Recipe by Lacey New
Our take on a simple Middle Eastern dish! This recipe poaches eggs in a flavorful Chimichurri tomato sauce, combined with chick peas and feta or mozzarella cheese. Shakshuka is traditionally eaten for breakfast, but it makes a satisfying dinner as well!
1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 tbsp diced green chiles (canned, frozen or fresh)
1 15 oz. can chickpeas, drained
1-2 tbsp Chimichurri Seasoning
1 28-ounce can fire-roasted tomatoes
1 cup coarsely crumbled feta or mozzarella
4 large eggs
1 tbsp chopped parsley
1 tbsp chopped fresh cilantro
Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium heat. Add onion, garlic, and green chiles. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas and Chimichurri Seasoning. Cook for an additional 2 minutes.
Add diced 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, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita, toast or challah bread for dipping.