Middle Eastern · Breakfast, Lunch
Chickpea shakshuka
Eggs poached into a smoky tomato and chickpea base, scooped up with bread.
- Calories
- 515 kcal
- Protein
- 27 g
- Carbs
- 50 g
- Fat
- 23 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: egg.
Ingredients
- 2 eggs Eggs
- 150 g Chickpeas (tinned, drained)
- 180 g Chopped tomatoes (tinned)
- ½ onion Onion
- ½ pepper Bell peppers
- 2 cloves Garlic
- ¾ tsp Smoked paprika
- ¾ tsp Ground cumin
- ½ tbsp Olive oil
- 6 g Parsley
Method
- Soften the onion, pepper and garlic in the oil for 6 minutes.
- Add the paprika and cumin, then the tomatoes and chickpeas, and simmer 10 minutes.
- Make two wells and crack in the eggs.
- Cover and cook 6 minutes until the whites are set.
- Scatter with parsley.
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