Spiced Chickpea Shakshuka with Eggs
Chickpea and tomato shakshuka cooked with onion, garlic, cumin, smoked paprika, cayenne, then topped with eggs.
- 400 g tinned chickpeas
- 400 g tinned tomatoes
- 1 medium onion
- 2 cloves garlic cloves
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 4 whole eggs
- 2 tbsp olive oil
- 100 ml vegetable stock
- 15 g fresh parsley
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Dice onion and mince garlic. Heat olive oil in a large shallow pan over medium heat.
- Step 2
Add onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute.
- Step 3
Stir in ground cumin, smoked paprika, and cayenne pepper. Cook for 30 seconds until fragrant.
- Step 4
Add tinned tomatoes and vegetable stock. Drain and rinse chickpeas, then add to the pan.
- Step 5
Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Step 6
Make 4 small wells in the sauce using the back of a spoon. Crack one egg into each well.
- Step 7
Cover the pan and cook for 6-8 minutes until egg whites are set but yolks remain runny.
- Step 8
Garnish with fresh parsley and serve directly from the pan with crusty bread.
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