Tomato and Chickpea Shakshuka
A spiced tomato sauce with chickpeas, finished with eggs poached in the sauce—an easy one-pan shakshuka.
Equipment
- wide skillet (10-inch / 25 cm) with lid
- Spoon
Ingredients
Ingredients
- 2 tablespoonsolive oil
- 1 mediumonion peeled and diced
- 3 clovesgarlic peeled and minced
- 1 1/2 teaspoonskosher or sea salt
- 1 teaspoonground cumin
- 1 teaspoonpaprika (preferably smoked)
- 1 teaspoonfreshly ground black pepper
- 1/2 teaspooncrushed red pepper flakes
- Two15-ounce 400 gcans crushed or diced tomatoes
- 1 1/2 tablespoonstomato paste
- 2-3 teaspoonsharissa (optional)
- 2 teaspoonsbrown sugar or honey
- 1 3/4 cups 280 gcooked chickpeas, from one 15-ounce/400 g can of chickpeas drained and rinsed, or chickpeas you've cooked from dried
- 5-6 eggs
Instructions
Instructions
- Heat 2 tablespoons olive oil in a wide skillet (at least 10 inches/25 cm) with a lid over medium heat until the oil shimmers.
- Add the 1 medium onion (peeled and diced) and the 3 cloves garlic (peeled and minced). Cook, stirring frequently, until the onion is soft and translucent, about 3 to 4 minutes.
- Add 1 1/2 teaspoons kosher or sea salt, 1 teaspoon ground cumin, 1 teaspoon paprika (preferably smoked), 1 teaspoon freshly ground black pepper, and 1/2 teaspoon crushed red pepper flakes. Stir for about 10 seconds to bloom the spices.
- Add the two 15-ounce (400 g) cans crushed or diced tomatoes with their juices, 1 1/2 tablespoons tomato paste, 2–3 teaspoons harissa (optional), and 2 teaspoons brown sugar or honey. Stir to combine and cook for 5 minutes, stirring occasionally.
- Add 1 3/4 cups (280 g) cooked chickpeas (if using canned chickpeas, drain and rinse them first). Continue to cook, stirring occasionally, about 10 minutes more, until the sauce has thickened—when you lift a big spoonful of sauce and drop it back, it should hold its shape.
- Use a spoon to make 5 or 6 indentations (wells) in the sauce, matching the number of eggs you will use.
- Crack one egg into each indentation (using 5–6 eggs). If any egg white strays, gently drag it into the sauce with the spoon so each egg sits in its well.
- Reduce the heat to medium-low, cover the skillet, and cook the eggs to your liking: about 3 to 4 minutes for very soft yolks, or about 6 to 8 minutes for firmer yolks. Check the eggs and continue cooking a little longer if needed; they are done when the whites are set and the yolks reach your preferred doneness.
- Remove the skillet from the heat and serve immediately.
Notes
Notes
Serving
: Serve the Shakshuka with
Mint Zhoug
, if desired. If you don't have an herb sauce, you can strew a little chopped parsley over the top, to brighten things up. Crusty bread or flatbread is a good accompaniment to scoop up the flavorful sauce.
Storage
: You can make the sauce up to through step 2 and refrigerate it, then finish the Shakshuka later. The sauce will keep for a few days in the refrigerator. And yes, you can freeze it too. If you just want to make two servings of Shakshuka, just cook two eggs in the sauce. When it's done, spoon out the two portions (and enjoy them!) then store the rest of the sauce in the refrigerator for the next batch. It likely will have thickened a bit more than you want, so thin it with some water before cooking with it a second time.
Serving
: Serve the Shakshuka with
Mint Zhoug
, if desired. If you don't have an herb sauce, you can strew a little chopped parsley over the top, to brighten things up. Crusty bread or flatbread is a good accompaniment to scoop up the flavorful sauce.
Storage
: You can make the sauce up to through step 2 and refrigerate it, then finish the Shakshuka later. The sauce will keep for a few days in the refrigerator. And yes, you can freeze it too. If you just want to make two servings of Shakshuka, just cook two eggs in the sauce. When it's done, spoon out the two portions (and enjoy them!) then store the rest of the sauce in the refrigerator for the next batch. It likely will have thickened a bit more than you want, so thin it with some water before cooking with it a second time.