I love the idea of Turkish shakshuka, but I’m not the biggest fan of it. Don’t hate, just hear me out! Ok, I have no valid excuse, really. I do, however, love Pakistani style chickpea stew, which is often had with boiled eggs. Hence was born the Pakistani Style Shakshuka ! I posted the picture on Instagram today, and so many of you have shown love and asked for the recipe that I got right to work and decided to put together a quick blogpost for you!
In your Pakistani chickpea stew, he medley of cumin, coriander seeds, fried onions, garlic, ginger, and all spice is mouth-watering and perfectly enjoyable especially during the winter time. The stew can also be made with chicken, it is called “chikker cholay”, which literally translates to “muddy chickpeas”. I guess this comes from the color, and the fact that the chickpeas are so tender that they’ll smush up on contact. Pair that with a piping hot medium-hard boiled egg and you are set for life!
I decided to pair the cooking technique of shakshuka, with the spices and flavors of Pakistani chickpea stew because I can’t get enough of my beautiful cast iron skillet which I’ve had for nearly two years now. Yes, I have the upper-body strength of a goldfish, but I swear I’m working on it (I go for Aqua Spin now, ok!), just so I can continue washing and seasoning my cast iron skillet on a daily basis. I know they say you shouldn’t/don’t need to wash a cast iron skillet on a daily basis and can only wipe it clean with some paper towels, but my OCD kicks in every time.
Another reason I wanted to create this Pakistani Style Shakshuka was because I bought these gorgeous Biodynamic Eggs from Organic Foods and Cafe, and I wanted to make something to photograph that would really showcase those stunning golden egg yolks in all their glory!
Anyway, enough chatting, let’s cut to the chase:
Recipe for Pakistani Style Shakshuka serves 2-3.
- 1 can (200 grams) chickpeas
- 350 grams tomatoes, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 teaspoon ground allspice
- 1 cup chicken or vegetable stock
- 1 medium sized onion, sliced
- 1 teaspoon ginger, chopped
- 1-2 green chilies (optional), sliced
- 1 teaspoon red chili flakes
- salt to taste
- 3 free range, organic eggs (preferably Biodynamic, because believe me you can taste the difference)
- 1 tablespoon butter
- 1 tablespoon fresh coriander to garnish.
- Preheat oven to 375 F.
- In a cast iron skillet, melt butter, and sweat the onions in it. Add garlic, and fry for 2-3 minutes.
- Add in all the spices, and the tomatoes. Stir fry for a couple of minutes.
- Add in the stock, and let it simmer till the tomatoes and onions have substantially softened and fallen apart. Stir occasionally to keep from sticking to the bottom (it shouldn’t though, in a properly seasoned cast iron skillet)
- Add in chickpeas, sliced green chilies, and increase the heat to dry out excess liquid. When you have just enough liquid left to cover the chickpeas, break in your eggs, spaced equally apart.
- Pop the skillet into the oven now. Keep checking on the eggs and pull out when you feel like they’re cooked enough. You want want the whites to be cooked through but the yolks to still stay runny. Should take about 5 minutes tops.
- Garnish with fresh coriander.
- Serve with warm naan, or crusty country bread if you bougie/have no access to naan.