Shakshuka for Two
Shakshuka is believed to have a Tunisian origin and in Israel it is often eaten for breakfast. This version is great for breakfast or even dinner with serving of Pinot Noir or Pinot Grigio.
Serves: 2Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- ½ cup canned chickpeas, drained and rinsed
- ½ small chili pepper, seeded and diced
- ½ large chopped green bell pepper
- ½ tsp. smoked paprika
- ½ tsp. ground cumin
- ¼ tsp. ground turmeric
- 1⁄16 tsp. garlic powder
- ⅛ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 can (14 oz.) crushed tomatoes
- 1 Tbsp. tomato paste
- 1 tsp. light brown sugar
- ½ tsp. rice wine vinegar
- ½ cup cubed feta cheese
- 3 large eggs
- ¼ cup crumbled goat cheese
- 2 Tbsp. chopped fresh cilantro
- Using a large, wide skillet, heat oil over medium-high heat. Add chickpeas, chili pepper, green bell pepper, paprika, cumin, turmeric, garlic powder, salt, and pepper. Cook 5 minutes, stirring occasionally.
- Add crushed tomatoes, tomato paste, sugar, and vinegar; reduce heat to medium and cook 12–15 minutes or until sauce is slightly thickened. Add goat cheese and stir.
- Turn off heat and move skillet to another burner. Make 3 wells in sauce and crack an egg into each indentation. Use a spatula to pull some of egg whites slightly out of wells, being careful not to touch yolks. Crumble feta over top.
- Place skillet back on hot burner and turn heat to medium-low so sauce is gently simmering. Cook about 10–12 minutes. Cover and cook 3–5 more minutes until eggs are cooked to desired doneness. Top with cilantro.