Shakshouka is a Middle Eastern egg dish that is often served for breakfast but we love for it dinner. It’s full of veggies and great spices. We probably make this at least once a month; and that’s a lot since I rarely make the same thing twice. The great thing about this dish is that you can change up the spices and vegetables and have a completely new version.
What makes this dish so easy is an oven proof skillet, you only need one pan and it’s easy clean up. I have a Calphalon non stick one and an All Clad Stainless Steel version as well. Cook the veggies and get the sauce going and you finish poaching the eggs in the oven. We always use fire roasted tomatoes, spinach and chickpeas to add a bit more protein and fiber to the meal. And a slice of crusty bread on the side with a little butter and garlic is pretty fantastic too.
- Olive Oil
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt/Pepper
- Dash of cayenne
- 1 15 oz can chickpeas, drained and rinsed
- 2 15 oz cans fire roasted tomatoes
- 5 cups baby spinach
- 6 large eggs
- 2 oz feta cheese
- Preheat the oven to 400
- Heat the oil in the skillet and add the onions and cook for 5 minutes. Add the garlic and spices and cook for 1 minute.
- Add the chickpeas, tomatoes and 1½ cups water. Bring to a simmer and let cook for 2-3 minutes. Add in the spinach a handful at a time until it has wilted.
- Crack the eggs around the pan and place into the oven. Top with feta and cook for 8 to 12 minutes depending on desired consistence of eggs.
- Serve immediately.
