The twist here is using store-bought salsa, available everywhere, in place of the classic spicy tomato sauce that is the base of the classic shakshuka.
Classic Shakshuka with a Twist
Servings
2 Servings
Ingredients
- 2 cups salsa
- ½ teaspoon cumin + ½ teaspoon crushed red pepper optional for extra spice
- 4 eggs
- Roasted chickpeas fresh herbs, or pickled jalapeño
- 1 cup chickpeas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Pour salsa (and optional spices) into a small frying pan or 2 8-ounce ramekins.
- Heat salsa and spices on high heat until bubbly. Lower heat and gently pour in eggs.
- Lightly cover pan with aluminum foil and cook on medium heat until eggs are done to your liking.
- You can also heat ramekins in a preheated 400°F oven with 2 eggs per ramekin for ten minutes.
- Top with roasted chickpeas, fresh herbs, or pickled jalapeno.
- Roasted Chickpeas:
- Preheat oven to 400°F. Combine chickpeas with evoo, salt, black pepper, paprika, garlic powder, and onion powder. Roast at 400°F for fifteen minutes. Serve or eat like popcorn.
- Tips: If you like your eggs a bit runny in the center, leave on heat for five minutes. Like it more well-done? Leave on heat for ten.
- Serve with pita or crusty bread.
- Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.
- Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.
Shakshuka is very forgiving in the sauce and can be played around with a lot, but in terms the eggs it is a matter of personal preference. I do also like them runny, but still cooked of course. I like to cover the pan and just keep a close eye, usually about 1-2 minutes covered does the trick, but you will have to check and stay close by.
I had never tried or made shakshuka but I did look at a few recipes and try my own version. It came out very tasty, I used red pepper flakes to spice the diced tomato but I do like jalapeno too so this idea looks good. I also used what spices I had that seemed middle eastern. I was disappointed in the recipe I followed b/c it said cover the eggs and they came out almost hard cooked. Are the eggs supposed to be runny ? like sunny side up? or the hard cooked was correct??