Shakshuka – Tomato & Chickpea Baked Eggs

Serves 4
30 minutes
Breakfast
Moroccan

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!