A Spicy Shakshuka is one of our favourite brunches, lunches, or weeknight dinners.
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 started with some red onions, fennel, jalapeños, three colours of sweet peppers and garlic. Added some tomato paste, dried oregano, salt, pepper, paprika and cayenne. Next, a jar of passata, chickpeas and a few dashes of hot sauce, then let it lightly bubble away to make the sauce.
Cracked in the eggs, added a few more jalapeño slices, some cherry tomatoes & feta and popped it in the oven until the egg whites set.
Served with pita, chilli flakes and hot sauce… the perfect beginning, middle or end to a day.
Ingredients
- Olive oil
- Small onion
- Bell peppers
- Jalapeño
- Fresh fennel, optional
- Tomato paste
- Garlic cloves
- Chickpeas
- Paprika
- Fried oregano
- Cayenne
- Passata
- Hot sauce
- Kosher salt and freshly ground black pepper
- Feta cheese
- Cherry tomatoes
- Eggs
- Flat-leaf parsley
- Cilantro, optional
- Flatbread/Pita bread
See recipe card for quantities.
Instructions
Preheat the oven to 425°F.
Heat oil in an 11” ovenproof skillet over medium-high heat. Add onion, and jalapeño; cook, stirring occasionally, until onion is soft, about 8 minutes. Next, add tomato paste, garlic, chickpeas, paprika, oregano, cayenne and cook for 2 minutes longer.
Add passata and hot sauce (if using). Bring to a low boil, reduce heat to medium-low, and simmer, stirring occasionally, for 5-10 minutes.
Season to taste with salt and pepper. Sprinkle feta, additional jalapeños & cherry tomatoes evenly over sauce.
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.
Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes.
Garnish with parsley and/or cilantro. Serve with pita for dipping.
This recipe was made (and served) in my Hestan NanoBond 11″ Skillet. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Related Recipes
Some other egg recipes you may enjoy!
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If you get the chance to try this Spicy Shakshuka recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Spicy Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 cup bell pepper diced (I use multi-coloured fridge scraps) – optional
- 1 jalapeño finely chopped (seeds to preference)
- ⅓ -½ cup fresh fennel cored & diced – optional
- 1 tablespoon tomato paste
- 2 garlic cloves minced
- 1 cup canned chickpeas drained
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne
- 2 ¾ cups passata 650 ml/22 oz jar
- A few dashes of hot sauce to taste – optional
- Kosher salt and freshly ground black pepper
- ½ cup coarsely crumbled feta
- More jalapeño slices – optional
- Handful of cherry tomatoes – optional
- 4 large eggs
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh cilantro
- Warm pita bread store bought or my recipe here
Instructions
- Preheat the oven to 425°F.
- Heat oil in an 11” ovenproof skillet over medium-high heat. Add onion, and jalapeño; cook, stirring occasionally, until onion is soft, about 8 minutes. Add tomato paste, garlic, chickpeas, paprika, oregano, cayenne and cook for 2 minutes longer.
- Add passata and hot sauce (if using). Bring to a low boil, reduce heat to medium-low, and simmer, stirring occasionally, for 5-10 minutes.
- Season to taste with salt and pepper. Sprinkle feta, additional jalapeños & cherry tomatoes evenly over sauce.
- 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.
- Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes.
- Garnish with parsley and/or cilantro. Serve with pita for dipping.
- Please take 5 seconds to rate this recipe below. We would greatly appreciate it!
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