Description
This Shakshuka recipe features poached eggs in a flavorful tomato and pepper sauce simmered with aromatic spices and chickpeas, then baked to perfection. It’s a vibrant, hearty dish perfect for breakfast, brunch, or an easy dinner.
Ingredients
Scale
Base Ingredients
- 2 tablespoons salted butter
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Sauce Ingredients
- 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 the eggs
- Black pepper, to taste
Additional Ingredients
- 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 (204 degrees Celsius) to prepare for baking the eggs in the tomato sauce.
- Sauté Vegetables: Using an oven-safe pan, melt the salted butter over medium heat, then add the finely diced onion and red pepper. Sauté for about 4-5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant but not browned.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes, then add the smoked paprika and ground cumin. Stir everything together to combine the flavors.
- Simmer Sauce: Continue cooking the sauce over medium heat for several minutes to allow the broth to reduce slightly and intensify the flavor.
- Incorporate Tomato Paste and Chickpeas: Mix in the tomato paste and drained chickpeas, seasoning with salt and black pepper to taste. Heat the sauce for another 2-3 minutes to meld flavors thoroughly.
- Prepare Eggs: Remove the pan from heat. Using a spoon, make 5 wells in the sauce. Crack one whole egg into each well, and season the eggs with additional salt and pepper if desired.
- Bake: Transfer the oven-safe pan to the preheated oven. Bake for 8-12 minutes, depending on how runny or firm you prefer your eggs.
- Garnish and Serve: Once baked, sprinkle feta cheese crumbles and fresh cilantro or parsley sprigs on top if using. Serve the shakshuka hot straight from the pan.
Notes
- You can substitute chicken broth with vegetable broth to make the dish vegetarian.
- For a spicier version, add a pinch of cayenne pepper or chili flakes with the spices.
- Use an oven-safe skillet or cast iron pan to bake the eggs safely.
- Adjust the baking time depending on desired egg yolk consistency — shorter for runny yolks, longer for firm.
- Serve with warm crusty bread or pita for dipping into the sauce.
