Introduction
Shakshuka is a vibrant and comforting one-pan meal, perfect for breakfast, brunch, or a quick dinner. You’ll love how the eggs poach directly in the rich, smoky tomato and pepper sauce. It’s a simple, satisfying dish that’s meant to be shared straight from the skillet.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
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
- In a large, deep skillet or sauté pan, melt the salted butter over medium heat.
- Add the finely diced onion and red pepper. Sauté for about 5-7 minutes, until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the smoked paprika, ground cumin, 1 teaspoon of salt, and black pepper (to taste). Stir well to coat the vegetables.
- Pour in the chicken broth and crushed tomatoes. Stir to combine.
- Add the tomato paste and whisk it in until fully incorporated into the sauce.
- Stir in the rinsed and drained canned chickpeas.
- Let the sauce simmer for 8-10 minutes, until it thickens slightly.
- Using a spoon, create 5 small wells in the sauce. Crack one egg into each well.
- Cover the skillet and let the eggs cook for 5-8 minutes, or until the whites are set but the yolks are still runny. Season the eggs lightly with a pinch of salt.
- Remove from heat. Garnish with feta cheese crumbles and fresh cilantro or parsley sprigs if desired. Serve immediately.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or cayenne to the spices for a bit of heat.
- Creamy Twist: Swirl in a spoonful of plain yogurt or labneh over the top just before serving.
- Herb-Forward: Use fresh dill or mint in place of cilantro or parsley for a different herbal note.
- Bread Serving: Serve in individual, shallow bowls with crusty bread for dipping, rather than from the skillet.
Tips for Success
- Dice Evenly: Finely dicing the onion and pepper ensures they cook quickly and evenly, creating a better sauce texture.
- Simmer for Flavor: Don’t rush the simmering step; letting the sauce cook down concentrates the flavors.
- Egg Doneness: For firmer yolks, cook covered for the full 8 minutes. For very runny yolks, check at 5 minutes.
- Pan Choice: Use a pan with a tight-fitting lid to properly trap steam for cooking the eggs.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat, adding a splash of water or broth to loosen the sauce. Note that reheated eggs will become fully cooked.
FAQ
Can I make this vegetarian?
Yes, simply substitute the chicken broth with an equal amount of vegetable broth.
What if my sauce is too thin?
If the sauce hasn’t thickened enough after simmering, let it cook uncovered for a few more minutes before adding the eggs.
Can I use fresh tomatoes?
This recipe is designed for crushed tomatoes for consistency and speed. Using fresh would require longer cooking to break them down.
Why only 5 eggs for 6 servings?
This recipe makes a generous amount of sauce. The serving size accounts for sharing the pan, with some servings containing more sauce and chickpeas, and one person not having a full egg.
My eggs aren’t cooking through. What should I do?
Ensure your pan is covered to trap steam. If the whites are still runny after 8 minutes, spoon a little hot sauce over them and cover for another minute or two.
Can I double this recipe?
Absolutely. Use a very large, wide skillet or Dutch oven to ensure there’s enough surface area for all the eggs to cook properly.
