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.
Shakshuka
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
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.