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Spicy Chickpea Shakshuka Recipe

Sweat - sweat.com
Spicy Chickpea Shakshuka Recipe
Spicy Chickpea Shakshuka Recipe

Ladies, you know how much I love eggs and egg dishes! Well this delicious Middle Eastern-style recipe uses eggs in a fantastic way. If you’ve never had shakshuka before, you’re in for a treat! You crack the eggs into the spicy tomato sauce, then bake it all in the oven for a few minutes. 

Make this Spicy Chickpea Shakshuka recipe for brunch or a light dinner. It’s so delicious, you might not want to share. Who doesn’t love a quick brunch recipe?

 

Spicy Chickpea Shakshuka Recipe

Prep time:  10 mins

Cook time: 25 mins

Total time:  35 mins
Serves: 2
Dietary preferences: Vegetarian

Ingredients:

  • 1 tbsp olive oil
  • ½ medium brown onion, thinly sliced
  • ½ large red capsicum, deseeded and thinly sliced
  • 1 garlic clove, crushed
  • ½ tsp sweet paprika
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • pinch of dried chilli flakes, to taste
  • 1 x 400g can diced tomatoes
  • 100g tinned chickpeas, drained and rinsed
  • 50g low-fat feta cheese, crumbled
  • small handful flat-leaf parsley, chopped
  • sea salt and ground black pepper, to taste
  • 2 large eggs
  • 2 slices sourdough bread, to serve

Method:


1. Preheat the oven to 180°C (355°F).

2. Heat the oil in a non-stick fry pan over medium heat. Add the onion and capsicum and cook for 3-4 minutes or until soft, stirring occasionally. Add the garlic, paprika, coriander, cumin and chilli flakes and cook for 1-2 minutes or until fragrant, stirring frequently.

3. Add the tomatoes and stir to combine. Reduce the heat to medium-low and simmer for 4-5 minutes, stirring occasionally. Add the chickpeas, stir to combine and continue to simmer for a further 4-5 minutes or until the mixture has thickened slightly, stirring occasionally. 

4. Stir through the feta and half the chopped parsley. Season with salt and pepper, if desired. Remove from the heat.

5. Divide the tomato mixture evenly into two ovenproof ramekins and place them on a baking tray. Using the back of a spoon, make a large indent in the tomato mixture and gently crack an egg into each indentation. Season the eggs with salt and pepper, if desired.

6. Bake in the oven for 8-10 minutes or until the eggs are cooked to your liking. Remove from the oven and set aside to cool slightly.

7. Meanwhile, toast the bread to your liking.

8. To serve, sprinkle over the remaining parsley and serve immediately with toasted sourdough bread on the side. Enjoy!
 

* Disclaimer: This blog post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. Sweat assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

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