Everyday Shakshuka
A family style shakshuka with caramelized onions and peppers, chickpeas, feta cheese and a fragrant tomato sauce.
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 1 large onion small chop, about 1.5 cups
- 1.5 large red bell pepper small chop, about 1.5 cups
- 4 large cloves garlic minced, about 3 tablespoons
- 2 tablespoons sun-dried tomatoes minced, optional
- 1 cup chickpeas rinsed and drained
- 1-1.5 cups baby spinach chopped
- 1/4 - 1/2 teaspoon kosher salt see notes
- 2-3 teaspoon Hiwaij for soup seasoning
- 1.5 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1.5 cups crushed tomato
- pinch sugar about 1/4 teaspoon
- 3-6 tablespoons water or vegetable stock
- 4-6 eggs depending on preference
- 1/4 teaspoon sumac for topping
- 1/4 cup feta cheese crumbled, for topping
- 2-3 tablespoon fresh parsley or cilantro minced, for topping
Instructions
- In a 3.5 quart pan, heat 3 tablespoons of olive oil over medium heat.
- Add the onions into the pan, sauté about 8-10 minutes, until the onions are translucent, and slightly golden around the edges.
- Add the chopped bell peppers, sauté for 5-8 minutes, until peppers have softened and begun to brown and slightly caramelize.
- Add the minced garlic, cook for 1 minute until fragrant.
- Add the minced sundried tomatoes, and chickpeas. Cook 2 minutes
- Add the spinach. Cook 1-2 minutes until wilted.
- Add the hiwaij, smoked paprika and cumin. Stir and cook for 30 seconds until fragrant.
- Add the crushed tomatoes and stir well to combine. Add the sugar.
- If the sauce is very thick, add between 3-6 tablespoons of water or vegetable broth to slightly thin the sauce. Your sauce should be loose enough to cover the pan when a spoon is dragged through it but not a swimming pool of liquid. Cover the pan with a lid and let simmer on low for 10 minutes. (At this point you can also store the shakshuka base in the fridge for 2 days until needed)
- With the back of a spoon, create 6 evenly spaced divots in the shakshuka sauce. Carefully crack an egg into each divot. Cover the pan with a lid and simmer for 5-8 minutes. Watch your eggs carefully!
- Your eggs are done when you can lightly poke the egg yolk and there is a little resistance but the yolk still have movement. The egg white should be completely cooked.
- Remove the pan from the heat and sprinkle with feta, fresh parsley and sumac.
- Serve with crusty bread, hummus, a bright salad and enjoy!
Notes
Kosher Salt: I begin with 1/4 teaspoon of kosher salt and then gradually increase it as needed. This recipe will need between 1/4 - 1/2 teaspoon kosher salt. The amount of salt needed will depend on the sodium level in your crushed tomatoes and personal taste.