Shakshuka
Eggs poached directly in a spiced tomato and chickpea sauce. One pan, minimal cleanup, ready in 30 minutes.
Heat oil in a large skillet with a lid over medium heat.
Add the onion and frozen peppers. Cook 5–6 minutes until softened.
Add the garlic, paprika, cumin, coriander, and cayenne. Cook 1 minute, stirring constantly.
Pour in the tomatoes. Add the chickpeas. Stir to combine.
Bring to a simmer and cook uncovered 10 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust salt and pepper.
Use a spoon to make 8 shallow wells in the sauce. Crack one egg into each well.
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.
Serve directly from the skillet with bread if available.
Serve with any cheap bread — a baguette or white sandwich bread works fine for scooping.
- One can of chickpeas can be omitted if cost is a concern. The calories per serving will drop to approximately 380.
- Crushed tomatoes give a smoother sauce; diced tomatoes give a chunkier texture. Either works.
- Leftover sauce (without the eggs) reheats well. Crack fresh eggs in when reheating.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients in this recipe are naturally gluten-free. If serving with bread, use a gluten-free variety.