Chickpea Shakshuka
Ready in 40 minutes, this chickpea shakshuka with poached eggs and spinach is a high-protein and high-fiber vegetarian meal.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x -
Category: Breakfast -
Method: Stovetop
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, thinly sliced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can (28 ounces) diced tomatoes
- 1 can (14 ounces) chickpeas, drained and rinsed
- 1 cup spinach, finely chopped
- 4 eggs
- Feta cheese, crumbled
- Cilantro, roughly chopped
Instructions
- Preheat oven to 375°F.
- In a large oven-proof pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the diced onion and bell pepper, and cook for 4-5 minutes until softened.
- Add the garlic, smoked paprika, cumin, red pepper flakes, salt, and pepper, and cook for an additional minute until fragrant.
- Add the diced tomatoes, stir well to combine, and then simmer on medium heat for about 10-15 minutes, breaking up any large chunks of tomatoes with a wooden spoon or spatula, until the tomatoes have reduced, and the sauce has thickened slightly. Taste and adjust seasoning as needed.
- Add chickpeas and chopped spinach, stir to combine with the tomato sauce, and cook for 1-2 minutes until the spinach begins to wilt.
- Using a spoon, carve a little whole into the tomato mixture and crack the eggs into the dish, then transfer the skillet to the oven for about 8-12 minutes or until the egg whites are set and the yolks are cooked to your liking.
- Once cooked, remove from the oven, garnish with crumbled feta and chopped cilantro, and serve with pita bread. Any leftovers can be cooled and stored in than airtight container for up to 5 days.
Notes
To Use Dry Chickpeas: Add 3/4 cup of dry chickpeas to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Once soaked, bring a large pot of salted water to a boil, add the soaked chickpeas, and cook them for 40 minutes to 1 hour until tender. Once cooked, strain and rinse the chickpeas and add them to the shakshuka as per step #5.
To Use Fresh Tomatoes: Swap the canned tomatoes for 4 cups of freshly chopped tomatoes and add them to the recipe as per step #4.
To Use Frozen Spinach: Thaw 1/2 cup of frozen spinach, press out as much water as possible, and add it to the recipe as per step #5.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and skip step #3.
To Use Garlic Powder: Swap the onion for 1 teaspoon of garlic powder and add it to the pan as per step #3.
Nutrition
- Serving Size: 1 serving
- Calories: 302 calories
- Sugar: 10 grams
- Fat: 15 grams
- Carbohydrates: 32 grams
- Fiber: 8 grams
- Protein: 14 grams
Find it online: https://kaynutrition.com/chickpea-shakshuka/
