Shakshuka

Ingredients

• 6 eggs

• 28 oz can san marzano tomatoes (whole)

• 7 oz chickpeas (1/2 a standard can)

• 1/2 onion

• 1/2 bell pepper

• 3-4 tsp minced garlic (or 3-4 cloves garlic)

• a squeeze of tomato paste (optional)

• haloumi, or feta for garnish (~5 oz)

• fresh herb for garnish (I used mint)

• 2 tsp cumin seeds

• black pepper (~15 rotations)

• 1 tsp gochugaru

• 1 tsp paprika

• 1 tsp salt (just add to taste)

• upto 1 tbsp of sugar (if the tomatoes are too sour)

Recipe

• Use a wide, oven-safe pan, and heat oil

• Add bell pepper + onion, after a bit add garlic + cumin seeds + tomato paste

• Deglaze w/ liquid from the tomatoes

• Add tomatoes (rip into pieces if whole) and other spices (paprika, gochugaru, black pepper, salt)

• Cook for a bit, then add chickpeas - make sure you drain out the aquafaba

• Cook until thick and almost jammy, then turn off the heat, make small divots, and crack the eggs into the shakshuka

• Top with cheese

• Turn the heat back on, then wait until the eggs just begin to solidify. Then, put under the broiler to brown the top + the cheese

Notes

• from Adam Ragusea https://www.youtube.com/watch?v=KLUSBT7i2j0&t=34s

• Good tomatoes are crucial - lean towards fancier brands of peeled whole tomatoes. The tomatoes should taste delicious when you eat them out of the can. I’ve had luck with Muir Glen San Marzano and SMT. I’ve tried this recipe with store-brand peeled Marzano-style tomatoes, and it tastes much worse.