Bring simple pantry ingredients to life with a trio of spices in this one-pan wonder. Cooked in Ooni’s durable, cast iron Skillet, this Middle Eastern-inspired dish is perfect for breakfast, lunch or dinner.
We headed up to Loch Goil in the Scottish Highlands with Finnish stylist and photographer, Riikka Kantinkoski, to cook her Chickpea Shakshuka in Ooni 3 using our cast iron Skillet.
Ingredients
3 tbsp olive oil
3 garlic cloves, minced
1 red bell pepper, chopped
1 onion, finely chopped
2 tbsp tomato purée
2 tsp cumin
2 tsp sweet paprika
1 tsp cayenne pepper
2 tsp sea salt
1 tsp freshly ground black pepper
400g (1 x 14oz) can chickpeas, drained
400g (1 x 14oz) can peeled plum tomatoes
3 eggs
150g (5.3oz) feta
25g (1oz) coriander (cilantro), chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Method
Remove the Skillet from the oven and add the olive oil, then add the garlic, red bell pepper and onion. Toss the ingredients through the warm oil, then return the Skillet to the oven to keep cooking the ingredients.
Cook until softened, then add the tomato puree, spices, salt and pepper, stirring until all the ingredients are well coated.
Add the chickpeas and peeled plum tomatoes, and mix well with the other ingredients. Return the Skillet to the oven and cook for 20 minutes, or until the tomato sauce has reduced slightly and the chickpeas are soft.
Remove the Skillet from the oven and turn off your Ooni pizza oven.
Using the back of a spoon, create three wells in the chickpea mixture to hold each egg. Crack the eggs one by one and lay the eggs into each of the wells. Return the Skillet to the oven and allow the eggs to cook through using the oven’s residual heat. Turning the oven off first and using the residual heat will cook the eggs gently and prevent them from turning rubbery
Once the eggs are cooked to your liking, remove the Skillet from the oven. Crumble over the feta, scatter over the cilantro and season with salt and pepper to taste.
