No Bake Shakshuka

Serves 2
Prep Time 10 min
Cook Time 25 min
Print Recipe
This stovetop shakshuka transforms basic pantry ingredients into a robust one-pan meal without turning on the oven. The spiced tomato sauce builds flavour while eggs poach directly in the mixture, creating pockets of creamy yolk throughout. Add some crusty bread and you won't leave a drop of sauce behind.

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