finally… shakshuka!

Shakshuka, shakshouka, chachouka… however you want to spell it… I have been wanting to make this for brunch (or dinner) for at least a year.  It has everything I like: runny eggs, spicy tomato sauce, bread, cheese, herbs.  I can’t believe I hadn’t made it yet.  This is definitely something I will be making often from now on.


We are having a lazy weekend over here in Nob Hill.  Last night boyfriend and I watched a scary movie (one day too late for Halloween) and had some red wine.  Now, on Sunday, we decided a proper brunch was in order.  Boyfriend made the mimosas while I made the food – typical.


Shakshuka is infinitely versatile.  Since boyfriend was a hungry monster, we added some chickpeas to the mix – but you could easily add other things like spinach or mushrooms.





  • 1 yellow onion, diced
  • 1/2 jalapeno, minced
  • 2 garlic cloves, minced
  • 1 handful cherry tomatoes, roughly chopped
  • 1 yellow bell pepper, diced
  • 1 can tomato sauce
  • 1/2 can chickpeas
  • 4 eggs
  • a lot of paprika
  • a pinch of cayenne pepper
  • Any mild cheese – I used manchego but feta would have been great as well
  • chives and cilantro as garnish


  • Heat some olive oil in a large shallow pan.  Toss in the onions and sprinkle of salt and allow to cook on medium heat until slightly softened – about 2 minutes.  At this point, toss in the jalapeno and bell peppers, garlic, and tomatoes.
  • Cook until all of the veggies have softened.  The tomatoes will turn mushy; this is okay!  Sprinkle in about a tablespoon of paprika.
  • Pour in half of the can of chickpeas and continue to cook until the chickpeas gather some of the salty paprika goodness.  Remember to add a little salt at each stage of cooking.
  • Cover the veggies with the tomato sauce.  Simmer until it just starts to thicken.  Add more paprika and cayenne pepper to taste.
  • This is where everything needs to happen at once.  Make little pockets in the sauce and crack eggs into them.  Cover the pan and allow to simmer on low heat for about 6 to 10 minutes.  You want the egg whites to cook but the yolks to stay a little runny.  Keep an eye on them.
  • Meanwhile, get your toast going.  We used sourdough, which was good, but french bread would be great too.
  • Once the eggs are cooked to your liking, sprinkle the pan with chives, cilantro, and cheese just before serving.
  • Give your guests a plate and a piece of toast and let them scoop and egg and some sauce on to the bread.  Yum!



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