Description

Shakshuka is a vibrant Middle Eastern and North African dish featuring eggs poached in a rich, spiced tomato and chickpea sauce. This recipe layers sautéed onions, red peppers, garlic, and aromatic spices like smoked paprika and cumin to create a hearty, flavorful base, finished with baked eggs and optional garnishes of feta cheese and fresh herbs. Perfect for a satisfying breakfast, brunch, or light dinner, it combines wholesome ingredients with simple preparation for a comfort meal bursting with bold flavors.

Ingredients

Vegetables and Aromatics

1 medium onion, finely diced
1 red pepper, finely diced
2 cloves garlic, minced

Liquids and Base

1½ cups chicken broth
1 cup crushed tomatoes
6 tablespoons tomato paste
2 tablespoons salted butter

Spices and Seasoning

1½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon salt, plus more for the eggs
Black pepper, to taste

Legumes and Proteins

1 cup canned chickpeas (garbanzo beans), rinsed and drained
5 eggs

Optional Garnishes

Feta cheese crumbles
Fresh cilantro or parsley sprigs

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Instructions

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the eggs in the sauce.
Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat. Add the diced onion and red pepper, cooking until softened, about 4-5 minutes.
Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes. Stir in smoked paprika and ground cumin to infuse the sauce with smoky, warm flavors.
Simmer Sauce: Continue cooking over medium heat for a few minutes to reduce the broth slightly and concentrate the flavors.
Incorporate Tomato Paste and Chickpeas: Mix the tomato paste, rinsed chickpeas, salt, and pepper into the sauce. Heat for an additional 2-3 minutes to meld the ingredients and thicken the sauce.
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 a pinch of salt and pepper, if desired.
Bake Eggs: Transfer the pan to the oven and bake for 8-12 minutes until the eggs reach your preferred level of doneness—less time for runny yolks, more for firm.
Garnish and Serve: Optionally, sprinkle feta cheese crumbles and fresh cilantro or parsley over the shakshuka before serving hot.

Notes

Use an oven-safe skillet or cast iron pan to transition from stovetop to oven safely.
For a vegetarian version, substitute chicken broth with vegetable broth.
Adjust spice levels by adding chili flakes or a pinch of cayenne pepper for extra heat.
Fresh herbs like parsley or cilantro add brightness but can be omitted or replaced with basil.
Leftover shakshuka can be refrigerated and reheated gently on the stovetop.