Description
Shakshuka is a vibrant Middle Eastern and North African dish featuring eggs poached in a rich, spiced tomato and chickpea sauce. This recipe layers sautéed onions, red peppers, garlic, and aromatic spices like smoked paprika and cumin to create a hearty, flavorful base, finished with baked eggs and optional garnishes of feta cheese and fresh herbs. Perfect for a satisfying breakfast, brunch, or light dinner, it combines wholesome ingredients with simple preparation for a comfort meal bursting with bold flavors.
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 Seasoning
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
Legumes and Proteins
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 5 eggs
Optional Garnishes
- Feta cheese crumbles
- Fresh cilantro or parsley sprigs
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the eggs in the sauce.
- Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat. Add the diced onion and red pepper, cooking until softened, about 4-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes. Stir in smoked paprika and ground cumin to infuse the sauce with smoky, warm flavors.
- Simmer Sauce: Continue cooking over medium heat for a few minutes to reduce the broth slightly and concentrate the flavors.
- Incorporate Tomato Paste and Chickpeas: Mix the tomato paste, rinsed chickpeas, salt, and pepper into the sauce. Heat for an additional 2-3 minutes to meld the ingredients and thicken the sauce.
- Prepare for Eggs: Remove the pan from heat. Using a spoon, create 5 wells in the sauce. Crack one egg into each well and season the eggs with a pinch of salt and pepper, if desired.
- Bake Eggs: Transfer the pan to the oven and bake for 8-12 minutes until the eggs reach your preferred level of doneness—less time for runny yolks, more for firm.
- Garnish and Serve: Optionally, sprinkle feta cheese crumbles and fresh cilantro or parsley over the shakshuka before serving hot.
Notes
- Use an oven-safe skillet or cast iron pan to transition from stovetop to oven safely.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust spice levels by adding chili flakes or a pinch of cayenne pepper for extra heat.
- Fresh herbs like parsley or cilantro add brightness but can be omitted or replaced with basil.
- Leftover shakshuka can be refrigerated and reheated gently on the stovetop.
