Description
A vibrant and flavorful Shakshuka recipe featuring poached eggs in a spicy tomato and chickpea sauce, baked to perfection and garnished with feta and fresh herbs. This North African and Middle Eastern inspired dish is perfect for a hearty breakfast, brunch, or light dinner.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids & Sauces
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
- 2 tablespoons salted butter
Spices & Seasonings
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
Other Ingredients
- 1 cup canned chickpeas (garbanzo beans), 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 sauce.
- Sauté Vegetables: In an oven-safe pan, melt the salted butter over medium heat. Add the finely diced onion and red pepper, sautéing for about 4-5 minutes until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, ensuring it doesn’t burn.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes, then stir in the smoked paprika and ground cumin, combining everything well.
- Simmer Sauce: Continue cooking the sauce over medium heat for a few minutes to reduce the broth slightly, concentrating the flavors.
- Incorporate Tomato Paste and Chickpeas: Mix in the tomato paste and rinsed chickpeas along with salt and black pepper to taste; heat for an additional 2-3 minutes to meld the flavors.
- Add Eggs: Remove the pan from heat. Create 5 wells in the thickened sauce and carefully crack one egg into each well. Season the eggs with additional salt and pepper as desired.
- Bake: Transfer the oven-safe pan to the preheated oven and bake for 8-12 minutes, or until eggs reach your preferred level of doneness.
- Garnish and Serve: Remove from oven and optionally sprinkle the dish with feta cheese crumbles and fresh cilantro or parsley. Serve hot directly from the pan.
Notes
- Use an oven-safe skillet or pan to easily transfer from stovetop to oven.
- Adjust baking time depending on whether you prefer runny or firm yolks.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add red pepper flakes for extra heat if desired.
- Leftovers can be refrigerated and reheated gently on stovetop or microwave.
