Shakshuka

Ingredients

• AmountIngredientEst. cost
• 2 cans (796 mL each) crushed or diced tomatoes $4.00
• 2 cans (540 mL each) chickpeas, drained and rinsed $3.00
• 8 large eggs $2.64
• 1 large onion, diced $1.23
• 1 cup frozen diced peppers (any colour) $0.50
• 5 cloves garlic, minced $0.40
• 1.5 tsp smoked paprika $0.07
• 1 tsp ground cumin $0.05
• 0.5 tsp ground coriander $0.05
• 0.25 tsp cayenne pepper $0.03
• 1 tbsp vegetable oil $0.06
• to taste salt and black pepper $0.05
• Recipe total$12.08

Instructions

1. 1 Heat oil in a large skillet with a lid over medium heat.
2. 2 Add the onion and frozen peppers. Cook 5–6 minutes until softened.
3. 3 Add the garlic, paprika, cumin, coriander, and cayenne. Cook 1 minute, stirring constantly.
4. 4 Pour in the tomatoes. Add the chickpeas. Stir to combine.
5. 5 Bring to a simmer and cook uncovered 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. 6 Taste and adjust salt and pepper.
7. 7 Use a spoon to make 8 shallow wells in the sauce. Crack one egg into each well.
8. 8 Cover the skillet with the lid. Cook on medium-low heat 6–8 minutes, until the egg whites are fully set but the yolks are still slightly runny. Cook 2–3 minutes longer for fully set yolks.
9. 9 Serve directly from the skillet with bread if available.

Nutrition per Serving

Estimated values per serving.