Shakshuka with Chickpeas
Log in or create a free account to save recipes.
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
Servings: 2
3 eggs
1 tablespoon butter or olive oil
2 slices bread, for serving
1/2 can chickpeas
1 can diced tomatoes
Steps
Heat the butter or olive oil in a skillet, add the tomatoes and chickpeas, then simmer for 5–6 minutes, until the sauce thickens slightly.
Make three small wells in the sauce and crack the eggs into them.
Cover the skillet and cook over low heat for 5–7 minutes, until the whites are set and the yolks are runny or cooked to your preferred doneness.
Serve right away with the bread for dipping.
Estimated nutrition
Rate this recipe
2 ratings
Comments