Free shipping or local delivery on orders over $100
Your Cart Is Currently Empty
Your Cart (0)

Shakshuka with Garbanzos & Feta

15 minutes prep
30 minutes active cooking
45 minutes total

Makes 4 - 6 servings

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

For the shopping list

1

Onion, halved and thinly sliced

1

Bell Pepper, seeded and thinly sliced

3 cloves of

Garlic, thinly sliced

Cilantro, chopped for garnish

Feta

From our shop

$10 - Badakhshan - Afghanistan

Out of stock
1 teaspoon of Rosey Harissa

$10 - Brooklyn - New York

Rosey Harissa

substitue 1 teaspoon paprika + 1/4 teasppon cayenne or red pepper to taste

$6 - San Joaquin Valley - California

Garbanzo Beans

substitute any cooked beans

$6 - Yolo Valley - California

Crushed Tomatoes

$20 - Abruzzo - Italy

Pollinaria Organic

$5 - Olhão - Portugal

Fine Sea Salt

$7.50 - Cloverdale - Oregon

Farm Fresh Eggs

use 1 or 2 eggs per serving

Equipment

From the kitchen

1

Cast Iron Skillet

1

Chef Knife

1

Cutting Board

Measuring Spoons

Can Opener

"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 the onion and bell pepper in the olive oil and a pinch of salt. Cook gently until very soft, about 20 minutes, then add the garlic and spices and cook for another minute.

Step 2

Add the tomatoes (if using whole tomatoes break them up with your hands before adding) and 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

Step 4

Crumble the feta over the eggs, top with the chopped cilantro, and serve with hot sauce if desired.

Shop this recipe

Salt, Herbs, & Spices

Wild Mountain Cumin

Burlap & BarrelBadakhshan - Afghanistan
$10
Out of stock
Rosey Harissa
Salt, Herbs, & Spices

Rosey Harissa

New York ShukBrooklyn - New York
$10
Garbanzo Beans
Beans

Garbanzo Beans

Koda FarmsSan Joaquin Valley - California
$6
Crushed Tomatoes
Pasta & Tomatoes

Crushed Tomatoes

Bianco di NapoliYolo Valley - California
$6
Pollinaria Organic
Olive Oil

Pollinaria Organic

PollinariaAbruzzo - Italy
$20
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$5
Ashanti Peppercorns
Salt, Herbs, & Spices

Ashanti Peppercorns

Brady WeberGhana
$18

More recipes

Musaka'a, Roasted Eggplant with Spiced Chickpeas & Tomatoes

Adapted from Yasmin Khan's book Zaitoun - Arabic for olive, both a fundamental ingredient and a symbol of peace

Coconut Curry Stew

Take "the stew" to the next level with roasted vegetables