Egyptian Shakshuka (Tomato and Pepper Stew)
A flavorful vegetarian stew of tomatoes, peppers, and spices. Typically served with eggs, this recipe is adjusted with chickpeas to add texture and protein without egg.
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Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 3 cloves Garlic
- about 790 g Canned crushed tomatoes
- 1 can Canned chickpeas
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Chili powder
- 1/2 teaspoon Salt
- 2 tablespoons Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place an approximately 30 cm skillet over medium heat (175°C). Add the 2 tablespoons of olive oil and let it warm until it shimmers.
- 2Add the 1 medium onion, 1 medium red bell pepper, and 1 medium green bell pepper to the skillet. Cook, stirring every minute or so, until the vegetables are soft and the onion is translucent, about 5 to 7 minutes.
- 3Add the 3 cloves of minced garlic to the skillet and cook, stirring constantly, until it smells fragrant, about 1 minute. Be careful not to burn the garlic.
- 4Stir in the about 790 g canned crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of chili powder, and 1/2 teaspoon of salt. Stir everything together until well combined. Bring the mixture to a gentle simmer.
- 5Add the 1 can of drained chickpeas to the skillet. Stir them into the tomato mixture. Cover the skillet and let it simmer gently for 15 minutes, stirring occasionally, allowing the flavors to meld together. The sauce should thicken slightly.
- 6Remove the skillet from the heat. Sprinkle the 2 tablespoons of fresh parsley over the top. Serve the Egyptian Shakshuka hot.
Substitutions
Egg → Canned chickpeas
Chickpeas add protein and texture to replace eggs.
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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