Here’s one that we’ve been enjoying in several different versions for a few years now, a Middle-Eastern inspired Simple Shakshuka.
This one makes a hearty breakfast, though we typically end up enjoying it for dinner during the cooler weather months, and with a bit of planning and thoughtful prep-work, is a cinch to prepare at riverside or in camp too. For those who can’t survive a meal without bread, this is made to enjoy with some warm pita bread…
Try this recipe as written, though it’s incredibly simple to modify across the board – change the vegetables, the spice bundle (this is really really good with a Southwestern spice array, along with corn tortillas), and/or sub in another legume that suits your fancy.
There aren’t any real tricks to know either, other than cooking the mixture down to reduce out a bit of the water from the tomatoes and other vegetables.
3 tbsp avocado or olive oil
1 medium to large onion, chopped fine
1/2 red bell pepper, seeded, chopped fine
3-4 garlic cloves, chopped
2-3 jalapeno peppers, stemmed, seeded, chopped fine
15-ounce can chickpeas, drained and rinsed
2 tsp good sweet (Hungarian) paprika
2 tsp cumin
28-ounce can whole peeled tomatoes, crushed
Kosher salt to taste
Fresh ground pepper to taste1 cup (more or less) good feta or cotija, crumbled
8 large eggs
2 tbsp fresh cilantro, chopped
1-2 tbsp parsley, chopped
Sliced green onions or chives, optional
Fire the oven and preheat to 425.
Grab a large ovenproof skillet and place over medium-high heat, add the oil, then the onion, garlic, red bell and jalapeno peppers; cook until the onion and bell start to soften (7-8 minutes). Now add the drained and rinsed chickpeas and spices, then cook another 2-3 minutes until fragrant.
Now add the crushed tomatoes (with juice), stir well, and bring to a boil. Then reduce heat and simmer until the mixture thickens a bit (15-17 minutes); don’t forget to stir now and then. Taste for salt and pepper, adjust as needed.
Crumble the cheese evenly over the sauce, then make small wells with the back of a spoon, and crack an egg into each well. Slide into the oven and bake until the whites are set (but you want runny yolks!), roughly for 7-8 minutes.
Serve immediately, sprinkled with the cilantro, parsley, and the optional green onions/chives. Traditionally served with warmed pita (though great with corn tortillas too).
Enjoy.
