Dinner · Middle eastern
Chickpea shakshuka
Eggs poached in a spiced tomato and chickpea sauce, scooped up with warm pita.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp cumin, ground
- 1 tsp paprika
- 1/2 tsp chili flakes
- 400 g canned crushed tomatoes
- 150 g canned chickpeas, drained and rinsed
- 4 large eggs
- 10 g fresh parsley, chopped
Method
Heat the olive oil in a large skillet over medium heat and cook the onion and bell pepper for 6 minutes until softened.
Add the garlic, cumin, paprika, and chili flakes, and cook for 1 minute.
Stir in the crushed tomatoes and chickpeas and simmer for 12 minutes until thickened.
Make 4 small wells in the sauce and crack an egg into each.
Cover and cook for 6 to 8 minutes until the egg whites are set but the yolks are still soft.
Sprinkle with parsley and serve hot from the skillet.