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A skillet of spicy shakshuka - eggs in tomato sauce

Spicy Shakshuka

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.
Served with pita, chilli flakes and hot sauce... the perfect beginning, middle or end to a day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Middle Eastern, North African
Servings 2 -4 People

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.
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