Potato & Chickpea Shakshuka

with Sweet Peppers & Feta Cheese

40 MIN

2 Servings

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From the Test Kitchen

In our take on this vibrant Middle Eastern favorite, we’re adding a medley of hearty vegetables to the delectably smoky tomato sauce, which creates the perfect base for the dish’s classic poached eggs. Garnishes of tangy feta and spicy pickled jalapeño finish it all with welcome pops of brightness.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
1 15.5 -Ounce Can Chickpeas
1 15-Ounce Can Crushed Tomatoes
¾ lb Golden Or Red Potatoes
2 cloves Garlic
1 Yellow Onion
4 oz Sweet Peppers
1 oz Sliced Pickled Jalapeño Pepper
1½ oz Feta Cheese
1 Tbsp Apple Cider Vinegar
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & cook the potatoes:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

2 Prepare the remaining ingredients:

While the potatoes cook, peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Drain and rinse the chickpeas. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the diced sweet peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

4 Start the shakshuka:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the chickpeas and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the cooked vegetables, tomatoes, vinegar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined.

5 Finish the shakshuka & serve your dish:

Using a spoon, create two shallow wells in the center of the shakshuka. Crack an egg into each well. Cover the pan with foil. Cook on medium-high 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished shakshuka topped with the cheese (crumbling before adding) and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!