Ingredients
Scale
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 6 large eggs
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Heat the olive oil in a large oven-safe skillet (cast iron is ideal) over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Step 2: Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
- Step 3: Add the crushed tomatoes and chickpeas to the skillet. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld.
- Step 4: Carefully crack the eggs into the shakshuka, spacing them evenly. Cover the skillet and cook until the egg whites are set and the yolks are still runny, about 5-7 minutes. Cooking time will depend on your preferred yolk consistency.
- Step 5: Remove from heat and sprinkle with fresh cilantro. Serve immediately with crusty bread for dipping.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, being careful not to overcook the eggs.
- Serve with a dollop of Greek yogurt or feta cheese for extra creaminess and tang.
- For deeper flavor, lightly toast the spices in the oil before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American