Description
This hearty and flavorful Shakshuka recipe features eggs poached in a spiced tomato and chickpea sauce, enriched with smoked paprika, cumin, and a touch of butter. Baked in the oven until the eggs reach perfect doneness, it makes a comforting breakfast or brunch dish, garnished with feta cheese and fresh herbs for added brightness.
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 (garbanzo beans), rinsed and drained
- 5 eggs
Optional Garnishes
- Feta cheese crumbles
- Fresh cilantro or parsley sprigs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the eggs later.
- Sauté Vegetables: In an oven-safe pan, melt the butter and sauté the diced onion and red pepper over medium heat until softened, about 4-5 minutes.
- Add Garlic: Add minced garlic to the pan and cook for 1 minute, stirring constantly until fragrant.
- Add Liquids and Spices: Stir in the chicken broth, crushed tomatoes, smoked paprika, and ground cumin. Let the mixture come to a simmer.
- Reduce Sauce: Cook the sauce over medium heat for a few minutes to reduce the broth slightly and concentrate the flavors.
- Add Tomato Paste and Chickpeas: Stir in the tomato paste and rinsed chickpeas, then season with salt and black pepper. Cook for an additional 2-3 minutes to heat through.
- Prepare Eggs: Remove the pan from heat. Use a spoon to make 5 wells in the sauce, then carefully crack one egg into each well. Season the eggs with a little salt and pepper if desired.
- Bake: Place the oven-safe pan in the preheated oven and bake for 8-12 minutes, or until the eggs are cooked to your preferred doneness (firm whites with runny yolks is traditional).
- Garnish and Serve: Remove from oven and, if desired, sprinkle with feta cheese crumbles and fresh cilantro or parsley. Serve hot directly from the pan.
Notes
- Use an oven-safe skillet or cast-iron pan to easily transition from stovetop to oven.
- Adjust the baking time based on how you prefer your eggs (less time for runny yolks, more for firmer eggs).
- Substitute chickpeas for other beans or omit for a lower-carb version.
- For a vegan version, skip the eggs and feta and add tofu or extra chickpeas.
- Use fresh herbs like parsley or cilantro for a fresh, aromatic finish.
