Shakshuka or Shakshouka is a Middle Eastern dish typical cooked with pouched eggs. The word simply means "mixture" and is typically cooked with tomatoes, spices like cumin and coriander, chilies, and onions, but ingredients vary from country to country. It is often served for breakfast, but is popular any time of the day and especially in winter.
Cooked, dried chickpeas - Try cooking your own beans in place of canned beans. It is cheaper and greatly reduces your sodium intake. If you are riding the Instant Pot wave or you use a pressure cooker you can make these without soaking! WHAT, yes... NO SOAKING!!! Soaking is the part I always forget and used to keep me from using dried beans. Don't fear the Instant Pot or pressure cooker, it will quickly become your friend.
The first time you cook your beans without soaking you may feel like your can actually feel your momma staring you down, but it will be OK. Don't believe me? Ask the L.A. Times in this great article "Don't soak your dried beans! Now even the cook kids agree" by Russ Parsons The California Cook!
I made my Shakshuka a liiitttlle hot and had to top it with yogurt because, well...basically I'm a wimp when it comes to hot foods! If you too need to cool it down try making your own yogurt. It is very easy and only takes a little "active" time. I follow Martha Stewarts guide. You can make yogurt with some yogurt and milk or with yogurt starter and milk. Personally I find a little individual size yogurt pot works well as a starter and my yogurt is more consistent, the only down side is the yogurt bacteria won't hold up to use my homemade yogurt as the starter for a second batch.
A friend of mine laughed at my yogurt maker and thermometer and said "All you need is an oven and your finger. When the milk boils pull it off, when you can put your finger in it for a few seconds comfortably add your yogurt- done!!". She is right, as you get more comfortable with making yogurt you will find your own way and be able to do it without thinking about it.
Time: 30 minutes
Ease: Easy! Even if you cook your own beans and make your own yogurt, this is an easy dish to make.
Review: I can't take credit for finding this amazing vegan dish, my daughter found it and is a major fan of Dana and John of The Minimalist Baker. Thanks for this recipe!!
My husband and are neither vegans nor vegetarians, but I guess we are reducetarians, we are eating much less meat and far more whole food, plant based foods. No matter what your food choices, this is a nice dish to add to your home cookbook and would make a great "Meatless Monday". It is protein packed and a good source of fiber with iron, B-6, magnesium, potassium, A and C thrown in!
This is easily a dish you can throw together after work or make ahead and take for lunch and you can customize the spices to your own taste. I used tomatoes with jalapeños in mine which is great for my husband, but was a bit too hot for me, hence the yogurt. Even too hot, I really enjoyed the flavors of this dish. This will be a repeat dish! Nice job Dana and John!
Try making your own beans and yogurt, as mentioned above
Browning tomato paste - I like to brown my tomato paste before adding my wet ingredients, I find it adds a nice rich flavor and only takes a few minutes longer. Learn more at Today.
Try adding the eggs: Once your dish is complete carefully crack eggs into your oven safe pan on top of your tomatoes and chickpeas, season with a little salt and pepper and pop into the oven for about 7 minutes or until the eggs are just set, don't overcook.