Description
Chickpea Shakshuka is a hearty, spiced tomato and chickpea stew with poached eggs, perfect for a protein-packed, flavorful meal.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground cayenne (optional)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4-6 large eggs
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- Bread for serving
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in garlic, bell pepper, cumin, paprika, and cayenne; cook for another 2 minutes.
4. Pour in crushed tomatoes and chickpeas; season with salt and pepper.
5. Simmer for 10-15 minutes, stirring occasionally.
6. Make small wells in the sauce and crack eggs into them.
7. Cover and cook until eggs are set to your preference, about 5-7 minutes.
8. Sprinkle with parsley and feta (if using).
9. Serve warm with bread.
Notes
- Adjust spice level by increasing or decreasing cayenne.
- Use canned or fresh tomatoes based on preference.
- Serve with pita, sourdough, or crusty bread for dipping.
- Can be made vegan by omitting eggs and feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 185mg
Keywords: Chickpea Shakshuka, shakshuka recipe, spicy tomato stew, Middle Eastern breakfast, poached eggs recipe