Shakshuka with Chickpeas
A vibrant and flavorful Middle Eastern breakfast staple made with tomatoes, peppers, onions, spices, and chickpeas. Perfect for a weekend brunch or a quick weekday breakfast.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 1 medium Red Bell Pepper
- 3 cloves Garlic
- 28 ounces Canned Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 15 ounce can Chickpeas
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 large Eggs
- 2 tablespoons Fresh Parsley
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add onion and red bell pepper and cook until softened, about 5 minutes.
- 3Add garlic and cook for 1 minute more.
- 4Stir in diced tomatoes, tomato paste, chickpeas, paprika, cumin, chili powder, salt, and pepper.
- 5Bring to a simmer and cook for 15 minutes, stirring occasionally.
- 6Make 4 wells in the sauce and crack an egg into each well.
- 7Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
- 8Garnish with fresh parsley and serve immediately.
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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