Easy Shakshuka with Chickpeas

Name: Easy Shakshuka with Chickpeas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 2 tablespoon extravirgin olive oil; 1 small red onion; 2 garlic cloves; 1 red bell pepper; 1 teaspoon paprika; ½ teaspoon cumin; 1 Handful fresh basil leaves; 1 teaspoon Tabasco green sauce; 120 g cooked chickpeas, well drained; 2 cans organic whole plum tomatoes; 4 large free-range eggs; sea salt and freshly-cracked black pepper

User Reviews

4.4

24 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
272 kcal
Course
Breakfast
Cuisine
Middle Eastern

Easy Shakshuka with Chickpeas

Yvonne Simmons

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This Easy Shakshuka with chickpeas is the ultimate vegetarian breakfast recipe! This gluten-free one-pot egg recipe is also ready in less than 30 minutes.

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Ingredients

Servings

2 tablespoon extravirgin olive oil
1 small red onion finely chopped
2 garlic cloves finely minced
1 red bell pepper finely chopped into strips
1 teaspoon paprika
½ teaspoon cumin
1 Handful fresh basil leaves
1 teaspoon Tabasco green sauce or more to taste
120 g cooked chickpeas, well drained ½ cup
2 cans organic whole plum tomatoes 14 oz
4 large free-range eggs
sea salt and freshly-cracked black pepper

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Instructions

Preheat the oven to 180C/ 356F.
Transfer the tomatoes to a large bowl and squeeze through your fingers to create a chunky purée. Set aside until ready to use.
Heat a large oven-proof skillet over medium heat with the olive oil, then fold in red onion and chopped bell pepper, and cook without stirring for 4-5 min, until softened and gently browned.
Add garlic, paprika and cumin and cook, stirring, until fragrant, about 30 seconds.
Fold in the tomatoes and stir to combine. Reduce heat to a gentle simmer and cook for about 8 minutes, adding chickpeas half-way through cooking time. If the mixture gets to dry, pour in some of the tomato juice reserved from the can, then season to taste with salt and pepper, and stir in a couple of fresh basil leaves.
With the help of a spoon, make a well near the edge of the pan and break an egg directly into it. Repeat with the remaining eggs, then season them with salt and pepper to taste.
Transfer the pan to the oven in the middle rack and cook for about 6-8 min, until the eggs are cooked through and the yolks are still runny.
Remove from the oven, sprinkle with a handful basil leaves on top and serve straight away with crusty bread on the side.

Nutrition Information

Show Details

Calories 272kcal (14%) Carbohydrates 29g (10%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 186mg (62%) Sodium 374mg (16%) Potassium 861mg (25%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 1682IU (34%) Vitamin C 62mg (69%) Calcium 122mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 272 kcal

% Daily Value*

Calories	272kcal	14%
Carbohydrates	29g	10%
Protein	13g	26%
Fat	13g	20%
Saturated Fat	3g	15%
Cholesterol	186mg	62%
Sodium	374mg	16%
Potassium	861mg	18%
Fiber	7g	28%
Sugar	13g	26%
Vitamin A	1682IU	34%
Vitamin C	62mg	69%
Calcium	122mg	12%
Iron	5mg	28%