Shakshuka

5 from 2 votes

Shakshuka is a quick and easy meal filled with perfectly poached eggs nestled in a flavorful tomato sauce. This delicious dish takes minutes to make and is best served with bread for scooping the fragrant sauce.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: Mediterranean

Servings:

Calories: 156kcal

Author: Jennifer Fishkind

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 the eggs
black pepper to taste
1 cup canned chickpeas garbanzo beans, rinsed and drained
5 eggs
Feta cheese crumbles optional garnish
Fresh cilantro or parsley sprigs optional garnish

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Using an oven safe pan, saute the onion and peppers in the butter until the vegetables are softened, about 4-5 minutes.
2 tablespoons salted butter, 1 medium onion, 1 red pepper
Add the garlic and stir for 1 minute or until fragrant.
2 cloves garlic
Stir in the chicken broth, tomatoes, paprika, cumin.
1½ cups chicken broth, 1 cup crushed tomatoes, 1½ teaspoons smoked paprika, 1 teaspoon ground cumin
Continue to cook over medium heat for a few minutes to reduce the broth.
Mix in the tomato paste, chickpeas, salt and pepper and heat for an additional 2-3 minutes.
6 tablespoons tomato paste, 1 teaspoon salt plus more for the eggs, 1 cup canned chickpeas, black pepper
Take the pan off the heat. Make 5 wells in the sauce, then crack the eggs (whole) into the wells. Add salt and pepper to the eggs, if desired.
5 eggs
Put the pan in the oven and bake for about 8-12 minutes, until the eggs are of desired doneness.
Sprinkle feta crumbles and cilantro or parsley sprigs on top, optional, and serve hot.
Feta cheese crumbles, Fresh cilantro or parsley sprigs

Notes

Storage:

To Store: Leftover Shakshuka will keep in the refrigerator for 2–3 days if stored in an airtight container.
To Freeze: This dish should not be frozen.

Tips:

Keep an eye on the eggs at about the 8 minute mark. You can quickly lose the yokiness once it starts to finish cooking.
I recommend that the egg yolk be soft and the egg whites solid, but cook to your desired doneness.
Shakshuka is best served immediately. It’s not a great candidate for leftovers, since soft eggs will continue to cook if you reheat them.

Nutrition