crumbles and fresh cilantro or parsley on top. Serve the shakshuka hot straight from the pan.
Notes
- Use an oven-safe skillet such as cast iron or a heavy stainless steel pan to easily transfer from stovetop to oven.
- Adjust the baking time based on how runny you like your egg yolks; shorter for runny, longer for firm.
- For a vegetarian option, substitute vegetable broth for chicken broth.
- This dish is best served immediately while the eggs are warm and the sauce is fresh.
- Feel free to customize the spice level by adding chili flakes or fresh jalapeños for extra heat.
