Egyptian Chickpea Shakshuka (Dairy-Free)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• about 790 g Canned Crushed Tomatoes
• about 425 g Canned Chickpeas
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.25 teaspoon Chili Powder
• 0.75 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 4 large Eggs
• 0.25 cup Fresh Parsley

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

Instructions

1. 1Place a 30.48 cm skillet on the stovetop over medium heat, which is 175°C. Add the 2 tablespoons of Olive Oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1 medium Onion, which you have chopped into small pieces, to the skillet. Cook, stirring often, for 5 minutes until the onion pieces look soft and are a lighter color.
3. 3Add the 3 cloves of Garlic, which you have minced, to the skillet. Cook for 1 minute more, stirring constantly, until you can smell the garlic.
4. 4Pour in the about 790 g of Canned Crushed Tomatoes. Add the about 425 g of Canned Chickpeas, 1 teaspoon of Paprika, 0.5 teaspoon of Cumin, 0.25 teaspoon of Chili Powder, 0.75 teaspoon of Salt, and 0.5 teaspoon of Black Pepper. Stir everything together well.
5. 5Bring the tomato mixture to a gentle bubble, then lower the heat to medium-low, which is 150°C. Let it cook uncovered for 15 minutes, stirring every few minutes, until the sauce has thickened slightly.
6. 6Use a spoon to make four small spaces, or 'wells', in the tomato and chickpea mixture. Carefully crack 1 large Egg into each of these four wells.
7. 7Cover the skillet with a lid and continue to cook for 5 to 7 minutes. Check the eggs; they are ready when the whites look firm and opaque, and the yolks are still a little jiggly or cooked to your preference.
8. 8Turn off the heat. Sprinkle the 0.25 cup of Fresh Parsley, which you have chopped, over the top of the shakshuka. Serve immediately.

Related Guides