Chickpea Shakshuka

Need to use up some tomatoes? Try this easy and delicious recipe for Shakshuka. Chickpeas are added for more protein and fiber although you could omit them if you’d like.

Chickpea Shakshuka
Total Time: 30 min
Serves 3

• 1 tablespoon olive oil
• 1/2 large yellow onion, thinly sliced
• 1/2 large red bell pepper, seeded and chopped
• 1 small jalapeno, minced (or cayenne, to taste)
• 2 garlic cloves, thinly sliced
• 10 plum tomatoes, diced (or 1 (14-oz) can diced tomatoes with juice)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/2 14oz can chickpeas
• 3 large eggs
• Baguette, for serving
• salt and pepper, to taste
• Chopped cilantro, to garnish

Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent. Add the bell peppers and jalapeño and cook just until softened, about 3 minutes. Stir in the garlic and sauté for another 1 minute.

Slowly pour in the tomatoes. Stir in the spices and chickpeas and let the mixture simmer for 5 minutes.

Crack the eggs into the tomato mixture. Cover and simmer for approximately 5 minutes or until the whites of the eggs are no longer translucent. Taste for seasoning, garnish with cilantro and serve hot.


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