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Dinner - Lunch - Breakfast - Recipe Card Series

Shakshuka

This shakshuka recipe brings a delightful blend of flavors and textures to the table, perfect for a cozy breakfast or a satisfying brunch.

Recipe by Chef Rachel Ponce

Chef Rachel Ponce is a culinary visionary known for her passion for flavor and dedication to sustainability. With a background that includes years of experience, Rachel brings a unique blend of creativity and skill to Staviary. As co-owner of this upcoming Paso Robles restaurant, she aims to craft memorable dishes that highlight the best of local ingredients while celebrating international influences. Her commitment to pairing exceptional food with carefully curated beverages reflects her journey with Pair With, where she honed her expertise in creating harmonious dining experiences. Rachel’s innovative approach and love for hospitality promise to make Staviary a must-visit destination for food enthusiasts.

More about Staviary
Rachel's husband and her will be opening the doors of Staviary beginning in 2026. Chefs Counter and an intimate dining restaurant. For lunch, global street food with amazing beer crafted by Eric Ponce, husband, and an international wine program. For dinner, things will be changed to a prefix dining menu with beer and wine pairings available right in the heart of Paso Robles.

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Yields 4 Servings

The combination of spices infuses the dish with warmth, while the rich, tangy sauce complements the creamy, poached eggs beautifully. The garbanzo beans add a hearty touch, making it a complete meal that pleases both the palate and the soul.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) garbanzo beans
  • 10 green olive, roughly chopped
  • 1 tsp salt
  • 4 large Rosemary Farm eggs
  • Fresh cilantro, chopped (for garnish)
  • Feta cheese
  • pita (for serving)

Instructions

Step 1. Sauté the Vegetables:

- Heat the olive oil in a large skillet over medium heat.

- Add the onion and bell pepper, cooking until softened (about 5-7 minutes).

- Stir in the garlic, cumin, paprika, and cayenne; cook for another minute until fragrant.

Step 2. Add Tomatoes and Beans:

- Pour in the crushed tomatoes, beans, olives and season with salt.

- Simmer the sauce for about 10-15 minutes, allowing it to thicken slightly.

Step 3. Poach the Eggs:

- Make small wells in the sauce and crack the eggs into each well.

- Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny (about 5-8 minutes, depending on your desired doneness).

Step 4. Garnish and Serve:

- Once the eggs are cooked, remove from heat and sprinkle with chopped cilantro and feta cheese.

- Serve hot with warm pita for dipping.

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