ShakshukaCourse: BreakfastCuisine: Middle EasternDifficulty: Easy
I love this dish. My favorite bakery is in Jackson, Wyoming and they have this on their menu every winter. It is served in individual cast iron dishes that come out so hot. The eggs, tomatoes, chickpeas, and spices just warm your soul. It is hearty without being heavy. I love to serve this for dinner with a big crunchy salad, as my daughter calls it and crusty bread. It will warm you up and help you stay warm all night. It also is a perfect breakfast dish before heading out to cross country ski or snow show. My family and I love it. Feel free to get creative and make it more your own dish.
1 28oz can whole tomatoes
2 tablespoons olive oil
1 yellow onion, chopped
1 small bell pepper, seeded and diced
2 tablespoons tomato paste
1 Tablespoon harissa spice or paste
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
1 15oz can chickpeas, drained and rinsed
Fresh Cilantro, chopped
1/2 cup feta cheese
Crusty bread or toasted naan bread
- Preheat oven to 375. Heat oil in a large 12 inch pan over medium high heat. Add the onion and pepper saute until soft and about 8 minutes. Add the tomato paste, harissa, garlic, cumin, and salt sure until fragrant about 1 minute.
- Add the tomatoes and using a spatula, break up the whole tomatoes, smash against the side of the pan. Allow to simmer and so the liquid thickens about 8-10 minutes. Add the chickpeas and cook for 2 more minutes.
- With the back of a large spoon make a well and crack an egg, repeat with remaining eggs. Spoon the sauce around each egg so that it helps to cook it.
- Place the pan in the oven for 12-15 minutes. The egg whites should be just set. Remove from oven sprinkle with feta cheese, chopped cilantro and season with salt and fresh ground pepper.