Chickpea Shakshuka
By Alli BerkeyPublished on December 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling1 onion, chopped fine1 cup jarred roasted red bell pepper, rinsed, patted dry, and chopped coarse1 teaspoon table salt ½ teaspoon pepper 1 (15 ounce) can chickpeas, rinsed1 ½ teaspoons smoked paprika 1 teaspoon ground cumin 1 (28-ounce) can crushed tomatoes 8 large eggs 2 ounces goat cheese, crumbled (½ cup)
Before You Begin
We like to sprinkle the shakshuka with parsley leaves and serve it with crusty bread.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, red peppers, salt, and pepper and cook until onion is softened, about 4 minutes. Add chickpeas, paprika, and cumin and cook until fragrant, about 1 minute. Stir in tomatoes and bring to simmer. Cover, reduce heat to medium-low, and cook until flavors meld, about 5 minutes.
- Off heat, using back of spoon, make 8 shallow 1½-inch indentations in sauce (seven around perimeter and one in center). Crack 1 egg into each indentation. Spoon sauce over edges of egg whites so that whites are partially covered and yolks are exposed.
- Return skillet to medium-high heat and bring to simmer. Cover, reduce heat to medium-low, and cook until egg whites are fully set, about 8 minutes, rotating skillet occasionally for even cooking. Sprinkle shakshuka evenly with goat cheese. Serve, drizzled with extra oil.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 cup jarred roasted red bell pepper, rinsed, patted dry, and chopped coarse
1 teaspoon table salt
½ teaspoon pepper
1 (15 ounce) can chickpeas, rinsed
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
8 large eggs
2 ounces goat cheese, crumbled (½ cup)
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 cup jarred roasted red bell pepper, rinsed, patted dry, and chopped coarse
1 teaspoon table salt
½ teaspoon pepper
1 (15 ounce) can chickpeas, rinsed
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
8 large eggs
2 ounces goat cheese, crumbled (½ cup)
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 cup jarred roasted red bell pepper, rinsed, patted dry, and chopped coarse
1 teaspoon table salt
½ teaspoon pepper
1 (15 ounce) can chickpeas, rinsed
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
8 large eggs
2 ounces goat cheese, crumbled (½ cup)
Why This Recipe Works
Using convenience products such as canned chickpeas and jarred roasted red peppers made this a quick, hearty meal.
Before You Begin
We like to sprinkle the shakshuka with parsley leaves and serve it with crusty bread.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, red peppers, salt, and pepper and cook until onion is softened, about 4 minutes. Add chickpeas, paprika, and cumin and cook until fragrant, about 1 minute. Stir in tomatoes and bring to simmer. Cover, reduce heat to medium-low, and cook until flavors meld, about 5 minutes.
- Off heat, using back of spoon, make 8 shallow 1½-inch indentations in sauce (seven around perimeter and one in center). Crack 1 egg into each indentation. Spoon sauce over edges of egg whites so that whites are partially covered and yolks are exposed.
- Return skillet to medium-high heat and bring to simmer. Cover, reduce heat to medium-low, and cook until egg whites are fully set, about 8 minutes, rotating skillet occasionally for even cooking. Sprinkle shakshuka evenly with goat cheese. Serve, drizzled with extra oil.
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