Aegean Sunrise Shakshuka with Chickpeas and Herbs
A rustic, one-pan meal where eggs are gently poached in a vibrant, spiced tomato and pepper sauce. Fortified with chickpeas for added fiber and protein, and brightened with a squeeze of fresh lemon, this dish is a perfect representation of wholesome Mediterranean cooking, ideal for a hearty brunch or a quick, satisfying dinner.
Servings 4
Calories 352kcal
Equipment
- 12-inch non-reactive skillet with a lid (stainless steel or enameled cast iron)
- Large spoon or spatula
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 1 red bell pepper stemmed, seeded, and diced
- 1 yellow bell pepper stemmed, seeded, and diced
- 4 cloves garlic minced
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes optional, adjust to taste
- 1 28-ounce / 794g can no-salt-added crushed tomatoes
- 1 15-ounce / 425g can no-salt-added chickpeas, rinsed and drained
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 4 large pasture-raised eggs
- ½ cup fresh parsley coarsely chopped, divided
- ¼ cup fresh cilantro coarsely chopped
- 1 tablespoon fresh lemon juice
- For serving: Toasted whole-grain sourdough or farro
Instructions
- Build the Aromatic Foundation. In the skillet, heat the extra virgin olive oil over medium heat until it shimmers. Add the diced onion and both bell peppers. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Bloom the Spices. Add the minced garlic, smoked paprika, cumin, and red pepper flakes (if using) to the skillet. Stir constantly for 60 seconds until the spices are fragrant. This step toasts the spices, deepening their flavor.
- Simmer the Tomato Base. Pour the can of crushed tomatoes into the skillet. Use your spatula to stir everything together, scraping up any bits from the bottom of the pan. Season with the kosher salt and black pepper. Bring the mixture to a lively simmer, then reduce the heat to medium-low.
- Integrate the Chickpeas and Herbs. Add the rinsed and drained chickpeas and half of the chopped parsley to the sauce. Stir to combine. If you prefer a thicker texture, gently mash about a quarter of the chickpeas against the side of the pan with your spoon before stirring them in. Let the sauce simmer gently for 5 minutes to allow the flavors to meld.
- Create Nests and Poach the Eggs. Using the back of a large spoon, create four indentations, or "nests," in the simmering sauce. Carefully crack one egg into each nest.
- The Gentle Poach. Cover the skillet with the lid and let the eggs cook for 5-7 minutes. The whites should be opaque and set, while the yolks remain runny. If you prefer firmer yolks, cook for an additional 1-2 minutes.
- The Final Flourish. Remove the skillet from the heat. Sprinkle the remaining fresh parsley, all of the cilantro, and the fresh lemon juice over the top. Serve immediately, directly from the pan, with toasted whole-grain sourdough for dipping.
Notes
- Tomato Choice: Crushed tomatoes provide the ideal texture for this dish. If you only have whole peeled tomatoes, simply crush them with your hands or the back of a spoon as they cook in the pan.
- Egg Doneness: The steam trapped by the lid is crucial for perfectly cooking the top of the eggs. For perfectly jammy yolks, look for the whites to be fully set but the yolks to still have a distinct jiggle.
- Serving as a Complete Meal: To make this a more substantial dinner, serve each portion over a scoop of cooked farro or quinoa. The whole grains will soak up the delicious sauce.