Shakshuka Recipe
slow-cooked tomatoes, calabrian chili, poached egg, house sourdough, chickpeas, zaatar, feta
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Ingredients
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Vegetables and Legumes
Dairy
Spices and Herbs
Eggs
Bread
Oils
Method
Cooking the Base
- 1
Prepare the Tomato Mixture
In a large skillet, heat the olive oil over medium heat. Add the canned diced tomatoes and Calabrian chili paste. Season with salt and black pepper. Let it simmer for about 10-15 minutes until slightly thickened.
- 2
Add Chickpeas
Stir in the drained chickpeas and zaatar spice mix, and cook for an additional 5 minutes to heat through.
Poaching the Eggs
- 3
Serving
- 4
Garnish and Serve
Once the eggs are poached, sprinkle crumbled feta cheese on top. Serve hot with slices of house sourdough bread on the side for dipping.
