Shakshouka is a traditional North African and Middle Eastern stew with poached eggs nestled in a mixture of tomatoes, peppers, onion, and spices. We added chickpeas to create a Chickpea Shakshouka and used our Baklouti Olive Green Chili Olive Oil for a spicy kick. You may substitute our Harissa Infused Olive Oil as well. You may also substitute fresh tomatoes for canned tomatoes. It makes a fantastic meal eaten with warm skillet heated pita bread or basmati rice.
What you’ll need:
2 Tablespoons High Phenol Single Varietal Olive Oil
1 Tablespoon Baklouti Green Chili Olive Oil
1 large yellow onion, chopped
8 oz. sweet peppers, thinly sliced
2 garlic cloves, minced
Salt and pepper to taste
1 1/2 teaspoon ground cumin
1 teaspoon sweet paprika
15.5 oz. can chickpeas, drained
15 oz. can whole peeled tomatoes or diced tomatoes
2 tablespoons tomato paste, slightly diluted with water
4 large eggs
1/4 cup chopped free parsley
Here’s how:
Heat the Single Varietal olive oil and Baklouti Green Chili olive oil in a large cast-iron skillet. Add the onions, sweet peppers, garlic, pinch of salt, and pepper. Cook, occasionally stirring until vegetables have softened. Add the chickpeas, tomatoes, cumin, and paprika. Cover and let it simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
Using a spoon, make four wells in the tomato mixture, make sure the wells don’t touch so that the eggs will not clump together. Then crack each egg into the well and cover the skillet until the egg whites cook through. You may cook the egg yolk to your desire. Uncover and garnish the Chickpea Shakshouka with fresh parsley and drizzle with more Baklouti chili olive oil. Serve with warm pita bread or basmati rice. Additionally, you may top with sliced avocado or crumbled feta cheese.