Description
Shakshuka is a flavorful North African and Middle Eastern dish featuring eggs poached in a spicy tomato, pepper, and chickpea sauce. This hearty meal combines savory spices like smoked paprika and cumin with tender vegetables and rich tomato paste, baked to perfection with eggs that are soft and runny or fully set, depending on your preference. Garnished with feta cheese and fresh herbs, shakshuka makes a perfect brunch or dinner option that’s 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
Tomato Base and Legumes
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
- 1 cup canned chickpeas, rinsed and drained
Spices and Seasoning
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
Eggs and Garnish
- 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 finishing the eggs in the shakshuka sauce.
- Sauté the vegetables: In an oven-safe pan, melt the salted butter over medium heat. Add the finely diced onion and red pepper, cooking for 4-5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until its aroma develops, 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. Mix everything well to combine the flavors.
- Simmer the sauce: Cook the mixture over medium heat for several minutes to allow the broth to reduce slightly, thickening the sauce.
- Add tomato paste and chickpeas: Stir in the tomato paste and drained chickpeas, seasoning with salt and pepper. Heat the sauce an additional 2-3 minutes to meld the flavors thoroughly.
- Prepare for baking: Remove the pan from heat. Create 5 small wells in the sauce using the back of a spoon. Carefully crack one egg into each well. Sprinkle salt and pepper over the eggs if desired.
- Bake the eggs: Place the pan in the preheated oven and bake for 8-12 minutes. Bake time depends on how runny or firm you prefer your egg yolks—less time for soft yolks, more time for firm.
- Garnish and serve: Once baked, remove the pan from the oven. Optionally sprinkle crumbled feta cheese and fresh cilantro or parsley on top before serving hot.
Notes
- Use an oven-safe skillet or pan to go directly from stovetop to oven.
- Adjust baking time for eggs according to your preference on doneness.
- For a vegan version, substitute eggs with tofu or poached mushrooms and use vegetable broth.
- The recipe can be made gluten-free by ensuring that canned ingredients do not contain gluten additives.
- Additional spices like cayenne or chili flakes can be added for more heat.
