Ingredients
Method
- Cook the base: In a medium pan with a splash of olive oil (or spray), add the finely chopped onion, garlic, and diced red pepper and tomatoes. Cook over medium heat for approx. 3-4 minutes.
- Add the chickpeas: Add the drained and rinsed chickpeas to the pan along with salt, pepper, smoked paprika, and a pinch of cumin. Cook for approx. 5-6 minutes, until they get a bit of color.
- Add the sauce: Stir in the crushed tomatoes and tomato paste, and cook for another 4-5 minutes.
- Add the eggs: Make a well in the center for the egg(s) and crack them in. Cover with a lid and cook on low heat for about 3-5 minutes, depending on how you like your yolk (runny or fully cooked).
- Finish and serve: Add cottage cheese or Greek yogurt if using, sprinkle with a lot of chopped fresh parsley, and Enjoy ;)
Stellka's Tip: I like to serve mine with toasted bread on the side and a bit of chili flakes on top :)
Notes
NOTES
Tips
- If you like a runnier yolk, keep an eye on it after the 3-minute mark — it can go from runny to set quickly
- Toast your bread while the shakshuka simmers so it's ready to serve warm alongside
- This recipe easily doubles or triples if you're cooking for more than one — just use a bigger pan
- Leftover chickpeas from the can can be saved for another recipe, like a salad, hummus, or my delicious Chicken Tray Bake