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shakshuka in black pan
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Everyday Shakshuka

A family style shakshuka with caramelized onions and peppers, chickpeas, feta cheese and a fragrant tomato sauce.
Servings: 4
Author: wildheartkitchen

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.