No Bake Shakshuka
No Bake Shakshuka
Recipe courtesy of zimmysnook in partnership with Egg Farmer's of Canada.
Rated 5.0 stars by 1 users
Category
Breakfast, Brunch, Lunch
Cuisine
Middle Eastern, North African
Servings
2
Prep Time
10 minutes
Cook Time
35 minutes
Shakshuka or Shakshouka, is one of our favourite comfort meals. Although we enjoy it year-round it is more commonly found on our table in the winter.
This is not a “traditional” Shakshuka but is certainly inspired by it. I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.
It starts with some veggies, spices, and a tomato base, then finishes with eggs cooked right in the flavourful sauce. Scoop out a portion of sauce, with an egg, then serve with hot sauce and garlic toast for dipping! So good!
Ingredients
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1 tbsp extra virgin olive oil
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1 small onion, diced
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1 yellow pepper, diced
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1 jalapeño, diced
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1 tsp thyme
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1 tsp oregano
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2 cloves garlic, minced
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2 tbsp tomato paste
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14 oz can diced tomatoes
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1/2 cup chickpeas, drained and rinsed
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Salt and pepper to taste
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1/3 cup feta cheese, crumbled
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4 large eggs
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Fresh basil for serving
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CopperBond 11" Skillet
Products to Use:
Directions
Heat oil in an 11-inch CopperBond skillet over medium-high heat. Add onion, yellow pepper, and jalapeño, stirring occasionally for 3-4 minutes.
Add the thyme, oregano, garlic, and tomato paste and cook for another 2 minutes.
Add the diced tomatoes and bring to a low boil, reduce heat to medium-low add the chickpeas and simmer, stirring occasionally for 5-10 minutes. Season to taste with salt and pepper then stir in feta.
Using the bottom of a ladle, make four indentations into the sauce for the eggs. Crack eggs one at a time and place into the individual indentations.
Cook until egg whites have set, but the yolks are still runny, approximately 6-8 minutes. If the top of the eggs is not setting up as desired, cover with a lid for 1-2 minutes. Do not leave the lid on too long or you will lose the yellow in the yolk.
Garnish with fresh basil and enjoy!
