No Bake Shakshuka
Breakfast, Brunch, Lunch
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!
1 tbsp extra virgin olive oil
1 small onion, diced
1 yellow pepper, diced
1 jalapeño, diced
1 tsp thyme
1 tsp oregano
2 cloves garlic, minced
2 tbsp tomato paste
14 oz can diced tomatoes
1/2 cup chickpeas, drained and rinsed
Salt and pepper to taste
1/3 cup feta cheese, crumbled
4 large eggs
Fresh basil for serving
CopperBond 11" Skillet
Products to Use:
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!