deluxe shakshuka

Take the shakshuka to the next level with this deluxe shakshuka recipe, featuring the classic baked eggs and tomatoes with an extra kick of spicy roasted potatoes and chickpeas. 

Deluxe Shakshuka with Spicy Roasted Potatoes and Chickpeas

extra-virgin olive oil, divided

(225 grams) small yukon potatoes, halved

paprika, divided

chili powder, divided

onion,

red bell pepper,

garlic cloves,

cumin

harissa sauce

(150 grams) fresh baby spinach (optional)

Salt & black pepper,

eggs

(5 ounces 140 grams) feta cheese, crumbled

Chopped cilantro, for serving (or parsley)

Heat 2 Tablespoons of oil in a large skillet over medium-low heat. Add halved potatoes and cook until softened, 8 to 10 minutes, stirring from time to time.

Add drained and dried chickpeas and cook for 2 additional minutes, shaking the pan regularly. Stir in half of the paprika, half of the chili powder and a pinch of salt. Transfer to a clean plate and wipe up the skillet with paper towel to re-use it.

Heat the remaining olive oil, then add onions and bell pepper. Cook gently until very soft, about 10-12 minutes. Add garlic and cook until tender. Stir in cumin, the remaining paprika and chili powder.

Add the tomatoes, coarsely chopped, with 1/3 of the sauce or each can, and season with salt and pepper. When the sauce is hot, add baby spinach if using, until wilted, then place potatoes back and let simmer until sauce thickens, about 10 minutes.

Using the back of a spoon, create 4 to 6 evenly spaced wells for the eggs, then carefully crack 1 egg into each, keeping the yolks intact.

Sprinkle chickpeas and crumbled feta on top, then transfer skillet to the oven and bake until eggs are just set, 7 to 10 minutes.

Garnish with chopped cilantro, sesame seeds and serve with crusty bread or pita bread alongside, if desired.

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Deluxe Shakshuka with Spicy Roasted...

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