Shakshuka is the coziest breakfast of all time, hard stop. Think about it, a rich, spicy tomato sauce holding perfectly poached eggs, all ready to get scooped up by warm pita. How can it get any better? Oh yea, by sauteing up some chickpeas and adding it to the mix, which bulks up this pantry breakfast into a real stunner - and a full dish you can eat any time of the day. With the help of some cayenne, this dish gets a bit of a kick, though please feel free to bump it up if you can handle the heat. Same goes with the eggs! While I nestle in four, you can definitely sneak in six. Any way you go, you’ll have a one-skillet breakfast cooked up in just under 30 minutes and let’s celebrate that!
- 3 tablespoons La Tourangelle Extra Virgin Olive Oil
- 1 medium yellow onion, thinly sliced
- 1 clove garlic, thinly sliced
- 1 teaspoon Simply Organic Ground Cumin
- 1 teaspoon Simply Organic Smoked Paprika
- 1/ 4 teaspoon Simply Organic Cayenne
- Kosher salt, to taste.
- black peppercorn, freshly cracked, to taste
- 1 (15 ounce) can fire roasted diced tomatoes
- 1 (15 ounce) can tomato pure
- 4 Handsome Brook Farm Pasture Raised Organic Eggs
- scallions, thinly sliced, for garnish
- cilantro leaves, for garnish
- pita bread, for serving
In a medium cast iron skillet, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring often, until caramelized and softened, 5-6 minutes. Stir in the cumin, smoked paprika, and cayenne until fragrant, about 1 minute.
Add the chickpeas and cook, stirring often, until golden, 4-5 minutes. Season with salt and pepper.
Add the diced tomatoes and tomato puree, then bring to a simmer. Cook, stirring occasionally and reducing the heat to maintain a simmer, until thickened, about 15 minutes. Adjust seasoning with salt and pepper.
Using a wooden spoon, make 4 wells in sauce and crack an egg into each. Season each with a pinch of salt and continue to simmer, covered, until the whites are just set, 3-4 minutes. (Covering is optional and ensures even cooking. If you’re looking for the prettier option for photography, simmer on low, uncovered for 5-6 minutes.)
Remove from the heat and garnish with sliced scallions and cilantro leaves, then serve with pita.