Gluten-Free Shakshuka with Chickpeas
A hearty and flavorful shakshuka featuring chickpeas for added protein and texture, served with gluten-free pita bread.
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Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 2 medium Bell Peppers, chopped
- 4 cloves Garlic, minced
- about 790 g Canned Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 can Chickpeas, drained and rinsed
- 1 teaspoon Spices (cumin, paprika, cayenne)
- 8 large Eggs
- 2 tablespoons Fresh Cilantro, chopped
- 4 pieces Gluten-Free Pita Bread
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until softened, about 5 minutes.
- 2Add garlic and spices and cook for 1 minute more.
- 3Stir in diced tomatoes, tomato paste, and chickpeas. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- 4Make 8 wells in the sauce and crack an egg into each well.
- 5Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
- 6Garnish with fresh cilantro and serve with gluten-free pita bread.
Substitutions
Pita Bread → Gluten-Free Pita Bread (tapioca/rice flour blend)
Avoids gluten
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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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