Tomato and Chickpea Shakshuka

Name: Tomato and Chickpea Shakshuka
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 1 bell pepper, diced; 3 cloves garlic, minced; 2 cans (14 oz each) canned tomatoes, crushed; 1 can (15 oz) chickpeas, drained and rinsed; 1 tsp ground cumin; 1 tsp smoked paprika; 6 eggs; 1/3 cup feta cheese, crumbled; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh cilantro or parsley

Made with: Tomato

A vibrant skillet of tomatoes, warm spices, and chickpeas with eggs gently poached on top. Serve with crusty bread for a hearty brunch or dinner.

Prep10 min

Cook25 min

Serves4

LevelMedium

Contains EggsContains DairyVegetarian

Ingredients

olive oil2 tbsp
onion, diced1 medium
bell pepper, diced1
garlic, minced3 cloves
canned tomatoes, crushed2 cans (14 oz each)
chickpeas, drained and rinsed1 can (15 oz)
ground cumin1 tsp
smoked paprika1 tsp
eggs6
feta cheese, crumbled1/3 cup
salt1 tsp
black pepper1/2 tsp
fresh cilantro or parsley2 tbsp

Substitutions

eggs → cubed tofu
feta cheese → dairy-free feta
chickpeas → white beans
bell pepper → zucchini

Instructions

1Heat olive oil in a large skillet over medium heat and cook the onion and bell pepper until softened.
2Add the garlic, cumin, and smoked paprika, stirring for 30 seconds.
3Pour in the crushed tomatoes and chickpeas, then season with salt and pepper. Simmer until slightly thickened, about 10 minutes.
4Make 6 small wells in the sauce and crack an egg into each one.
5Cover and cook until the egg whites are set but yolks are still soft, 5 to 8 minutes. Finish with feta and herbs.

Want recipes like this from your own ingredients? Try Pantamo