Chickpea Shakshuka
A delightful twist on the classic Middle Eastern dish, Chickpea Shakshuka combines spices with eggs in a creamy tomato base, packed with nutrients and perfect for any meal.
Ingredients
Main ingredients
- 1 can chickpeas, rinsed and drained Canned chickpeas for convenience.
- 2 tablespoons olive oil
- 1 onion, chopped Chopped onion adds sweetness.
- 3 cloves garlic, minced Freshly minced garlic enhances flavor.
- 1 can (14 oz) diced tomatoes Use canned for a quick option.
- 2 teaspoons smoked paprika Adds depth of flavor.
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 4 eggs Fresh eggs for poaching.
- Fresh parsley or cilantro, for garnish Add freshness to the dish.
Instructions
Cooking
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add diced tomatoes, chickpeas, smoked paprika, cumin, salt, and pepper.
- Simmer for 10 minutes, allowing the flavors to meld.
- Make small wells in the mixture and crack an egg into each well.
- Cover and cook for 5-7 minutes until the eggs are set to your liking.
- Garnish with fresh parsley or cilantro before serving.
Notes
Serve with warm crusty bread or pita. Can be enjoyed for breakfast, lunch, or dinner. For a vegan option, skip the eggs or replace with tofu. Adjust spices to taste.