Description
This Shakshuka recipe features a flavorful tomato and chickpea base spiced with smoked paprika and cumin, topped with baked eggs and optional feta and fresh herbs. It’s a comforting, hearty dish perfect for breakfast or any meal, cooked in one pan and finished in the oven for perfectly set eggs.
Ingredients
Scale
Base
- 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 cup canned chickpeas, rinsed and drained
- 1 teaspoon salt, plus more for eggs
- Black pepper, to taste
Eggs and Garnish
- 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 in the shakshuka.
- Sauté Vegetables: In an oven-safe pan, melt the salted butter over medium heat. Add the finely diced onion and red pepper and sauté until softened, about 4-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes, then add smoked paprika and ground cumin. Stir to combine all ingredients evenly.
- Simmer Sauce: Continue cooking the mixture over medium heat for a few minutes to allow the broth to reduce slightly and the flavors to concentrate.
- Add Tomato Paste and Chickpeas: Stir in the tomato paste and rinsed chickpeas. Season with salt and black pepper to taste and heat the sauce for another 2-3 minutes so everything is warmed through.
- Add Eggs: Remove the pan from heat. Make five wells in the sauce using the back of a spoon, then crack one egg into each well. Season the eggs with additional salt and pepper if desired.
- Bake Eggs: Place the oven-safe pan into the preheated oven and bake for about 8-12 minutes, or until the eggs reach your preferred level of doneness—soft, medium, or firm.
- Garnish and Serve: Remove the pan from the oven and sprinkle the surface with feta cheese crumbles and fresh cilantro or parsley sprigs, if using. Serve the shakshuka hot straight from the pan.
Notes
- For a vegan version, omit eggs and feta, and consider using vegetable broth instead of chicken broth.
- Adjust the paprika and cumin to your taste for either a milder or spicier flavor.
- Use an oven-safe skillet or cast iron pan to go from stovetop to oven easily.
- If you prefer runnier yolks, check the eggs at 8 minutes; for firmer yolks, bake a bit longer up to 12 minutes.
- This dish pairs well with crusty bread or pita for dipping into the sauce and eggs.
