Chickpea & Spinach Shakshuka
A breakfast or brunch option that’s a little different but every bit as tasty!
Serves: 4
Preparation time: 10 – 12 minutes
Cooking time: 35 minutes
Ingredients:
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp chili flakes (optional)
- 1 tin tomatoes
- 1 tin chickpeas, drained and rinsed
- 100g baby spinach (about 3–4 large handfuls)
- 4 eggs
- Salt and black pepper, to taste
To serve:
- Fresh parsley or coriander, chopped
- Crusty bread or pita bread
How To Make Chickpea & Spinach Shakshuka
- Heat olive oil in a large skillet or frying pan over medium heat.
- Add the onion and cook for 5 minutes until soft and translucent.
- Stir in the garlic, tomato paste and red bell pepper, cooking for another 3–4 minutes.
- Sprinkle in the cumin, smoked paprika, coriander, and chili flakes (if using).
- Cook for 1 minute until fragrant.
- Add the chopped tomatoes and chickpeas.
- Stir to combine and season with salt and pepper.
- Simmer uncovered for about 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the baby spinach and cook for 2–3 minutes until wilted.
- Using a spoon, create 4 small wells in the sauce.
- Crack an egg into each well.
- Cover the pan with a lid and cook for 6–8 minutes, or until the egg whites are set and the yolks are still slightly runny.
- Sprinkle with fresh parsley or coriander. Serve hot with warm crusty bread or pita.