Shakshuka with Chickpeas
This easy Shakshuka with chickpea dish is the perfect nutrient packed breakfast, brunch, lunch or dinner that is ready in as little as 30 minutes.
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Servings: 4
Ingredients
- 2 Tbsp canola oil
- 1 medium onion, chopped
- 1/2 green pepper, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 5 garlic cloves, crushed and minced
- 1 tsp cumin
- 1 Tbsp paprika
- 28 oz can whole tomatoes with juice
- 1/2 (5.5 oz/156 mL) can tomato paste
- 2 cups cooked chickpeas or 1 (19 oz/540 mL) can chickpeas, rinsed and drained
- 1/4 tsp salt
- 4 eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 4 pieces toasted bread or pita
Instructions
- In a large skillet or saucepan with a lid, heat canola oil over medium heat. Add onion, green and jalapeño peppers and sauté until they begin to soften and brown, about 5 - 10 minutes.
- Add the garlic, cumin and paprika, and cook for another 2 minutes, stirring occasionally.
- Add the tomatoes with juices, tomato paste and chickpeas. Season with salt. Cook over medium heat, stirring occasionally and breaking up the tomatoes with the spoon, until the sauce thickens, about 15 - 20 minutes.
- Make a shallow well in the sauce for each egg and crack the eggs into the wells. Cover the pan with a lid, letting the eggs poach about 5-7 minutes for soft eggs.
- To serve, carefully scoop some sauce and an egg into a bowl. Top with feta and parsley. Serve with toasted bread or pita.
Nutrition Facts
Shakshuka with Chickpeas
Serving Size
1 egg + 2 cups
Amount per Serving
Calories
440
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Cholesterol
190
mg
63
%
Sodium
970
mg
42
%
Potassium
260
mg
7
%
Carbohydrates
53
g
18
%
Fiber
10
g
42
%
Sugar
13
g
14
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.