Shakshuka – Tomato & Chickpea Baked Eggs
Shakshuka – Tomato & Chickpea Baked Eggs
Shakshuka – Tomato & Chickpea Baked Eggs is a one-pan, flavour-packed dish with rich spiced tomatoes, hearty chickpeas, and perfectly baked eggs. Ready in 30 mins!
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red pepper, sliced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chilli flakes (optional)
- 1 can (400g) chopped tomatoes
- 1 can (400g) chickpeas, drained
- Salt & black pepper, to taste
- 4 eggs
- Fresh coriander or parsley, chopped
- Crumbled feta or Greek yoghurt (optional)
- Sourdough or flatbread, to serve
LET’S DIVE IN
-
Heat oil in a large pan over medium heat. Cook the onion and red pepper for 3-4 minutes until soft. Add garlic, cumin, paprika, and chilli flakes, stirring for 1 minute.
-
Pour in chopped tomatoes and chickpeas. Season with salt and pepper, then let it simmer for 10 minutes until thickened.
-
Make small wells in the sauce and crack in the eggs. Cover and cook for 5-7 minutes until the eggs are set.
-
Sprinkle with fresh herbs and feta or yoghurt if using. Serve straight from the pan with warm sourdough or flatbreads.
BIFF, BOSH, NOSH!
Shakshuka – Tomato & Chickpea Baked Eggs
cook In Style
Drop the apron and spin the cap backwards
