Gluten-Free Shakshuka with Chickpea Flour Flatbread

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 mixed colors Bell peppers
• 4 cloves Garlic
• 28 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon each Spices (cumin, paprika, chili powder)
• 8 large Eggs
• 2 tablespoons Fresh parsley
• 1 cup Chickpea flour
• 3/4 cup Water
• 1/2 teaspoon Salt
• 1 tablespoon Olive oil (for flatbread)

Instructions

1. 1In a large skillet, heat the 2 tablespoons of Olive oil over medium heat (350°F/175°C). Add the chopped 1 medium Onion and the 2 mixed colors Bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. 2Add the 4 cloves of minced Garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of chili powder to the skillet. Cook, stirring constantly, for 1 minute until the spices are fragrant.
3. 3Stir in the 28 ounces of Canned diced tomatoes and the 2 tablespoons of Tomato paste. Bring the mixture to a simmer, then reduce the heat to medium-low (300°F/150°C). Cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. The sauce should be thick enough that when you drag a spoon through it, the path stays open for a moment.
4. 4Using a spoon, create 8 small wells in the thickened tomato sauce. Carefully crack 1 large Egg into each well. Ensure the eggs do not break.
5. 5Cover the skillet and continue to cook over medium-low heat (300°F/150°C) for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your preference. The eggs are done when the whites are opaque and firm, and the yolks are still slightly runny or fully cooked.
6. 6While the shakshuka is cooking, prepare the flatbreads. In a medium bowl, whisk together the 1 cup of Chickpea flour, the 3/4 cup of Water, and the 1/2 teaspoon of Salt until you have a smooth batter.
7. 7Heat the 1 tablespoon of Olive oil in a non-stick skillet over medium heat (350°F/175°C). Pour approximately 1/4 cup of the chickpea flour batter into the hot skillet to form one flatbread. Cook for 2-3 minutes per side, until the flatbread is golden brown and cooked through. Repeat with the remaining batter to make 3 more flatbreads.
8. 8Garnish the shakshuka with the 2 tablespoons of Fresh parsley. Serve the shakshuka immediately with the warm chickpea flour flatbreads for dipping.

Related Guides