Description
A vibrant and hearty Shakshuka recipe featuring a rich tomato and chickpea stew with spinach or kale, topped with eggs poached in the sauce and crumbled feta cheese. This dish is a flavorful and nutritious one-pan meal, perfect for breakfast, brunch, or dinner, combining Middle Eastern spices with wholesome ingredients for a satisfying experience.
Ingredients
Scale
Base
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- ½–1 jalapeno pepper, deseeded and finely chopped
- 4 cloves garlic, minced
Spices and Seasoning
- 1 tsp cumin (or more to taste)
- 1 tsp paprika (or more to taste)
- 1 pinch cayenne (optional)
- Salt and pepper to taste
- ½–1 tsp za’atar (optional, can substitute thyme and oregano)
Tomato and Protein
- 1 (28 oz) or 2 (15 oz) cans of diced or whole tomatoes
- 1 can chickpeas, rinsed and drained
Liquids and Greens
- ½ cup vegetable or chicken broth (can substitute water if needed)
- 1 cup spinach or kale (more if desired), stems removed if kale
Finishing Ingredients
- 4–5 oz feta cheese, crumbled
- 4–8 eggs, depending on serving size
- Hot sauce (optional)
- Cilantro or parsley, chopped
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large deep sauté pan or Dutch oven over medium heat. Add the chopped onions, red pepper, and jalapeno pepper. Cook until softened, about 5-7 minutes. Add the minced garlic and sauté for an additional 2-3 minutes, stirring frequently to avoid burning.
- Add Spices: Stir in cumin, paprika, cayenne (if using), za’atar or herb substitute, salt, and pepper. Cook for about 1 minute until fragrant, stirring constantly.
- Add Tomatoes and Broth: Pour in the canned diced or whole tomatoes. If whole, break them up with a spoon. Add the vegetable or chicken broth (or water if substituting). Stir in the rinsed and drained chickpeas. Cover and simmer for 5 minutes to allow flavors to meld.
- Simmer Sauce: Season with additional salt and freshly ground black pepper. Stir to combine and bring the mixture to a gentle simmer. Lower heat as needed to prevent vigorous bubbling. Cover and cook for 5 to 7 minutes until the sauce thickens slightly.
- Add Greens: Stir in the spinach or kale leaves, covering the pot again. Cook for 2 to 4 minutes until the greens have wilted. Taste and adjust seasoning as necessary.
- Add Eggs: Create small wells in the sauce using a spoon. Crack an egg into each well. Sprinkle the eggs with salt and pepper, then evenly crumble the feta cheese on top of the entire dish. Cover and let simmer gently for 6 to 10 minutes until the egg whites are set and yolks remain runny. Cook longer if you prefer firmer yolks.
- Garnish and Serve: Sprinkle chopped cilantro or parsley over the dish. Add hot sauce if desired. Serve hot, ideally with warm pita or naan bread.
Notes
- Adjust the number of eggs depending on the number of servings you want to make.
- The jalapeno pepper is optional and can be adjusted for spiciness preference.
- Za’atar can be substituted with a mix of thyme and oregano if unavailable.
- Use kale or spinach based on preference or availability; remove kale stems before adding.
- This dish pairs well with warm pita, naan, or crusty bread to scoop up the sauce and eggs.
- For a vegan version, omit the eggs and feta; tofu or chickpea scramble could be alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 185 mg
Keywords: shakshuka, eggs in tomato sauce, chickpea shakshuka, vegetarian breakfast, Middle Eastern recipes, one-pan meal, healthy brunch
