Shakshuka (Israelian Poached Eggs in Tomato Sauce with Chickpeas and Feta)
Danai at Living, Learning, Eating
0 out of
5 based on
Take a journey to Israel for this healthy and delicious meal that is part breakfast and part dinner (and yes, we will refrain from coining a new term like “Brinner” to describe that). This recipe was shared with us by Danai at Living, Learning, Eating.
* 0.25 c. olive oil
* 1 medium onion, chopped
* 4 garlic cloves, chopped
* 1 (15oz) can chickpeas, rinsed and drained
* 1 Tbsp. granulated sugar
* 2 tsp. ground paprika
* 1 tsp. ground cumin
* 1 (28oz) can crushed tomatoes
* Salt and pepper, to taste
* 1 c. feta, coarsely crumbled
* 8 large Nellie’s Free Range Eggs
* 1 Tbsp. fresh parsley, chopped
* Warm pita bread
1) Heat the oven to 425F (220C).
2) Heat the olive oil in a large iron saucepan over medium-high heat.
3) Add the onion and garlic. Cook, stirring, for about 6 minutes or until the onion is soft.
4) Add the chickpeas, sugar, paprika, and cumin. Cook for 2 more minutes.
5) Add the crushed tomatoes and, stirring, bring the mixture to a boil.
6) Reduce the heat to medium-low and simmer, stirring now and then, for about 15 minutes or until the sauce begins to thicken.
7) Season to taste with salt and pepper.
8) Sprinkle feta evenly over the sauce. DON’T MIX.
9) Crack the eggs one at a time evenly into the sauce, spacing equally apart. Again, DON’T MIX.
10) Bake the whole skillet in the oven for about 8 minutes, or until the egg whites are set but the yolks are still runny.
11) Garnish with parsley and serve with pita for dipping. Or Turkish flatbread, for a less culturally accurate but still delicious meal!