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Egg and Chickpea Shakshuka Recipe

Egg and Chickpea Shakshuka Recipe

Michelle Kim
Follow this recipe to prepare a delicious Egg and Chickpea Shakshuka, a popular Middle Eastern dish where eggs are poached in a spicy tomato and chickpea-based sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 250 kcal

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

For added heat, you can include a diced chili pepper along with the onion and bell pepper.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 3gCholesterol: 200mgSodium: 480mgPotassium: 340mgFiber: 6gSugar: 6gVitamin A: 45000IUVitamin C: 33mgCalcium: 800mgIron: 0.5mg
Keyword Chickpeas, Egg Shakshuka, Hearty, Spicy, Tomato-based
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