Shakshuka
40 min · 25 g protein · 424 cals / serving
Eggs poached right in a sweet, smoky pepper and tomato sauce with cumin and paprika, the North African and Middle Eastern pan dish that has become a brunch staple everywhere. A can of chickpeas simmers in the sauce to make it a full meal, and crumbled feta and parsley go on at the end.
Ingredients
- 2 tsp olive oil
- 1 large onion, thinly sliced
- 3 medium red bell peppers, thinly sliced
- 4 cloves garlic, sliced
- 1 1/2 tsp ground cumin
- 2 tsp paprika, smoked or sweet
- 1/2 tsp red pepper flakes, or harissa to taste
- 2 tbsp tomato paste
- 2 cans (14 oz each) canned crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 3/4 tsp salt
- 1/2 tsp black pepper
- 8 eggs
To serve
- 1/2 cup feta cheese, crumbled
- a handful fresh parsley, or cilantro, chopped
Steps
- Heat the oil in a large, deep skillet (with a lid) over medium heat. Cook the onion and peppers, stirring now and then, for 10 minutes until soft and sweet.
- Add the garlic, cumin, paprika and pepper flakes and stir for 30 seconds until fragrant, then stir in the tomato paste for a minute.
- Pour in the crushed tomatoes, add the chickpeas, salt and pepper and simmer for 10 minutes until the sauce is thick. Taste for salt and heat.
- Make 8 hollows in the sauce with the back of a spoon and crack an egg into each. Cover and cook over low heat for 6–8 minutes, until the whites are completely set and the yolks are as soft or firm as you like them (fully set at 160°F).
- Scatter the feta and parsley over the top and bring the pan to the table.
Good to know
How do I keep the yolks runny?
Take the lid off as soon as the whites turn opaque all the way to the yolk. The pan keeps cooking for a minute on the table, so pull it a moment early.
What do I serve with it?
Warm pita or crusty bread for the sauce is traditional. Two eggs and a generous ladle of chickpea sauce make a full plate on their own.
Can I make the sauce ahead?
Yes, it keeps three days in the fridge and tastes better for it. Reheat it until bubbling before adding the eggs.
Alternative
Per
- Calories
- 93
- Protein
- (24%)
- 5 g
- Fat
- (40%)
- 4 g
- Carbohydrates
- (36%)
- 9 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 256 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1696 kcal goes into the pot and 2126 g of ingredients comes out as about 1830 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.