Recipe by gailanng
A fantastic Bon Appetit' test kitchen creation. It seems that in Israel, this 'shakshuka' works for breakfast, lunch or dinner. As for it's culinary roots, I believe it actually leans towards a N. African type dish, but one thing agreed upon...it's universally good.
Top Review by DailyInspiration
This dish makes a wonderful light dinner!! It has everything I love; especially the tomatoes, chickpeas and feta. We halved the recipe since it was just the two of us and it made a generous serving. I did leave out the jalapeno only because I did not have any on hand, but I substituted some red pepper flakes just to give it a little kick! Love the fact that it finishes off in the oven and is so easy to make! Served it with some toasted bagels. Made for Spring PAC, April, 2012.
- 1⁄4 cup olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 jalapenos, seeded, finely chopped
- 1 (15 ounce) can chickpeas, drained
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 (28 ounce) can whole canned tomatoes, crushed by hand, juices reserved
- kosher salt & freshly ground black pepper
- 1 cup coarsely crumbled feta
- 8 large eggs
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped fresh cilantro
- warm pita bread
Directions See How It's Made
- Preheat oven to 425 degrees.
- Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic and jalapenos; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika and cumin; cook for 2 minutes longer.
- Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper.
- Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.