From the kitchen
Camel Milk Shakshuka with Chickpeas
A heartier version of shakshuka bulked up with chickpeas, finished with camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 28 oz crushed tomatoes
- 1 can (15 oz) cooked chickpeas, drained and rinsed
- 1/2 cup pasteurized camel milk
- 6 large eggs
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 2 tbsp chopped parsley or cilantro
Method
- Heat oil in a 12-inch lidded skillet. Cook onion and pepper with salt over medium heat 8 minutes.
- Add garlic, cumin and paprika; stir 30 seconds. Add tomatoes and chickpeas; simmer uncovered 15 to 20 minutes until the sauce thickens.
- Take off heat, stir in milk gradually and return to low heat.
- Make six wells and crack an egg into each. Cover and cook gently 8 to 12 minutes until whites and yolks are firm.
- Check all eggs, rotating pan if needed. Finish with herbs and pepper and serve with bread.
Cook with confidence
Before you start
Before you start
Drain and rinse cooked canned chickpeas. For softer eggs, use pasteurized shell eggs; runny eggs are not fully cooked. The chickpeas make the base thicker, so keep eggs in shallow wells.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F; eggs become firmer.
Camel Milk Before Eggs
Lower heat and stir in 1/2 cup camel milk only after tomato-chickpea base is thick. Then make six wells and add eggs.
Check All Six Eggs
The written method cooks whites and yolks firm. Check outer eggs as well as the center, rotating the pan if needed. For a softer-yolk preference use pasteurized shell eggs and recognize that the result is less fully cooked; a fixed six-minute rule is not a reliable endpoint.
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