Favorite shakshuka with chickpeas and harissa
Shakshuka is at the top of our list of eggs-for-dinner recipes, though in Israel it’s brunch fare above all. It’s a one-pan dish of eggs baked in a spice-laden tomato sauce, and served with a pile of warm pita bread. This version, created by New York Shuk to include our chickpeas and their harissa, showcases the beauty of simple, tasty ingredients. New York Shuk suggests doubling the sauce because it also pairs perfectly with meatballs.
- Serves: 6-8
- Time: 25 minutes (plus bean cooking)
- Cookware: large skillet, bean cooking vessel of your choice
What you’ll need
- 1 cup dried Chickpeas (makes ~3 cups cooked), flavored with a bay leaf, 1 tsp olive oil, ½ tsp coarse salt
- 2 (28-oz) cans crushed tomatoes
- ¼ cup olive oil
- 6 garlic cloves, thinly sliced
- ¼ cup thick harissa paste (like New York Shuk's Signature Harissa)
- ¾ tsp coarse salt, plus more to taste
- 6-8 eggs
- Warm pita bread for serving
Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Once cooked, remove bay leaf and strain.
Make the sauce: Combine oil and garlic in a large skillet and heat over low heat until garlic becomes fragrant (but does not brown), about 1-2 minutes. Stir in harissa, tomatoes, and salt. Bring the sauce to a simmer over medium-low heat and cook for 30 minutes until thickened. Salt to taste.
Cook the eggs: Continue cooking over medium-low heat and stir in chickpeas. Using a tablespoon, create indents in the sauce where you plan on placing the eggs. Crack in the eggs and season with salt and pepper. Simmer until eggs have reached your desired level of doneness. Serve in the pan with pita bread.
Recipe by New York Shuk, adapted slightly by Primary Beans.