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Shakshuka

A flavorful Middle Eastern dish with eggs poached in a spicy tomato and pepper sauce, seasoned with aromatic spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons salted butter
  • 1 medium onion (finely diced)
  • 1 red red pepper (finely diced)
  • 2 cloves garlic (minced)
  • 1.5 cups chicken broth
  • 1 cup crushed tomatoes
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 6 tablespoons tomato paste
  • 1 teaspoon salt
  • to taste black pepper
  • 1 cup canned chickpeas (garbanzo beans, rinsed and drained)
  • 5 eggs
  • Feta cheese crumbles (optional garnish)
  • Fresh cilantro or parsley sprigs (optional garnish)

Method
 

Preparation Steps
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Using an oven-safe pan, saute the onion and peppers in butter until softened, about 4-5 minutes.
  3. Add garlic and stir for 1 minute or until fragrant.
  4. Stir in chicken broth, crushed tomatoes, paprika, and cumin.
  5. Cook over medium heat for a few minutes to reduce broth.
  6. Mix in tomato paste, chickpeas, salt, and pepper. Heat for an additional 2-3 minutes.
  7. Remove pan from heat. Make 5 wells in sauce and crack eggs into each well. Season eggs with salt and pepper if desired.
  8. Transfer pan to oven and bake for 8-12 minutes until eggs are cooked to desired doneness.
  9. Garnish with feta cheese and cilantro or parsley sprigs if desired. Serve hot.

Notes

This dish pairs beautifully with crusty bread or pita for dipping.