Spiced Up Shakshuka: A Chickpea Twist On A Classic Recipe

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Classic Shakshuka with Chickpeas

Ingredients:

-Pot Chickpea Shakshuka
-Pot Chickpea Shakshuka

1 can of chickpeas, drained and rinsed
1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 can of diced tomatoes
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
4 eggs
Feta cheese, crumbled (optional)
Fresh parsley, chopped

Steps:

Heat olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper and sauté until softened.
Add the chickpeas, diced tomatoes, cumin, paprika, salt, and pepper. Allow the mixture to simmer for about 10 minutes.
Make wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking.
Sprinkle with crumbled feta cheese and chopped parsley before serving.

Spicy Chickpea Shakshuka

Ingredients:

1 can of chickpeas, drained and rinsed
1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 can of diced tomatoes
1 tsp cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
4 eggs
Crushed red pepper flakes (optional)
Fresh cilantro, chopped

Steps:

Heat olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper and sauté until softened.
Add the chickpeas, diced tomatoes, cumin, smoked paprika, cayenne pepper, salt, and pepper. Allow the mixture to simmer for about 10 minutes.
Make wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking.
Sprinkle with crushed red pepper flakes and chopped cilantro before serving.