Shakshuka with Crispy Chickpeas and Garlic Toast
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 4 clovegarlic
- 1 can (28 oz)canned crushed tomatoes
- 1 teaspoonpaprika
- ½ teaspooncumin
- ·salt
- ·black pepper
- 1 can (15 oz)canned chickpeas
- 4eggs
- ¼ cupfeta cheese
- ·fresh parsley
- 4 slicecrusty bread
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Drain and rinse 1 can of chickpeas.
- 04
Chop a small handful of fresh parsley.
- 05
Crumble about 1/4 cup feta cheese, or leave in chunks.
Method
- 01
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the diced onion, stirring often, for 4 minutes until softened.
- 02
Add the minced garlic and cook for 1 minute until fragrant.
- 03
Stir in the crushed tomatoes, paprika, and cumin. Season with salt and pepper to taste. Simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly.
- 04
Meanwhile, toss the drained chickpeas with 1 tablespoon of olive oil and a pinch of salt. Spread them on a small baking sheet and toast in a 425°F oven or toaster oven for 8 minutes, stirring halfway, until crispy and golden.
- 05
Make 4 shallow wells in the tomato sauce with the back of a spoon. Crack an egg into each well. Cover the skillet and simmer over medium-low heat for 6–8 minutes, until the egg whites are set but yolks are still jammy.
- 06
Meanwhile, brush both sides of the bread slices with the remaining olive oil, season with salt, and toast in the oven at 425°F for 3–4 minutes until crispy and golden.
- 07
Top the shakshuka with the crispy chickpeas, crumbled feta, and chopped fresh parsley. Serve immediately with the garlic toast for dipping.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the sauce. For more heat, include red pepper flakes to taste. A squeeze of fresh lemon juice just before serving brightens all the flavors.
Shakshuka reheats well — store leftovers in an airtight container for up to 3 days and warm gently on the stovetop. For a spicier version, add a pinch of red pepper flakes to the tomato sauce. You can swap the chickpeas for crumbled sausage or omit them entirely if preferred.