No Bake 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!
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Cheers! James & Elaine
No Bake Shakshuka
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 1 yellow pepper diced
- 1 jalapeño diced
- 1 teaspoon thyme
- 1 teaspoon oregano
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 14 ounce can diced tomatoes (400 mL)
- ½ cup chickpeas drained & rinsed
- Salt and pepper to taste
- ⅓ cup feta cheese crumbled
- 4 large eggs
- Fresh basil for serving
- Heat oil in an 11-inch 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!