Israeli Shakshuka with Chickpeas and Warm Flatbread
Shakshuka sauce of softened onion and pepper with garlic, tomato puree and spices, simmered with tomatoes and chickpeas, topped with eggs.
- 800 g canned chopped tomatoes
- 400 g canned chickpeas
- 6 whole eggs
- 1 large red bell pepper
- 1 medium onion
- 4 whole garlic cloves
- 2 tbsp tomato puree
- 2 tsp paprika
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 3 tbsp olive oil
- 3 whole pita bread
- 100 g feta cheese
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Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in large cast iron or heavy-based pan over medium heat.
- Step 2
Dice onion and red pepper. Cook 8 minutes until softened.
- Step 3
Add minced garlic, paprika, cumin, and cayenne. Cook 1 minute until fragrant.
- Step 4
Stir in tomato puree and cook 1 minute. Add canned tomatoes and season well.
- Step 5
Simmer 10 minutes until sauce thickens. Drain and rinse chickpeas, then stir in.
- Step 6
Cook 5 minutes more. Taste and adjust seasoning.
- Step 7
Make 6 wells in sauce with back of spoon. Crack eggs into wells.
- Step 8
Cover and cook 8-10 minutes until egg whites are set but yolks remain runny.
- Step 9
Meanwhile, warm pita bread in dry pan or under grill.
- Step 10
Crumble feta over shakshuka and serve immediately with warm pita.
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