Dairy-Free Shakshuka with Chickpeas and Spinach

Ingredients

• about 790 g Canned crushed tomatoes
• about 425 g Canned chickpeas
• about 142 g Fresh spinach
• 1 medium Onion
• 3 cloves Garlic
• 4 large Eggs
• 2 tbsp Olive oil
• 1 tsp Paprika
• 0.5 tsp Cumin
• 0.25 tsp Chili flakes
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. 2Add minced garlic, paprika, cumin, and chili flakes. Cook for 1 minute, stirring constantly.
3. 3Pour in crushed tomatoes and bring to a simmer. Season with salt and pepper.
4. 4Stir in chickpeas and spinach. Cook until spinach wilts, about 3 minutes.
5. 5Create four wells in the tomato sauce. Crack an egg into each well.
6. 6Cover the skillet and cook until eggs are set to your liking, about 5-7 minutes for runny yolks.
7. 7Garnish with fresh parsley before serving. Serve with gluten-free bread for dipping.

Related Guides