Shakshuka

Ingredients

• 4 eggs

• 14 oz (400g) can san marzano tomatoes (whole) (28 oz can if using 6 eggs)

• 7 oz (400g) chickpeas - 1/2 a standard can) (full can if using 6 eggs)

• 1/4 onion

• 1/4 bell pepper

• 2-3 tsp minced garlic (or 2-3 cloves garlic)

• a squeeze of tomato paste (optional)

• haloumi, or feta for garnish

• fresh herb for garnish (I used mint)

• 1 tsp cumin seeds

• black pepper (~10 rotations)

• 1/2 tsp gochugaru

• 1/2 tsp salt

• upto 2 tsp 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, 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. I’ve had luck with Muir Glen San Marzano tomatoes. I’ve tried this recipe with store-brand peeled Marzano-style tomatoes, and it tastes much worse.