If you are craving a hearty and flavorful dish, this Egg and Chickpea Shakshuka is the perfect choice. This delightful Middle Eastern recipe combines poached eggs in a spicy tomato sauce with protein-packed chickpeas, making for a nourishing and satisfying meal. Ideal for breakfast, brunch, or even dinner, this shakshuka is guaranteed to become a new favorite in your home.
Tips to make the Egg and Chickpea Shakshuka recipe:
1. Gather Fresh Ingredients: Use the freshest tomatoes you can find, or substitute with high-quality canned tomatoes. Fresh ingredients will enhance the flavor and make the dish even more delicious.
2. Spice it Up: Don’t hesitate to adjust the spice levels to suit your taste. Add more cumin, paprika, or chili flakes if you like your shakshuka extra spicy. Alternatively, tone it down if you prefer a milder flavor.
3. Use a Well-Seasoned Skillet: A cast-iron skillet is perfect for making shakshuka as it heats evenly and retains heat well. This will ensure that your eggs cook perfectly without sticking to the pan.
4. Customize the Veggies: Feel free to add other vegetables like bell peppers, zucchini, or spinach to the sauce. This allows you to tailor the shakshuka to your preferences and make it even more nutritious.
5. Garnish Generously: Top your shakshuka with fresh herbs like cilantro or parsley and a dollop of yogurt or crumbled feta cheese before serving. These garnishes add a burst of freshness and elevate the dish.
6. Serve with Crusty Bread: Serve your shakshuka with warm, crusty bread to soak up the delicious sauce. It’s perfect for mopping up every last bit of this tasty meal.
How to Make Egg and Chickpea Shakshuka Recipe?
Egg and Chickpea Shakshuka Recipe
Equipment
- 1 Large skillet For cooking the shakshuka
- 1 Wooden spoon For stirring the ingredients
Ingredients
- 2 tbsp Olive oil
- 1 Onion Diced
- 1 Bell pepper Diced
- 3 cloves Garlic Minced
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 can Chickpeas Drained and rinsed
- 1 can Diced tomatoes 14 oz can
- 6 Eggs
- to taste Salt and pepper
- 2 tbsp Fresh parsley Chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.
- Add minced garlic, paprika, and ground cumin. Cook for another minute until fragrant.
- Stir in the drained chickpeas and diced tomatoes. Season with salt and pepper to taste. Let the mixture simmer for 10-15 minutes to thicken.
- Create six small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your preference, about 5-7 minutes.
- Garnish with chopped fresh parsley and serve hot.
Notes
Nutrition
The Egg and Chickpea Shakshuka is a delicious and healthy dish that’s perfect for any meal of the day. The combination of spiced tomato sauce, hearty chickpeas, and perfectly poached eggs makes it both satisfying and nutritious. It’s also a versatile recipe, so you can adjust the spices and ingredients to suit your taste.
Enjoying this shakshuka is a great way to bring a touch of Middle Eastern cuisine to your table. Whether you’re cooking for yourself or serving guests, this dish is sure to impress with its vibrant flavors and colorful presentation. Give it a try, and you might find it becoming a new favorite in your kitchen!
