Eggs Baked in Spicy Tomato Sauce with Chickpeas and Feta (shakshuka)
Shakshuka…. shakshuuuuuuuuuuka. Such a fun word to say. Shakshuka is a breakfast dish common in Israel, Egypt, Morocco, Tunisia, Libya and Algeria (phew!) Having never been to any of those places, I can’t say how this version stacks up in terms of authenticity. I can say for certain that it is delicious. I enjoy it for dinner. The recipe is easy enough… make up a simple sauce, crack the eggs in to it, and finish them in the oven. Elias is not a huge fan if this dish, primarily because of the spiciness, so when I make it, I make a full recipe of the sauce and bake two eggs in it. Then, I reserve the rest of the sauce and bake the eggs in it as needed throughout the next couple of days, which works out perfectly. The original recipe calls for eight eggs, but I find that 4-6 eggs makes a happier sauce to egg ratio for me, especially since I serve it with bread or rice to go with that delicious, spicy sauce. Enjoy!
Shakshuka adapted from Bon Apetit
1/4 cup olive oil
1 medium onion, finely chopped
4 cloves garlic, chopped
2 jalapeno peppers, seeded and finely chopped
1 can (15 oz) chickpeas, drained and rinsed
2 tsp. sweet Paprika
1 tsp. ground cumin
1 28 oz can crushed tomatoes
1 cup crumbled feta
4-8 eggs (see note above)
2 T. chopped parsley or cilantro (optional)
Cooked white rice or pita (for serving
1. Preheat oven to 425 degrees.
2. Heat oil in a large ovenproof skillet over medium high heat.
3. Add onion, garlic and jalapenos and cook until soft, about 8 minutes. Stir occasionally to prevent sticking and burning.
4. Add chickpeas, paprika, and cumin, and cook for 2 minutes more until you start to smell the spices.
5. Add tomatoes. Bring to a boil and then reduce heat to medium low. Simmer, stirring occasionally for about 15 minutes, or until sauce thickens. Season with salt and pepper to taste.
6. Sprinkle feta evenly over sauce
7. Crack eggs one at a time in to a small bowl and then pour in to the sauce.
8. Transfer to the oven and bake for 5-8 minutes, or until cooked through to your taste. (I prefer them with set whites and slightly runny yolks, which takes about 6 minutes. You can test by jiggling the pan or pushing gently against the yolk with a spoon.)