Tomato and Chickpea Shakshuka
This Tomato and Chickpea Shakshuka is a vibrant, hearty one-pan wonder perfect for brunch or dinner. Spiced tomatoes and chickpeas with eggs make a comforting, flavorful meal.
Equipment
- Large skillet or frying pan
- Wooden Spoon
- Spatula
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion peeled and diced
- 3 cloves garlic peeled and minced
- 1 1/2 teaspoons kosher or sea salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika preferably smoked
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 cans crushed or diced tomatoes 15-ounce (400g) cans
- 1 1/2 tablespoons tomato paste
- 2-3 teaspoons harissa optional
- 2 teaspoons brown sugar or honey
- 1 3/4 cups cooked chickpeas from one 15-ounce/400g can of chickpeas drained and rinsed, or chickpeas cooked from dried
- 5-6 eggs
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle in the kosher salt, ground cumin, paprika, black pepper, and crushed red pepper flakes. Stir and let the spices bloom in the oil for about 30 seconds.
- Pour in the crushed or diced tomatoes and tomato paste. Add harissa if using. Stir in the brown sugar or honey. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
- Gently fold in the cooked chickpeas and stir to combine. Let warm through for about 5 minutes.
- Create small wells in the sauce using the back of a spoon. Crack an egg into each well carefully without breaking the yolk. Cover the skillet to cook the eggs through or leave uncovered for runny yolks.
- Cook the eggs for about 5-8 minutes until the whites are set and yolks remain slightly runny. Cook longer for firmer yolks if desired.
- Remove the skillet from heat. Garnish with fresh herbs if desired and serve immediately with crusty bread or pita for dipping.
Notes
- Customize the spice level by adjusting crushed red pepper flakes or harissa to your preference.
- Substitute chickpeas with black beans or lentils for a different texture and flavor.
- Leftovers can be refrigerated for up to three days or frozen without eggs for up to three months.