Description
A flavorful and hearty Shakshuka recipe featuring eggs poached in a spicy tomato and chickpea sauce, enriched with smoked paprika and cumin, then baked to perfection. This North African and Middle Eastern inspired dish is perfect for a satisfying breakfast or brunch, garnished with feta cheese and fresh herbs for added brightness.
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
Spices and Seasonings
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
Fats
- 2 tablespoons salted butter
Protein
- 1 cup canned chickpeas, rinsed and drained
- 5 eggs
Garnishes (optional)
- Feta cheese crumbles
- Fresh cilantro or parsley sprigs
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to warm up while you prepare the shakshuka base.
- Sauté the vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper and cook for 4-5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until aromatic.
- Add liquids and spices: Pour in the chicken broth and crushed tomatoes. Sprinkle in the smoked paprika and ground cumin, mixing well to combine all flavors.
- Reduce the sauce: Let the mixture simmer over medium heat for a few minutes to slightly reduce the broth and concentrate the flavors.
- Add tomato paste and chickpeas: Stir in the tomato paste and chickpeas, seasoning with salt and black pepper. Continue heating for another 2-3 minutes to blend the ingredients thoroughly.
- Create wells and add eggs: Remove the pan from heat. Using a spoon, make five wells in the thickened sauce and carefully crack one egg into each well. Season the eggs with salt and pepper if desired.
- Bake the shakshuka: Transfer the pan to the preheated oven and bake for 8-12 minutes, or until the eggs reach your preferred level of doneness—runny yolks or fully set.
- Garnish and serve: Once baked, sprinkle with crumbled feta cheese and fresh cilantro or parsley sprigs if using. Serve hot for a comforting and wholesome meal.
Notes
- Use an oven-safe skillet or pan to transition easily from stovetop to oven.
- Adjust the spiciness by adding chili flakes or fresh chilies if desired.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Check the eggs early when baking to avoid overcooking, especially if you prefer runny yolks.
- Serve with crusty bread or pita for dipping into the sauce.
