Finish This Shakshuka in The Oven For The Best Results

This is a shakshuka recipe you will start on the stove and finish in the oven for the best results.

This dish is a wonderful day starter, but also a nutritious and filling dinner. Shakshuka is a deeply flavorful, fragrant and nourishing meal.

Shakshuka is a common meal in the Middle East and Northern Africa. It's easy to prepare and full of nutritional elements. I give this dish a boost with a couple secret ingredients. 

Enjoy with cilantro, yogurt, hummus and pita. 

Enjoy with cilantro, yogurt, hummus and pita. 

For the home chef, this one is a lot of fun to get creative with. I started with a couple recipes for inspiration one from the Food Network and and another from Serious Eats. But you won't find a recipe quite like the one below elsewhere.

So good!

So good!

Getting a rich real tomato flavor is hard. Unless you're working with garden fresh tomatoes, canned tomatoes and even grocery store tomatoes (when out of season and not local), taste mostly like water. 

A secret ingredient!

A secret ingredient!

I elevated the flavor of this recipe quickly by adding a favorite tomato sauce brand -- Jar Goods. Their all natural sauce is the closest flavor to a true tomato I've experienced. Even just a 1/2 cup in this dish pushes the canned tomatoes into action. 

I hope you like the recipe! I would love to hear your thoughts in the comments.

Spicy Chickpea Shakshuka Recipe

  • 3 tablespoons olive oil, plus more for drizzling (I used Kämen Foods olive oil)
  • 1 medium onion diced or sliced
  • 1 large red pepper chopped
  • 1/2 fresh small hot chili (add more depending on heat tolerance) diced
  • 3 cloves garlic diced
  • 1 1/2 tablespoons Smoked Spanish paprika
  • 2 teaspoons cumin
  • 2 14.5 oz cans diced tomatoes
  • 1 15 oz can chickpeas (drained)
  • 1/2 cup rich tomato sauce (I used Jar Goods tomato sauce)
  • Two handfuls of baby spinach
  • Salt and pepper to taste
  • 4-6 eggs
  • Cilantro, hummus and yogurt to serve

Set oven to 375˚ (if finishing in the oven--you have two options with this recipe)

Heat olive oil in a large, deep skillet or deep sauté pan over high heat. Add onion, chili pepper and red pepper. Even out the vegetables across bottom of pan and press into the pan. Let sit for six minutes. Stir and repeat every six minutes. Continue to cook until vegetables are fully softened and browned or slightly charred - up to 18 minutes (varies depending on pan and heat). I cooked mine slowly on medium heat. 

Press and stir in garlic. Then stir in paprika and cumin and immediately add tomatoes and chickpeas and combine. If cooking on the stove top, let simmer for 10 minutes before adding eggs. If transferring to the oven continue to the next step.

Using a wooden spoon, make wells for each of the eggs around the perimeter of the pan, or baking dish. (If completing the recipe in the oven, transfer to a baking dish if your pan is not oven proof.) Pour contents of pan into dish, fold in spinach if you wish (as shown in video). Spread sauce over the edges of the egg whites to partially submerge leaving the yolk exposed.

If finishing on the oven top, allow to sit for another 8-10 minutes until eggs are set. If baking in the oven, bake for 10-15 minutes or until eggs are set. (Note: I did not test adding spinach into the stove top version of this dish, just the baked version.)

I liked finishing this recipe in the oven for a deeper, richer flavor. 

Top with cilantro and serve with hummus, yogurt and warmed pita! 

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