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Easy Shakshuka With Chickpeas

Easy Shakshuka With Chickpeas - Affordable Food Ideas

You're in the kitchen. The smell of garlic and spices dances in the air. You’ve decided to whip up a dish that's as wholesome as it is flavorful. Enter easy shakshuka with chickpeas. This isn’t just another egg dish; it’s a celebration of colors, textures, and tastes.
Shakshuka hails from North Africa and has become a breakfast staple in many Middle Eastern countries. Traditionally made with tomatoes and poached eggs, I’ve added a twist by incorporating chickpeas. Not only do they enhance the dish with lovely creaminess, but they also pack it with nutrients.
As a registered dietitian and food blogger, I’ve delved deep into the world of healthy cooking. My passion lies in crafting recipes that are simple yet satisfying. Easy shakshuka with chickpeas is a perfect example. You don’t have to be a chef to master this meal. Trust me; you can impress your family and friends in no time flat!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1 28 oz. can of whole peeled tomatoes, crushed
  • 1 tbsp tomato paste
  • 1 can of chickpeas, drained and rinsed
  • 3 garlic cloves, minced
  • 1 medium-sized onion, diced
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper or crushed red chili flakes
  • 1 tsp kosher salt
  • Freshly ground black pepper, to taste
  • Fresh herbs for garnish: parsley, cilantro, or mint or a combination
  • 1/2 tsp ground turmeric

Method
 

Step 1: Sauté the Aromatics
  1. Start by heating the olive oil in a large skillet over medium heat. Once hot, toss in the diced onions. Sauté for about 5 minutes, or until the onions are translucent. 
    Then, add the minced garlic and cook for another minute until fragrant. The kitchen should start smelling amazing!
Step 2: Add the Tomatoes and Spices
  1. Now it’s time for the tomatoes! Pour in the crushed tomatoes and add the tomato paste. Stir to combine. 
    Sprinkle in the smoked paprika, ground cumin, cayenne pepper, salt, pepper, and turmeric. Allow everything to simmer for about 5-7 minutes. This lets the flavors meld together beautifully.
Step 3: Incorporate the Chickpeas
  1. Rinse and drain the chickpeas. Gently stir them into the simmering sauce. Bring the heat down slightly and let everything cook for another 5 minutes. 
    You want the chickpeas to warm through and soak up some of that delicious sauce.
Step 4: Poach the Eggs
  1. Make wells in the sauce with a spoon. Crack an egg into each well, being careful not to break the yolk. Cover the skillet and let it cook for about 5-7 minutes, depending on how runny you like your yolks.
Step 5: Garnish and Serve
  1. Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with fresh herbs. Serve piping hot, and enjoy!

Notes

  • Use Fresh Ingredients: The flavor will be much more vibrant with fresh garlic and onions than pre-minced options.
  • Control the Heat: Adjust the cayenne depending on your heat tolerance. It’s always easier to add more than to take it away!
  • Don’t Rush the Eggs: Keep an eye on your eggs while they poach. Everyone has a preference for yolk doneness.
  • Extra Veggies: Feel free to sneak in some spinach, kale, or bell peppers for added nutrition and color.
  • Serving Size: The reci