Chickpeas and eggs nestled in spiced tomato sauce, served with crusty bread.
JBy jamm
Servings
4
3 tbsp Olive oil
1 piece Yellow onion, diced
1 piece Red bell pepper, diced
4 clove Garlic
1.5 tsp Ground cumin
1.5 tsp Sweet paprika
1 tsp Ground coriander
0.5 tsp Chili flakes
1 tbsp Tomato paste
1 can Crushed tomatoes
1 can Canned chickpeas, drained and rinsed
0.25 cup Water
1 tsp Salt
0.5 tsp Black pepper
1 tbsp Lemon juice
6 piece Eggs
0.25 cup Fresh parsley, chopped (garnish)
8 slice Crusty bread
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Build the Sauce
1. Heat the olive oil in a large deep skillet over medium heat. Add the onion and red bell pepper and cook for 8 minutes, stirring often, until soft and lightly golden.
3 tbsp Olive oil,
1 piece Yellow onion, diced,
1 piece Red bell pepper, diced
2. Stir in the garlic, cumin, paprika, coriander, chili flakes and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
3. Add the crushed tomatoes, chickpeas, water, salt and black pepper. Simmer gently for 15 minutes, stirring occasionally, until the sauce is thick and the chickpeas are flavorful.
1 can Crushed tomatoes,
1 can Canned chickpeas, drained and rinsed,
0.2 cup Water,
1 tsp Salt,
0.5 tsp Black pepper
4. Stir in the lemon juice and taste, adjusting salt and chili as needed. The brightness should balance the richness of the sauce.
1 tbsp Lemon juice
Cook the Eggs
5. Make 6 small wells in the sauce with the back of a spoon and crack an egg into each. Season the eggs lightly with salt.
1 tsp Salt,
6 piece Eggs
6. Cover the skillet and cook over medium-low heat for 6 to 8 minutes, until the whites are set but the yolks are still runny.
Serve
7. Scatter the parsley over the shakshuka and serve immediately straight from the skillet with the crusty bread for scooping.
0.2 cup Fresh parsley, chopped (garnish),
8 slice Crusty bread
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