No Bake Shakshuka
No Bake Shakshuka
Breakfast, Brunch, Lunch
zimmysnook in partnership with Egg Farmer's of Canada.
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!