Description
A flavorful and hearty North African-inspired Shakshuka recipe featuring a rich tomato and chickpea sauce with eggs baked to perfection, garnished with feta cheese and fresh herbs. Perfect for a wholesome breakfast or any meal of the day.
Ingredients
Scale
Shakshuka Sauce
- 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 the eggs
- Black pepper, to taste
- 1 cup canned chickpeas, rinsed and drained
Eggs & Garnish
- 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 shakshuka sauce.
- Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper, sautéing for 4-5 minutes until the vegetables soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids & Spices: Pour in the chicken broth and crushed tomatoes, then add the smoked paprika and ground cumin. Stir well to combine all ingredients.
- Reduce Sauce: Continue cooking over medium heat for a few more minutes, allowing the broth to reduce slightly and intensify the flavors.
- Add Tomato Paste & Chickpeas: Mix in 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 Eggs: Remove the pan from heat. Using a spoon, create 5 wells in the sauce. Crack one egg into each well and season the eggs with additional salt and pepper if desired.
- Bake Eggs: Transfer the oven-safe pan into the preheated oven and bake for 8-12 minutes, or until the eggs reach your preferred level of doneness.
- Garnish & Serve: Remove the pan from the oven. Optionally sprinkle with feta cheese crumbles and garnish with fresh cilantro or parsley sprigs. Serve hot and enjoy!
Notes
- Use an oven-safe skillet or pan to cook the sauce and bake the eggs without transferring.
- Adjust egg baking time depending on desired doneness: less time for runny yolks, longer for firm yolks.
- For vegetarian variation, substitute chicken broth with vegetable broth.
- Feta cheese adds a nice salty contrast but can be omitted for dairy-free options.
- Leftovers can be refrigerated and gently reheated on the stovetop or oven.
