Made with AI
Mild Chickpea Shakshuka with Whole-Grain Toast
35 min 568 kcal per serving Medium
Ingredients
4 Servings
- Olive oil15 ml
- Diced onion150 g
- Sliced red and yellow bell peppers300 g
- Canned crushed tomatoes800 g
- Large eggs8 large eggs
- Drained chickpeas400 g
- Garlic, minced10 g
- Sweet paprika5 g
- Ground cumin3 g
- Salt5 g
- Ground black pepper1 g
- Fresh parsley, chopped30 g
- Whole-grain bread240 g
Instructions
- 1
Heat the olive oil in a large, deep skillet over medium heat.
- 2
Add the diced onion and sliced bell peppers. Cook for 8–10 minutes, stirring occasionally, until softened.
- 3
Add the minced garlic, sweet paprika, and ground cumin. Cook for 30–60 seconds, stirring continuously, until fragrant.
- 4
Pour in the crushed tomatoes, then add the drained chickpeas, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
- 5
Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust the seasoning if needed.
- 6
Use the back of a spoon to make 8 wells in the sauce. Crack one egg into each well.
- 7
Cover the skillet and cook over low heat for 6–10 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- 8
Meanwhile, toast the whole-grain bread until crisp and golden.
- 9
