Wooster Sauce Moroccan-Inspired Chickpea Shakshuka with Preserved Lemon Yogurt

Wooster Sauce Moroccan-Inspired Chickpea Shakshuka with Preserved Lemon Yogurt

A cozy, colorful twist on shakshuka that swaps tomato-only sauce for a spiced chickpea and tomato stew highlighted by a splash of Coo Moo Wooster Sauce. Poached eggs add richness while preserved lemon yogurt and toasted cumin oil brighten each spoonful. Serve straight from the skillet for a rustic, crowd-pleasing breakfast or light dinner.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper optional, or to taste
• 1 (14-ounce) can diced tomatoes, with juices
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons Coo Moo Wooster Sauce (product link)
• 1/2 cup low-sodium vegetable or chicken broth
• 4 large eggs
• Salt and black pepper to taste
• 1/4 cup plain Greek yogurt
• 1 tablespoon preserved lemon rind, finely chopped (substitute 1 teaspoon lemon zest + pinch salt if unavailable)
• 1 teaspoon honey
• 1 tablespoon fresh parsley, chopped, plus extra for garnish
• 1 tablespoon fresh cilantro, chopped (optional)
• 1 tablespoon olive oil for finishing
• 1/2 teaspoon toasted cumin seeds or ground toasted cumin for finishing
• Crusty bread, pita, or warm naan for serving

Instructions

1. Make the preserved lemon yogurt: In a small bowl, stir together the Greek yogurt, preserved lemon rind, honey, and a pinch of black pepper. Cover and refrigerate while you prepare the shakshuka so flavors meld.
2. Heat the skillet: Place a 10- to 12-inch ovenproof skillet over medium heat. Add 2 tablespoons olive oil. When hot, add the chopped onion and a pinch of salt. Sauté until translucent and starting to brown, about 6 minutes.
3. Add aromatics and pepper: Stir in the minced garlic and diced red bell pepper. Cook 3 to 4 minutes until the pepper softens. Add ground cumin, smoked paprika, ground coriander, and cayenne if using. Cook 30 seconds until fragrant.
4. Add tomatoes, chickpeas, and Wooster Sauce: Pour in the diced tomatoes with their juices, drained chickpeas, vegetable broth, and 2 tablespoons Coo Moo Wooster Sauce. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and let simmer uncovered 8 to 10 minutes to thicken. Taste and season with salt and pepper.
5. Create wells and poach eggs: Use the back of a spoon to make four shallow wells in the stew. Crack one egg into a small bowl and gently slip into a well; repeat with remaining eggs. Spoon a little of the hot stew around each egg to keep whites from spreading.
6. Cover or bake until eggs are set: For runny yolks, cover skillet with a tight-fitting lid and cook 6 to 8 minutes over low heat until whites are set. Alternatively, transfer skillet to a preheated 375 F oven and bake 6 to 9 minutes. Adjust time for yolk doneness preference.
7. Finish and plate: Remove from heat. Drizzle 1 tablespoon olive oil over the dish, sprinkle toasted cumin seeds or ground toasted cumin, chopped parsley and cilantro. Dollop preserved lemon yogurt around the eggs or serve on the side.
8. Serve: Bring the skillet to the table or transfer portions to plates. Offer crusty bread or warm pita for dipping. A final little extra: spoon a tiny additional touch of Wooster Sauce on each egg for a glossy, slightly sweet-tangy highlight.

Notes

• Make it vegetarian: This recipe is already vegetarian. Use vegetable broth to keep it fully meat-free.
• Advance prep: The tomato-chickpea base can be made 2 days ahead and refrigerated. Reheat gently and poach eggs before serving.
• Preserved lemon substitute: If you cannot find preserved lemon, use 1 teaspoon lemon zest and a small pinch of flaky salt to brighten the yogurt.
• Spice swap: Add a pinch of ras el hanout for a more pronounced North African profile.

Enjoy warm, with the bright twang of preserved lemon yogurt balancing the savory Wooster Sauce-accented stew.