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Shakshuka

A flavorful Middle Eastern dish of eggs poached in a spicy tomato and bell pepper sauce, topped with feta cheese and fresh herbs.
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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 Olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, 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
  • black pepper, to taste
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 5 eggs
  • Feta cheese crumbles (optional)
  • Fresh cilantro or parsley sprigs (optional)

Method
 

Preparation Steps
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Using an oven-safe pan, sauté the onion and bell pepper in olive oil until softened, about 4-5 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Stir in the chicken broth, crushed tomatoes, smoked paprika, and ground cumin. Cook for a few minutes to reduce the broth.
  5. Mix in the tomato paste, chickpeas, salt, and pepper. Heat for an additional 2-3 minutes.
  6. Remove the pan from heat. Make 5 wells in the sauce and crack eggs into each well. Season the eggs with salt and pepper if desired.
  7. Transfer the pan to the oven and bake for 8-12 minutes until eggs reach desired doneness.
  8. Sprinkle with feta cheese, and garnish with cilantro or parsley if using. Serve hot.

Notes

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