Sep 2, 2016

Recipe: Shakshuka (Israelian Poached Eggs in Tomato Sauce with Chickpeas and Feta)

September is National Breakfast Month!

This is clearly my month to shine, because I make breakfast for dinner far more often than is likely acceptable for a twenty-something-year-old. What can I say? Breakfast foods are the best foods and I'm okay with never being a proper grown up if that would mean I can only have breakfast once a day!

Shakshuka Recipe

This dish, an Israelian favorite for breakfast, lunch, or dinner, straddles the line between breakfast for dinner and a sensible grown up's meal. That's a compromise I can live with!

Even better: it's simple to make, full of healthy plantbased nutrition from chickpeas and tomatoes, a cheap meal that beats ramen by a mile (feta is the most expensive ingredient, but the core ingredients are canned chickpeas, canned tomatoes, and eggs), and you can eat out of a cast iron pan like a farmer!

I used Nellie's Free Range Eggs to make this a meal that's healthy, humane, and free of residual antibiotics or other icky things from the chicken's diet. I chose Nellie's Free Range Eggs because they're easy to find (I got mine from Whole Foods) and always free range, and free of hormones or antibiotics, and kosher certified. They're also great quality, delicious eggs!

Read on for the recipe. It's a 35 minute dinner!


(Israelian Poached Eggs in Tomato Sauce with Chickpeas and Feta)
Serves 4

* 0.25 c. olive oil
* 1 medium onion, chopped
* 4 garlic cloves, chopped

* 1 (15oz) can chickpeas, rinsed and drained
* 1 Tbsp. granulated sugar
* 2 tsp. ground paprika
* 1 tsp. ground cumin

* 1 (28oz) can crushed tomatoes
* Salt and pepper, to taste

* 1 c. feta, coarsely crumbled

* 1 Tbsp. fresh parsley, chopped
* Warm pita bread - I didn't have any and used warm Turkish flatbread, instead

1) Heat the oven to 425F (220C).

2) Heat the olive oil in a large iron saucepan over medium-high heat.

3) Add the onion and garlic. Cook, stirring, for about 6 minutes or until the onion is soft.

4) Add the chickpeas, sugar, paprika, and cumin. Cook for 2 more minutes.

Healthy Cooking

5) Add the crushed tomatoes and, stirring, bring the mixture to a boil. 

6) Reduce the heat to medium-low and simmer, stirring now and then, for about 15 minutes or until the sauce begins to thicken.

7) Season to taste with salt and pepper.

8) Sprinkle feta evenly over the sauce. DON'T MIX.

9) Crack the eggs one at a time evenly into the sauce, spacing equally apart. Again, DON'T MIX.

Cooking Breakfast

10) Bake the whole skillet in the oven for about 8 minutes, or until the egg whites are set but the yolks are still runny.

Israelian Breakfast

11) Garnish with parsley and serve with pita for dipping. Or Turkish flatbread, for a less culturally accurate but still delicious meal!


What are your favorite breakfast foods?

How often do you have eggs for dinner?

What is your favorite world cuisine?


{ 0 } comments... read them below or add one

Post a Comment

Please say hello, leave your comments, or answer my questions! It makes me smile when you leave me a note :) I read every single one of them and it makes my day when you guys say hi!

© Living, Learning, Eating, AllRightsReserved.

Designed by Danai