Shakshuka sans cuisson

No Bake Shakshuka

zimmysnook in partnership with Egg Farmer's of Canada.

Servings

2

Prep Time

10 minutes

Cook Time

35 minutes

Category

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!

Ingredients

  • 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

PRODUCTS TO USE:

  • CopperBond 11" Skillet

Directions

  1. Heat oil in an 11-inch CopperBond skillet over medium-high heat. Add onion, yellow pepper, and jalapeño, stirring occasionally for 3-4 minutes.

  2. Add the thyme, oregano, garlic, and tomato paste and cook for another 2 minutes.

  3. 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.

  4. 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.

  5. 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.

  6. Garnish with fresh basil and enjoy!
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