Honey I’m Hot Breakfast Shakshuka with Crispy Chickpea Crumbs

Honey I’m Hot Breakfast Shakshuka with Crispy Chickpea Crumbs

This bright, skillet-baked shakshuka takes the classic North African tomato and egg dish in a sweet-spicy direction using Honey I’m Hot. A crunchy, spiced chickpea crumb adds texture and extra savory depth. Serve with thick-cut toasted bread to sop up the rich sauce and drizzles of the hot honey for a breakfast or brunch that wakes up every bite.

Ingredients (serves 3-4)

• 2 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 1 red bell pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup vegetable or chicken broth
• Salt and freshly ground black pepper to taste
• 6 large eggs
• 1/4 cup chopped fresh cilantro or parsley for garnish
• 1/2 cup crumbled feta (optional)
• 3 tablespoons Honey I’m Hot (plus extra for drizzling) (product link)
• For the Crispy Chickpea Crumbs:
• 1 (15-ounce) can chickpeas, drained, rinsed and patted almost dry
• 2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili flakes
• 2 tablespoons panko breadcrumbs (or more for extra crunch)

Instructions

1. Preheat oven to 375°F (190°C). Place a 10-12 inch ovenproof skillet over medium heat and add 1 tablespoon olive oil.
2. Add the sliced onion and a pinch of salt. Sauté until softened and translucent, about 6 minutes. Add the chopped red bell pepper and continue to cook 4 minutes until softened.
3. Stir in the minced garlic, cumin, smoked paprika, and coriander. Cook 1 minute until fragrant.
4. Pour in the crushed tomatoes and broth. Bring to a gentle simmer, reduce heat, and simmer uncovered for 8-10 minutes until slightly thickened. Taste and season with salt and pepper.
5. While the sauce simmers, make the chickpea crumbs. Heat a small skillet over medium-high heat and add 2 tablespoons olive oil. Roughly mash the rinsed chickpeas with the back of a fork so they break into coarse bits but are not a paste.
6. Add the mashed chickpeas to the hot skillet with garlic powder, chili flakes, and salt. Fry, stirring frequently, until the chickpeas begin to brown, about 6-8 minutes. Add panko and toast 1-2 minutes more until golden and crisp. Remove from heat and set aside.
7. Stir 3 tablespoons Honey I’m Hot into the simmering tomato sauce, mixing well to distribute sweet-heat. If you prefer milder, start with 2 tablespoons and adjust.
8. Make six shallow wells in the sauce and crack one egg into each well. Season the eggs lightly with salt and pepper. Transfer the skillet to the preheated oven and bake until egg whites are set and yolks are slightly runny, 8-12 minutes depending on oven and yolk preference.
9. Remove from oven and sprinkle the crispy chickpea crumbs over the top. Scatter crumbled feta if using and chopped cilantro or parsley.
10. Finish with an additional light drizzle of Honey I’m Hot across the eggs and sauce for a glossy, spicy-sweet finish. Serve immediately with thick toasted bread or pita for dipping.

Notes

• To make ahead: prepare the tomato base one day in advance and rewarm gently before adding eggs. Crispy chickpea crumbs can be made up to 2 days ahead and stored in an airtight container.
• For a dairy-free version omit the feta and finish with extra herbs and a squeeze of lemon.
• For more heat, spoon a little extra Honey I’m Hot on each individual serving at the table.