Description
A fantastic bon appetit' test kitchen creation. It seems that in israel, this 'shakshuka' works for breakfast, lunch or dinner. As for it's culinary roots, i believe it actually leans towards a n. African type dish, but one thing agreed upon…it's universally good.
Ingredients
- Olive Oil
- Onion
- Garlic Cloves
- Jalapenos
- Chickpeas
- Sweet Paprika
- Ground Cumin
- Whole Canned Tomatoes
- Salt & Freshly Ground Black Pepper
- Feta
- Eggs
- Flat Leaf Parsley
- Fresh Cilantro
- Pita Bread
Instructions
- Preheat oven to 425 degrees
- Heat oil in a large ovenproof skillet over medium-high heat
- Add onion, garlic and jalapenos
- Cook, stirring occasionally, until onion is soft, about 8 minutes
- Add chickpeas, paprika and cumin
- Cook for 2 minutes longer
- Add crushed tomatoes and their juices
- Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes
- Season to taste with salt and pepper
- Sprinkle feta evenly over sauce
- Crack eggs one at a time and place over sauce, spacing evenly apart
- Transfer skillet to oven and bake until whites are just set but yolks are still runny, 58 minutes
- Garnish with parsley and cilantro
- Serve with pita for dipping