Description
Shakshuka is a flavorful Middle Eastern and North African dish featuring poached eggs simmered in a spiced tomato, onion, and red pepper sauce. This hearty and comforting recipe is perfect for breakfast, brunch, or any time you crave a delicious, wholesome meal. The sauce is enriched with smoked paprika, cumin, and chickpeas, then baked with eggs until perfectly cooked. Garnished with feta cheese and fresh herbs, this shakshuka brings vibrant colors and bold flavors to your table in just 30 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids and Sauces
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
- 2 tablespoons salted butter
Spices and Seasonings
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for 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 Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the eggs in the shakshuka sauce.
- Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper, sautéing for about 4 to 5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 1 minute more until it releases its aroma, being careful not to burn it.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes, then stir in the smoked paprika and ground cumin, mixing well to combine all flavors.
- Simmer and Reduce: Continue cooking the mixture over medium heat for several minutes, allowing the broth to reduce slightly and thicken the sauce.
- Incorporate Paste and Chickpeas: Stir in the tomato paste, rinsed chickpeas, salt, and pepper. Heat the sauce for an additional 2 to 3 minutes until well combined and heated through.
- Prepare for Baking: Remove the pan from heat. Using a spoon, create 5 wells in the sauce. Crack one egg into each well, then season the eggs with additional salt and pepper if desired.
- Bake the Eggs: Place the pan in the preheated oven and bake for 8 to 12 minutes, depending on how runny or firm you prefer your egg yolks.
- Garnish and Serve: Once baked, sprinkle feta cheese crumbles and fresh cilantro or parsley sprigs over the shakshuka, if using. Serve hot directly from the pan for a comforting meal.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version (omit feta or use plant-based cheese to maintain vegetarian status).
- For a spicier shakshuka, add a pinch of chili flakes or fresh chopped chili with the garlic.
- Use an oven-safe skillet such as cast iron or stainless steel to ensure it can go from stovetop to oven safely.
- Adjust baking time to your preferred egg doneness; less time for runny yolks, more for fully set yolks.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or in the oven.
