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Shakshuka with Chickpeas
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Source: https://recipheon.com/en/recipes/breakfast/shakshuka-with-chickpeas
About this recipe
Shakshuka with chickpeas is a filling one-pan meal of eggs and tomatoes served with bread. The eggs cook directly in the tomato sauce, while chickpeas give the dish more substance and make it more satisfying than classic scrambled eggs. It works for a warm breakfast, a quick brunch, or a simple dinner that does not require lengthy cooking. Simmer the tomatoes and chickpeas first until the sauce thickens slightly, then crack in the eggs. If you prefer runny yolks, check the skillet after about 5 minutes. Serve immediately with bread for dipping. You can flavor the sauce with cumin, smoked paprika, chili, parsley, spinach, or pieces of bell pepper.
Ingredients
3 eggs
1 tablespoon butter or olive oil
2 slices bread, for serving
1/2 can chickpeas
1 can diced tomatoes
Steps
Drain and rinse the chickpeas in a sieve. Heat the butter or olive oil in a frying pan, then add the tomatoes with their juice and the chickpeas. Simmer for 5–6 minutes, stirring, until the sauce thickens slightly and is no longer watery.
Make three small wells in the sauce. Crack an egg into each, trying not to break the yolks.
Cover the pan and cook over low heat for 5–7 minutes. Check that the whites are set; cook the yolks to your preferred doneness, keeping the sauce over gentle heat.
Remove from the heat and serve immediately with bread for dipping into the tomato sauce.
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