Baked Eggs with Tomatoes, Garbanzos and Feta

In Turkey this dish is called Menemen (where the eggs are usually scrambled) and in most of North Africa and Israel it’s called Shakshuka.  Even Italy has its version called Uova al Purgatorio (but without the garbanzos).

It’s not hard to have almost every ingredient on hand to make this dish on the fly; canned tomatoes and garbanzos are staples in my pantry, as are the spices. Onions, eggs, and even feta cheese are almost always in my ‘fridge. I’ve adapted the recipe slightly, cutting it in half to serve two, and adding a few spices (the addition of sumac really enhances the middle eastern flavor for me and I prefer the smoked paprika to sweet).

This dish would be a great brunch item for a crowd. If you want to do that, I’d recommend making a large batch of the sauce (recipe x 4) in a pot on the stove and then transferring it to a large baking dish (like for lasagna or casserole) and then adding the eggs and baking it in the oven. Not only is this a great breakfast/brunch dish, but I think it would make a delicious quick weeknight dinner and would be perfect for Meatless Mondays.

Baked Eggs with Tomatoes, Garbanzos and Feta — Former Chef.

One comment

  1. Jennifer says:

    Made this tonight, and it was quick and good. No feta, substituted a sharp sheep’s milk cheese. I don’t like runny yolks, so I broke them after five minutes and let it bake for 7 or 8 minutes longer. I think there is enough sauce for five eggs. The 16 year-old adventuresome eater liked it a lot. The seven year old gave an unfavorable review: “Mommy, you make up too many weird things. You cook with too many weird sauces. Who wants to eat pasta sauce on eggs and beans?” For the record, he ate it so that he could have dessert. Thanks, Uncle Tightwad. I predict this will enter the rotation.

Leave a Reply

Your email address will not be published. Required fields are marked *