Shakshuka with chickpeas

Name: Shakshuka with chickpeas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern, Moroccan, African
Ingredients: 4 eggs; 600g ripe tomatoes, blitzed (about a minute in a blender); 1 red pepper, sliced; 30g basil leaves; 2 tablespoons light olive oil; 1 red onion, thinly sliced; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; Flaky sea salt (not fine); Black pepper; 1 mild green chilli, deseeded and sliced on the diagonal (optional); 2 garlic cloves, roughly chopped; 400g cooked (or tinned) chickpeas; 30g bunch of coriander, leaves and stalks, chopped; Dukkah; Yoghurt

6 steps

Prep:15minCook:45min

June This is perfect for a summer lunch or supper, eaten outside, and it's ideal for brunch. I love this with sausages cooked on a fire, but it's healthier and just as tasty with eggs. Top with dukkah and a spoonful or two of yoghurt and a sprinkling of coriander.

Updated at: Thu, 17 Aug 2023 05:10:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories356.9 kcal (18%)

Total Fat15.3 g (22%)

Carbs38.9 g (15%)

Sugars11.1 g (12%)

Protein17.9 g (36%)

Sodium305 mg (15%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4eggs

600gtomatoes

ripe, blitzed, about a minute in a blender

1red pepper

sliced

30gbasil leaves

2 tablespoonslight olive oil

1red onion

thinly sliced

1 teaspoonground cumin

1 teaspoonsweet paprika

mild, deseeded and sliced on the diagonal, optional

2garlic cloves

roughly chopped

400gchickpeas

cooked, or tinned

30gcoriander

leaves and stalks, chopped

To serve

dukkah

yoghurt

Instructions

Step 1

For the sauce gently simmer the blitzed tomatoes in a saucepan for 20 minutes, until they have reduced right down. Add the sliced red pepper and torn up basil leaves.

Step 2

In another pan, heat the oil and gently fry the onion with the cumin and paprika, adding a pinch of salt and half the chilli (if using), for 10 minutes, until soft. Add the garlic and fry for a further 5 minutes.

Step 3

Add the tomato sauce and the chickpeas and simmer for 10 minutes. If the sauce becomes too dry, add a little water. Take off the heat, season with salt and pepper and stir in the chopped coriander (keeping back a little to put on top).

Step 4

Put the chickpea/tomato sauce into a shallow, wide dish which can go on the hob (you will need a lid or tinfoil). Make four dimples in the sauce, and crack in the eggs into these.

Step 5

Cover with a lid and simmer for 5 minutes for soft yolks and 10 minutes for hard-cooked eggs.

Step 6

To serve, dollop the yoghurt over the chickpeas and eggs, followed by a scattering of dukkah and chopped chilli (if using) and chopped coriander.