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Chickpea Shakshuka

Bring simple pantry ingredients to life with a trio of spices in this one-pan wonder. Cooked in Ooni’s durable, lightweight 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 Uuni 3 using our cast iron Skillet.


Ingredients
Serves 4 as a main

3 tablespoons olive oil
3 garlic cloves, minced
1 red bell pepper, chopped
1 onion, finely chopped
2 tablespoons tomato purée
2 teaspoons cumin
2 teaspoons sweet paprika
1 teaspoon cayenne pepper
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 x 400g can chickpeas, drained
1 x 400g can peeled plum tomatoes
3 eggs
5.3oz (150g) feta
1oz (25g) cilantro (coriander), chopped
Sea salt, to taste
Freshly ground black pepper, to taste

Method
Preheat your Uuni 3 or Uuni Pro to 356°F (180°C). You can check the temperature inside your oven quickly and easily using the Uuni Infrared Thermometer. Place your Skillet in your oven to preheat the pan.

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 Uuni Pro.

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.

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