Shakshouka - Baked Eggs in Tomato Sauce

Ingredients

  • 1 tbsp olive oil
  • 4 tsp minced garlic (4 cloves)
  • 1 cup diced yellow onion (1 large onion)
  • 1 cup diced red bell pepper
  • 1 tbsp diced seeded jalapeño (1 medium pepper)
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 jar crushed tomatoes (28 oz)
  • 1 cup cooked and drained chickpeas
  • 6 large eggs
  • Freshly cracked black peppercorns to taste
  • Flaked sea salt to taste
  • 1/2 cup crumbled feta cheese (4 oz)
  • 2 tbsp finely chopped parsley leaves

Steps

  1. Preheat the oven to 375°F.
  2. In an ovenproof 12-inch skillet heat the oil (2 minutes).
  3. Add the garlic, onion, bell pepper, jalapeño, salt, smoked paprika, cumin and sauté the vegetables until the onion is translucent and the moisture has evaporated (5-8 minutes).
  4. Pour in the crushed tomatoes and stir in the chickpeas.
  5. Reduce the heat and simmer until the sauce is thickened (5+ minutes).
  6. Create 6 indentations and crack an egg into each.
  7. Season the eggs with black pepper and salt.
  8. Sprinkle evenly with feta cheese.
  9. Transfer the skillet to the oven and bake uncovered for 10 minutes.
    1. Broil for 1 additional minute.
  10. Garnish with parsley and serve hot.

Notes

Tempeh Variation

  • 8 oz tempeh

Replace the chickpeas with tempeh. You don't need to simmer as long on the stove when using tempeh.

Source

Apricot Lane Farms Cookbook