Shakshuka with Garbanzos & Feta

15 minutes prep 30 minutes active cooking 45 minutes total

Makes 4 - 6 servings

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In Israel it’s usually breakfast, but our version of eggs cooked in tomato sauce works for any meal.

Shakshuka loosely translates from Arabic to “mixture,” and food historians trace its roots to the meaty stews of the Ottomans.

What You'll Need

Ingredients

1 onion, halved and thinly sliced
1 bell pepper, seeded and thinly sliced
3 cloves of garlic, thinly sliced
cilantro, chopped for garnish
feta
1 teaspoon of cumin
2 cups, cooked Valdibella chickpeas
1 can Bianco di Napoli crushed tomatoes
3 tablespoons of Novo Frantoio extra virgin olive oil
To taste Italian fine sea salt
4 - 6 farm fresh eggs
1 teaspoon of NY Shuk Rosey Harissa*
To taste black pepper, freshly ground
* substitue 1 teaspoon paprika + 1/4 teasppon cayenne or red pepper to taste

Equipment

1 Cast Iron Skillet
1 Chef's Knife
1 Cutting Board
Measuring Spoons

"Shakshuka also appeals because it’s quick, easy, and combines a handful of pantry ingredients with a couple of basic vegetables."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Heat oven to 375F degrees.

Use a large skillet over medium-low to cook 1 thinly sliced onion and 1 thinly sliced bell pepper in 3 tablespoons of olive oil and a pinch of salt. Cook gently until very soft, about 20 minutes, then add 3 thinly sliced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of harissa and cook for another minute.

Step 2

Add 1 can of tomatoes (if using whole tomatoes break them up with your hands before adding) and 2 cups of cooked garbanzo beans. Add black pepper and, if needed, more salt. Simmer for about 10 minutes or until the sauce thickens.

Step 3

Use a spoon to make shallow indentations in the sauce, then crack the eggs into them, Transfer the skillet to the hot oven and bake until eggs are just set, 7 to 10 minutes.