Description
Shakshuka is a vibrant and comforting North African and Middle Eastern dish featuring poached eggs simmered in a flavorful tomato, pepper, and chickpea sauce. This recipe offers a delicious balance of smoky spices and hearty ingredients, perfect for breakfast, brunch, or a satisfying meal any time of day.
Ingredients
Scale
Vegetable Base
- 2 tablespoons salted butter
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Tomato Sauce and Seasoning
- 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 the eggs
- Black pepper, to taste
Additional Ingredients
- 1 cup canned chickpeas, rinsed and drained
- 5 eggs
- Feta cheese crumbles (optional garnish)
- Fresh cilantro or parsley sprigs (optional garnish)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the eggs in the sauce.
- Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat and sauté the finely diced onion and red pepper until softened, about 4-5 minutes.
- Add Garlic: Add the minced garlic to the pan and stir for about 1 minute until fragrant, ensuring it does not burn.
- Add Liquids and Spices: Pour in chicken broth and crushed tomatoes. Stir in smoked paprika and ground cumin carefully, mixing everything well.
- Reduce Sauce: Let the mixture simmer over medium heat for a few minutes to reduce the broth slightly and concentrate flavors.
- Add Tomato Paste and Chickpeas: Incorporate the tomato paste and rinsed chickpeas into the sauce. Season with salt and black pepper, then heat through for 2-3 minutes.
- Create Wells and Add Eggs: Remove the pan from heat. Make five small wells in the sauce with a spoon, then carefully crack one egg into each well. Sprinkle salt and black pepper on top of the eggs to taste.
- Bake Eggs: Place the oven-safe pan in the preheated oven and bake for 8-12 minutes, depending on your desired doneness of the eggs (e.g., runny or firm yolks).
- Garnish and Serve: Remove the pan from the oven. Optionally, sprinkle feta cheese crumbles and fresh cilantro or parsley sprigs over the top. Serve the shakshuka hot with crusty bread or flatbread on the side.
Notes
- Use an oven-safe skillet or cast iron pan to ensure safe baking in the oven.
- Adjust spice levels by modifying the amount of smoked paprika and cumin.
- For a vegetarian option, substitute the chicken broth with vegetable broth.
- Feta cheese and fresh herbs are optional but add excellent flavor contrast.
- Keep an eye on the eggs while baking to achieve preferred yolk consistency.
