Chicken Shakshuka

There’s definitely a “What came first...” joke somewhere in this baked Chicken and Egg Shakshuka dish but I’m buried too deep beneath 13” of snow to find it.
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This revamped version of Eggs in Purgatory is perfect for cold winter days spent bingeing Bridgerton in your PJs. The addition of spice-rubbed chicken thighs makes it feel slightly less like brunch and a little more like a hearty one-pot dinner. Just be sure to share this dish with someone you can trust won’t hoard all the bread and sop up all the sauce while you’re too distracted watching Your Grace seduce Daphne at Hastings House. 🤪

STEP BY STEP VIDEO INSTRUCTIONS:

Yield: 4

Author: The Balaboosta Chef

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Chicken Shakshuka

Prep time: 10 MinCook time: 37 MinTotal time: 47 Min

Ingredients

Chicken:

• Chicken:
• 1 tablespoons olive oil
• 4 bone-in skin-on chicken thighs
• ¾ teaspoon kosher salt
• ¾ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder

Shakshuka:

• ½ yellow onion, halved and thinly sliced
• 1 red pepper, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon smoked paprika
• 1 ½ tablespoon mild harissa (I prefer Mina brand, FYI Trader Joe’s is SPICY so use 2t instead)
• 1 box Pomi chopped tomatoes
• 2 teaspoons sugar
• ¾ teaspoon salt
• drizzle of olive oil (2 teaspoons worth)
• 4 eggs
• ¾ cup crumbled feta cheese

Garnish:

• minced parsley
• warm crusty bread

Instructions

Chicken:

1. Heat oven to 375°F.
2. Mix salt, cumin, paprika & garlic powder in a small bowl. Evenly coat the chicken skin with the spice rub.
3. Heat oil in a large cast iron skillet over medium-high heat. Sear the chicken, skin side down, until browned and crispy, about 4 - 5 minutes. Remove to a plate and set aside until ready to use.

Shakshuka:

1. Keeping the oil and pan drippings in the cast iron pan, turn the heat to medium. Add the onion and bell pepper. Cook gently until very soft, about 10 minutes. Add garlic and cook until fragrant, another 30 seconds. Stir in cumin, paprika, smoked paprika and harissa and cook for 1 minute.
2. Pour in the tomatoes, sugar and salt. Let simmer for a few minutes before turning off the heat. Drizzle about 2 teaspoons of olive oil over the tomato sauce. Arrange the chicken in the sauce and transfer to the preheated oven. Bake for 15 minutes.
3. Carefully remove the pan and place on a heat safe surface. Using the back of a spoon, make 4 deep wells in the sauce, in between the chicken pieces. One at a time, gently crack each egg in a small bowl, and then pour one egg into each well in the pan. Repeat with all 4 eggs. Lightly season the yolks with salt and pepper. Sprinkle feta evenly on top and transfer to the oven. Bake until eggs whites are just set but the yolks are still jammy/runny, about 11 to 12 minutes.

Garnish:

1. Remove from the oven, sprinkle with parsley and serve with hot, crusty bread.

Equipment:

• large cast iron pan
• 2 small bowls

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