My favorite breakfast ever, shakshuka, just got easier with Pantry to Pan! I made Shakshuka with Charred Chickpeas and Pickled Jalapeños in 20 minutes and even impressed myself.
Greetings from Germany!! I’m here for Nosh Berlin; you can follow along on the Gram for updates if you like. Anyhoo, back to the important stuff. Shakshuka. Y’all probably know I’m obsessed with the North African spicy tomato dish (popular in Israel!) and have maybe made it more than anything else on the blog. Like here and here. It’s my favorite breakfast/hangover cure/occasional dinner and I could eat it every day.
So when Pantry to Pan sent me some of their new shakshuka starter, I was as excited as a kid on Hanukkah eve. Or something like that. I was excited.
Their organic shakshuka has tons of tomatoes, red peppers and spicy harissa. Not too sweet or too spicy and all sorts of delicious. It’s so new, it’s not even in stores yet, but you can check out and support the Pantry to Pan Kickstarter here!
Steven, the founder, is super nice and super passionate about his product, and isn’t it nice to support nice people doing cool things? I think so.
I love shakshuka because it’s one pan, healthy, satisfying, and an easy way to use up whatever veggies, meat or cheese you have lying around. To spice things up I charred up some chickpeas and quick pickled some jalapeños and added them to the base. Shakshuka with charred chickpeas is amazing. Perfection!
Since I was out of crusty bread, I used a bagel. That works, right?
Check out the Pantry to Pan Kickstarter here, and soon we can all have tasty shakshuka every day!! yayyyy!
- For Pickled Jalapeños:
- ½ cup apple cider vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- ¾ tablespoon kosher salt
- 2 jalapeños (or more!), sliced into rings
- For Shakshuka:
- 1 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- 1 cup cook chickpeas
- 1 jar Pantry to Pan Shakshuka
- 3-6 eggs
- For serving: cilantro, avocado slices, crusty bread
- First, make your pickled jalapeños. Place apple cider vinegar, water, granulated sugar and salt in a medium saucepan and bring to a boil. Add in jalapeños and remove from heat. Let them soak for 10-15 minutes, then drain and set aside.
- Meanwhile, make your shakshuka. Heat a 12 inch sauté pan or cast iron pan over medium high heat. Add oil and heat. Add chickpeas and salt and cook, stirring occasionally, until chickpeas and browned. Then add in shakshuka and bring to a simmer.
- Add your eggs. The best way to do this is crack eggs one at a time into a ramekin, make an indent in the shakshuka, and pour the egg in. Repeat with as many eggs as you like. Lower heat to medium and simmer until eggs whites are cooked but yolks are runny, about 10 minutes (they will continue cooking a bit after removing from the heat). Careful not to let the bottom burn.
- Serve hot garnished with pickled jalapeños, cilantro, avocado, crusty bread, and anything else your heart desires!
This post is sponsored by Pantry to Pan but all opinions are my own. Thanks for supporting WJWE and the brands I love!!