Shakshuka with Crispy Chickpeas and Herbs
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- 1 can (15 oz)chickpeas
- ½ teaspoonpaprika
- ¼ teaspooncumin
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 4eggs
- ·fresh cilantro
- 1lemon
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Drain and rinse 1 can (15 oz) chickpeas.
- 04
Chop a small handful of fresh cilantro.
- 05
Cut 1 lemon into wedges.
Method
- 01
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- 02
Stir in the minced garlic, paprika, and cumin. Cook for 1 minute until fragrant.
- 03
Add the crushed tomatoes, salt, and black pepper. Simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly.
- 04
Meanwhile, toss the drained chickpeas with 1 tablespoon of olive oil in a small bowl. Add a pinch of salt and pepper.
- 05
In a separate skillet over medium-high heat, cook the seasoned chickpeas for 5 minutes, stirring frequently, until they brown and crisp at the edges.
- 06
Make 4 shallow wells in the tomato sauce with the back of a spoon. Crack an egg into each well.
- 07
Cover the skillet and reduce heat to medium-low. Cook for 6–8 minutes until the egg whites set but the yolks remain runny.
- 08
Top with the crispy chickpeas, chopped cilantro, and a squeeze of fresh lemon juice. Serve warm.
Spice Tips
For more warmth, add 1/4 teaspoon of Aleppo pepper or red pepper flakes to the tomato sauce. For deeper spice, boost the cumin to 1/2 teaspoon or add a pinch of cayenne.