I am sure quite a few of you have already had this dish without knowing the name or where it originates from. Shakshouka is a Middle Eastern dish consisting of eggs, chickpeas, feta, and a few other ingredients making it a delicious breakfast, lunch, or dinner! To be honest, I first made this dish as a way to clean out my fridge and then discovered it is actually a vey famous meal. Ha! Try this one out guys, it is simple and flavorful.
TIP: You can easily cut this recipe in half if you are making it for 2 people. That is what I usually do when I am just making it for myself and my boyfriend! This way you only need a small cast iron skillet like shown above.
Preheat oven to 425 degrees
Begin heating olive oil in an oven proof (cast iron skillet)
Add the chopped onion, garlic, and jalapeños
Cook for about 6-8 minutes until onions start to soften
Add chickpeas, paprika, cumin, and cook for 2 more minutes
Add peeled tomatoes and their juices (chopped)
Bring to a light boil and then reduce heat to medium low
Simmer for about 15 minutes or until sauce begins to thicken slightly
Season with salt and pepper
Sprinkle feta evenly over the top of sauce
Crack each egg over sauce making sure to spread out evenly
Carefully transfer skillet to oven and bake for about 5-8 minutes or until the egg whites are set but the oaks are runny (eggs should look poached)
Garnish with cilantro and parsley and serve immediately!