The twist here is using store-bought salsa, available everywhere, in place of the classic spicy tomato sauce that is the base of the classic shakshuka.
- Cook Time
- Prep Time
- 2 cups salsa
- ½ teaspoon cumin + ½ teaspoon crushed red pepper (optional for extra spice)
- 4 eggs
- Roasted chickpeas, fresh herbs, or pickled jalapeño
- 1 cup chickpeas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
1. Pour salsa (and optional spices) into a small frying pan or 2 8-ounce ramekins.
2. Heat salsa and spices on high heat until bubbly. Lower heat and gently pour in eggs.
3. Lightly cover pan with aluminum foil and cook on medium heat until eggs are done to your liking.
4. You can also heat ramekins in a preheated 400°F oven with 2 eggs per ramekin for ten minutes.
5. Top with roasted chickpeas, fresh herbs, or pickled jalapeno.
1. Preheat oven to 400°F. Combine chickpeas with evoo, salt, black pepper, paprika, garlic powder, and onion powder. Roast at 400°F for fifteen minutes. Serve or eat like popcorn.
Tips: If you like your eggs a bit runny in the center, leave on heat for five minutes. Like it more well-done? Leave on heat for ten.
Serve with pita or crusty bread.
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