Jessica’s shakshuka

Jessica’s shakshuka

Servings 4-5
Prep Time 30 minutes
Cook Time 1 hour



  1. Preheat oven to 425. In an oven-proof sautoir pan, prepare the sauce over medium heat.
  2. Begin by heating olive oil in pan. Add onions when oil is hot, stirring regularly. As onions begin to soften, add garlic, jalapeno, and tomatoes.
  3. Cook down tomatoes for approximately 15 minutes, then add chickpeas, paprika, cumin, salt, and pepper. Simmer for approximately 30 more minutes stirring occasionally.
  4. Remove pan from stove top. Sprinkle crumbled feta over top, crack 6 eggs directly onto the sauce.
  5. Place pan in oven for 5-10 minutes (until white is cooked and yolk will still be runny - poached).
  6. Remove from oven, sprinkle with parsley and cilantro. Serve with warm pita.

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