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Greek-Style Shakshuka with Chicken

Prep Time35 minutes
Cook Time35 minutes
Servings: 2 people

Equipment

  • 10-inch skillet or cast-iron pan (or slightly larger)

Ingredients

Grilled Chicken

  • 2 chicken breasts, boneless skinless (or 3 thighs)
  • 1 ½ tbsp olive oil
  • 1 tsp dried oregano
  • ½ lemon, zest only
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper

Tomato Base

  • 1 ½ tbsp olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 ½ tbsp tomato paste
  • 28 oz crushed tomato (800g)
  • 1 ½ tsp dried oregano
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ⅓ cup Kalamata olives (6-8 olives)
  • 4 large eggs
  • ¾ cup crumbled feta (105g)
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • optional: bread (pita, naan, or sourdough)

Instructions

For the chicken:

  • Whisk together the olive oil, oregano, garlic, lemon zest, salt, and pepper.
  • Coat the chicken in the olive oil mixture and marinate the chicken for 45-60 minutes in the refrigerator.
  • Place the chicken in a skillet over medium heat and cook until firm, or about 6 minutes per side.
  • Allow the chicken to cool before cutting into ½-inch cubes.

For the tomato base:

  • In a skillet over medium heat, add the olive oil, onion, and bell pepper. Cook for 8-10 minutes until the onion and pepper have softened slightly.
  • Add the garlic and tomato paste. Stir and cook for 1 additional minute.
  • Add the crushed tomato, oregano, red pepper flakes, and salt to the mixture. Allow the sauce to simmer for about 15 minutes or until the mixture thickens noticeably and becomes less watery.
  • Use a spoon or other utensil to form four medium-sized holes in the tomato mixture. Crack the eggs and add one egg to each hole. Cover the pan and allow the mixture to cook for about 8 minutes or until the egg whites have set and the yolk is the desired texture.
  • Just before serving, add the chicken, olives, feta, parsley, and dill.