Chickpea Shakshuka
Eggs poached in spiced tomato sauce, bulked up with chickpeas.
- Difficulty
- Medium
- Time
- 30 min
- Makes
- 2 serves
Why people are talking about it
Shakshuka is a café brunch favourite and a one-pan hit on social media.
Why it's gut-friendly
Chickpeas and capsicum add fibre to an already veggie-heavy dish.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 red capsicum, diced
- 2 garlic cloves
- 1 tsp each cumin and smoked paprika
- 1 can (400 g) crushed tomatoes
- 1 can (400 g) chickpeas, drained
- 4 eggs
- Feta, parsley and crusty sourdough to serve
Method
- Fry onion and capsicum in oil for 6 to 8 minutes until soft.
- Add garlic and spices, cook 1 minute.
- Add tomatoes and chickpeas, simmer 10 minutes until thick.
- Make four wells, crack in the eggs, cover and cook 5 to 8 minutes until whites are set.
- Top with feta and parsley and serve with bread.
Make it yours
- Green shakshuka: spinach, leek and zucchini instead of tomato.
- Add a spoon of harissa for heat.
- Swap eggs for cubes of firm tofu.
General information only. If you have a digestive condition, food allergy or special diet, check with your doctor or dietitian.