Description
A flavorful and hearty Shakshuka recipe featuring a rich tomato and chickpea sauce topped with perfectly baked eggs. This North African and Middle Eastern favorite is spiced with smoked paprika and cumin, finished with optional feta and fresh herbs for a satisfying breakfast or light meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids and Base
- 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 seasoning eggs
- Black pepper, to taste
Proteins and Garnishes
- 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 later.
- Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper, sautéing for about 4-5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes. Add smoked paprika and ground cumin. Stir to combine all ingredients.
- Simmer Sauce: Allow the mixture to cook over medium heat for a few minutes, reducing the liquid slightly to concentrate flavors.
- Incorporate Tomato Paste and Chickpeas: Add the tomato paste, rinsed chickpeas, salt, and black pepper. Stir and continue heating for 2-3 minutes to meld the flavors.
- Prepare for Eggs: Remove the pan from heat. Using a spoon, create 5 wells in the sauce. 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, depending on how runny or firm you prefer the eggs.
- Garnish and Serve: Once baked to your liking, remove from the oven. Sprinkle with crumbled feta and garnish with fresh cilantro or parsley if using. Serve hot.
Notes
- Use an oven-safe skillet or pan to easily transfer the dish from stovetop to oven.
- Adjust baking time for eggs depending on preference: shorter for runny yolks, longer for firm yolks.
- Feta and fresh herbs are optional but add a nice contrast and freshness to the dish.
- Can be made vegetarian by replacing chicken broth with vegetable broth.
- Serve with warm crusty bread or pita for dipping.
