This month’s recipe is a hearty breakfast-for-dinner that is loosely based on the Middle Eastern dish Shakshuka. It consists of eggs baked in a spicy tomato/chickpea base. This version includes chicken sausage, but it can be omitted to make a good Lenten Friday or vegetarian meal. The recipe below serves 2-4 people, and is quick and easy for a stress-free weeknight dinner.
Oil, 2 tsp.
2 cloves garlic
1 jalapeno pepper
1 small onion
1 can diced tomatoes (petite diced are even better)
1 can chickpeas
4 eggs, give or take (depending on number of people)
Cheese (optional, I used dried Parmesan)
Preheat oven to 425 degrees. Dice the onion, garlic, sausage (I use Trader Joe’s Spinach, Fontina, & Roasted Garlic chicken sausage), and jalapenos. Saute in oven-safe pan with olive oil until onion becomes translucent. Drain and rinse chickpeas. Add chickpeas and tomatoes to pan, season, continue to simmer for about 10 minutes. Crack eggs and add them to the pan. Top with basil and a sprinkle of cheese (optional). Bake in the oven for 7-10 minutes, depending on how firm you like your yolks.
This recipe is easy to adapt based on whatever is in your cupboard/fridge. I have a hard time sticking to recipes, and instead get inspired by the ingredients that are available.
In this dish, the sausage is completely optional, and you can omit it entirely or replace it with leftover chicken/pork. Other types of beans or lentils can replace the chickpeas. You can leave out the chickpeas entirely and serve the baked eggs with bread to soak up some of the sauce. Lots of different vegetable combinations are possible; I envision this recipe being very good with some zucchini or chopped spinach/kale. For a Southwestern touch, you could use black beans and add a handful of corn. Experimenting with the type and amount of peppers can modify the spiciness of the meal.
The recipe can easily be multiplied for large families or guests, or you can cook the sauce, refrigerate most of it, and bake an individual portion in a ramekin.