Description
A vibrant and comforting Middle Eastern dish featuring poached eggs in a rich, spiced tomato and pepper sauce, enhanced with chickpeas and baked to perfection. This shakshuka recipe is a delicious, hearty breakfast or brunch option that’s easy to prepare and perfect for sharing.
Ingredients
Scale
Main Ingredients
- 2 tablespoons salted butter
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 6 tablespoons tomato paste
- 1 teaspoon salt, plus more for seasoning eggs
- Black pepper, to taste
- 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 in the sauce.
- Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper and sauté until softened, about 4-5 minutes.
- 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, then add the smoked paprika and ground cumin. Stir well to combine all ingredients.
- Simmer Sauce: Continue cooking the mixture over medium heat for a few minutes to allow the broth to reduce slightly, concentrating the flavors.
- Incorporate Tomato Paste and Chickpeas: Add the tomato paste and rinsed chickpeas. Season with salt and black pepper, then heat for an additional 2-3 minutes to meld the flavors.
- Prepare for Baking 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 salt and pepper if desired.
- Bake Eggs: Place the pan in the preheated oven and bake for 8-12 minutes, depending on your preferred level of egg doneness; the whites should be set while the yolks remain slightly runny or firm as you like.
- Garnish and Serve: Remove from the oven, sprinkle feta cheese crumbles and fresh cilantro or parsley sprigs over the top if using, then serve hot directly from the pan.
Notes
- Use an oven-safe skillet or pan to ensure safety and convenience when transferring from stovetop to oven.
- Adjust the baking time based on how runny or firm you like your egg yolks.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Fresh herbs like cilantro or parsley add a burst of freshness but are optional.
- Feta cheese adds a salty, creamy contrast but can be omitted for a dairy-free option.
