Description
Shakshuka is a flavorful Middle Eastern and North African dish featuring eggs poached in a spiced tomato and pepper sauce. This recipe combines sautéed onions, red peppers, garlic, and a rich blend of chicken broth, crushed tomatoes, smoked paprika, cumin, tomato paste, and chickpeas to create a hearty and satisfying meal, perfect for breakfast, brunch, or any time of day. Baked in the oven until the eggs are perfectly cooked, Shakshuka is finished with optional feta cheese and fresh herbs for added brightness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons salted butter
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 6 tablespoons tomato paste
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
- 1 cup canned chickpeas, rinsed and drained
- 5 eggs
Optional Garnishes
- Feta cheese crumbles
- Fresh cilantro or parsley sprigs
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 butter over medium heat and sauté the finely diced onion and red pepper until soft and translucent, about 4-5 minutes.
- Add Garlic. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Spices. Pour in the chicken broth and crushed tomatoes, then add the smoked paprika and ground cumin. Stir to combine all ingredients well.
- Reduce Sauce. Continue cooking the mixture over medium heat for a few minutes to reduce the broth slightly and concentrate the flavors.
- Add Tomato Paste and Chickpeas. Mix in the tomato paste and rinsed chickpeas, seasoning with salt and black pepper to taste. Heat through for an additional 2-3 minutes.
- Create Wells for Eggs. Remove the pan from the heat. Using a spoon, make 5 wells in the tomato and chickpea sauce, then carefully crack one egg into each well. Season the eggs with additional salt and pepper if desired.
- Bake Eggs. Place the oven-safe pan in the preheated oven and bake for 8-12 minutes, or until the eggs reach your preferred level of doneness.
- Garnish and Serve. Once baked, optionally sprinkle the dish with feta cheese crumbles and fresh cilantro or parsley. Serve hot straight from the pan.
Notes
- Use an oven-safe skillet or cast iron pan to go from stovetop to oven easily.
- Adjust the baking time for eggs depending on whether you prefer runny or firm yolks.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Optional garnishes like feta and fresh herbs add a nice contrast of flavor and texture.
- Serve with crusty bread or pita to scoop up the sauce and eggs.
