No Bake Shakshuka

Serves 2
Prep Time 10 min
Cook Time 25 min
Print Recipe
This is not a “traditional” Shakshuka but is certainly inspired by it. A basic recipe than can be adapted to use whatever you have in the fridge/pantry to make it new and exciting. It starts with some veggies, spices, and a tomato base, then finishes with eggs cooked right in the flavourful sauce. Scoop out a portion of sauce, with an egg, then serve with hot sauce and garlic toast for dipping! So good!

Ingredients

  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 small onion, diced
  • 1 yellow pepper, diced
  • 1 jalapeño, diced
  • 1 tsp (5 mL) thyme
  • 1 tsp (5 mL) oregano
  • 2 garlic cloves, minced
  • 2 tbsp (30 mL) tomato paste
  • 14 oz (400 g) can diced tomatoes
  • ½ cup (125 mL) chickpeas, drained & rinsed
  • salt and pepper to taste
  • ⅓ cup (75 mL) feta cheese, crumbled
  • 4 eggs
  • fresh basil, for serving

Instructions

  • Step 1

    Heat oil in an 11-inch skillet over medium-high heat. Add onion, yellow pepper, and jalapeño, stirring occasionally for 3-4 minutes. Add the thyme, oregano, garlic, and tomato paste and cook for another 2 minutes.

  • Step 2

    Add the diced tomatoes and bring to a low boil, reduce heat to medium-low add the chickpeas. and simmer, stirring occasionally for 5-10 minutes. Season to taste with salt and pepper then stir in feta.

  • Step 3

    Using the bottom of a ladle, make four indentations into the sauce for the eggs. Crack eggs one at a time and place into the individual indentations.

  • Step 4

    Cook until egg whites have set, but the yolks are still runny, approximately 6-8 minutes. If the top of the eggs is not setting up as desired, cover with a lid for 1-2 minutes. Do not leave the lid on too long or you will lose the yellow in the yolk. Garnish with fresh basil.

Nutrition Facts

Per serving
Calories570
Fat24 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate68 g
Fibre14 g
Sugars33 g
Protein30 g
Sodium760 mg