Preparation time: 10 minutes
Total time: 30 minutes
Makes 4 servings
One of the most popular recipes from Always Hungry? was the Ranchero Sauce. We created a Middle Eastern version of that sauce and topped it with eggs—irresistible! Although shakshuka is often served for breakfast, the chickpeas make it work as a quick lunch or dinner entrée as well.
• 1 large clove garlic
• 1 medium onion, cut into large chunks
• 1 red or yellow bell pepper, cut into large chunks
• 1 jalapeño, poblano, Anaheim, or other fresh mild to medium chile, seeded and cut into large chunks
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon salt, plus more if needed
• ¼ teaspoon ground black pepper, plus more if needed
• 1 to 2 teaspoons paprika
• ¼ teaspoon smoked paprika (optional)
• Dash of cayenne pepper, or to taste (optional)
• 1¼ cups diced fresh tomatoes, or 1 (14.5-ounce) can diced tomatoes
• 1½ cups cooked chickpeas (see Do-It-Yourself Beans, here), or 1 (14.5-ounce can) chickpeas, drained and rinsed
• 8 eggs
• 1 avocado, sliced, for garnish
• ¼ cup chopped fresh cilantro, for garnish
Place the garlic, onion, pepper, and chile in a food processor and process until finely minced, or mince them with a knife.
Heat the olive oil in a large, deep skillet over medium heat. Add the minced vegetables, salt, black pepper, paprika, and smoked paprika and cayenne (if using). Cook, stirring, until the vegetables begin to soften, about 5 minutes.
Add the tomatoes. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Taste and adjust the seasonings.
Stir in the chickpeas and simmer for 5 minutes more. (This sauce can also be made ahead of time, stored in the refrigerator for 1 week or in the freezer for up to 6 months, and reheated before adding the eggs.)
Crack the eggs over the top of the sauce one at a time, spacing them evenly in the pan. Sprinkle lightly with additional salt and pepper, if desired. Cover the skillet and simmer, or place in the oven and bake at 350°F, until the eggs reach the desired consistency. Traditionally, the eggs are served with soft yolks, about 5 minutes on the stovetop or in the oven.
Scoop 2 eggs with sauce onto a plate for each person. Garnish with a few slices of avocado and the cilantro.
Calories: 389
Carbohydrate: 29 g
Protein: 19 g
Fat: 23 g
Phase 1 Meal: Serve with ⅓ cup plain whole-milk Greek yogurt or 4% cottage cheese.
Calories: 486; Carbohydrate: 27%; Protein: 24%; Fat: 49%
Phase 2 Meal: Omit the avocado. Serve with ¾ cup berries and 2 slices cooked turkey bacon (about 2 ounces) or equivalent vegetarian protein (see Equivalents Table, here).
Calories: 483; Carbohydrate: 36%; Protein: 26%; Fat: 38%
Phase 3 Meal: Serve with a slice of crusty artisan sourdough bread (1 to 2 ounces).
Calories: 503; Carbohydrate: 41%; Protein: 18%; Fat: 41%