Made with AI
Shakshuka with Chickpeas
50 min 320 kcal per serving Medium
Ingredients
4 Servings
- large eggs8 pieces
- olive oil2 tablespoons
- large onion1 piece
- red bell peppers2 pieces
- garlic4 cloves
- ground cumin2 teaspoons
- paprika1 teaspoon
- cayenne pepper0,25 teaspoon
- diced tomatoes28 ounces
- chickpeas15 ounces
- saltto taste
- pepperto taste
- fresh parsley0,25 cup
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and red bell peppers, and sauté until the onion becomes translucent, about 5 minutes.
- 3
Stir in the minced garlic, ground cumin, paprika, and cayenne pepper, and cook for another 1-2 minutes until fragrant.
- 4
Pour in the diced tomatoes and their juices, and add the chickpeas. Season with salt and pepper to taste.
- 5
Simmer the mixture for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 6
Make small wells in the sauce and crack the eggs into each well.
- 7
Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.
- 8
Garnish with chopped fresh parsley before serving.
- 9
Serve hot, with crusty bread or pita on the side if desired.
