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Chickpea Shakshuka

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A flavorful dish featuring poached eggs in a spiced tomato sauce enriched with chickpeas for added protein and heartiness.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 4–6 large eggs
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish
  • Feta cheese (optional)

Instructions

  1. Heat olive oil in a skillet over medium heat. Add onions and bell peppers, cooking until softened. Stir in garlic, cumin, paprika, and red pepper flakes.
  2. Pour in the crushed tomatoes, season with salt and black pepper, and let it simmer for about 10 minutes.
  3. Stir in the chickpeas and cook for another 5 minutes.
  4. Make small wells in the sauce and crack eggs into them. Cover and cook for 5-7 minutes, or until the egg whites are set but yolks remain runny.
  5. Sprinkle with fresh herbs and feta cheese if desired. Serve with crusty bread or pita.

Notes

This dish is versatile and can be made vegan by omitting eggs and adding avocado or tofu.

Nutrition

Find it online: https://www.helthrecipe.com/7-minute-spicy-irresistible-chickpea-shakshuka-recipe-you-must-try/