Mediterranean Chickpea Shakshuka
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes or tomato purée
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 to 6 large eggs
- 1/4 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped for garnish
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes until the onions are translucent and the peppers have softened.
- Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for another 1 to 2 minutes until the spices are fragrant, being careful not to let the garlic burn.
- Pour in the crushed tomatoes and add the drained chickpeas. Season with salt and pepper. Reduce the heat to low and let the sauce simmer for 10 minutes until it thickens slightly and the flavors are well combined.
- Use the back of a large spoon to make small wells in the tomato mixture. Gently crack an egg into each well. Cover the skillet with a lid and cook for 5 to 8 minutes, or until the egg whites are set but the yolks are still runny.
- Remove the skillet from the heat. Sprinkle the crumbled feta cheese and fresh parsley or cilantro over the top. Serve immediately while hot.