Shakshuka with Chickpeas

This Mediterranean chickpea shakshuka is the perfect mid-week savoir and what makes it even better is that you can have it for breakfast, lunch or dinner

BY Lisa M, June 27, 2024

• 1.  Heat olive oil in a large skillet or Dutch oven with a lid.

• 2. Add onion to skillet. Cook for 2 minutes, stirring occasionally, then add garlic. Cook until onion softens, another 4-6 minutes.

• 3. Add paprika, cumin, and chickpeas. Stir and cook for 2 minutes.

• 4. Add the can of tomatoes and their juices, crushing tomatoes with your hands or wooden spoon. Bring to a boil, then reduce to a simmer. Simmer until sauce thickens, 10-15 minutes. Season with 1 tsp salt.

• 5. Use a spoon to make a small well in the sauce and crack your first egg into the well. Repeat for each of the eggs, spacing evenly apart. Cover with lid and simmer until egg whites set, but yolks are still runny, about 7-10 minutes.

• 6. Season with salt, black pepper, and fresh herbs (if using). Serve immediately or store, covered, in the refrigerator 4-5 days.

Enjoy!

Servings : 4
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 325

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