Dairy-Free Shakshuka with Chickpeas
A hearty and flavorful Israeli breakfast or snack made without dairy. Chickpeas add protein and substance to this classic tomato and pepper stew.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 1 medium Red Bell Pepper
- 3 cloves Garlic
- about 790 g Canned Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 can Chickpeas
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1/4 teaspoon Cayenne Pepper
- 4 large Eggs
- 2 tablespoons Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add onion and bell pepper and cook until softened, about 5 minutes.
- 3Add garlic and cook for 1 minute more.
- 4Stir in diced tomatoes, tomato paste, chickpeas, paprika, cumin, and cayenne pepper. Bring to a simmer.
- 5Make four wells in the tomato mixture and crack an egg into each well.
- 6Cover and cook until the eggs are set to your liking, about 5-7 minutes.
- 7Garnish with fresh parsley and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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