Chickpea Shakshuka
Directions
- 1Heat the oil in a frying pan over a medium heat.
- 2Add the onion and pepper and cook, stirring occasionally, for 4-5 minutes until soft.
- 3Add the garlic, mix well.
- 4Add the tomatoes, tomato puree, pepper flakes, cumin, smoked paprika, salt and water. Mix well and cook, stirring occasionally, for 5-6 minutes or until the tomatoes have broken down into a sauce.
- 5Add more water if it looks too dry.
- 6Add the chickpeas to the pan and mix well.
- 7Make two wells with a spoon and crack in the eggs.
- 8Season with salt and cook for 4-5 minutes or until the whites have set.
- 9Muddle the whites into the hot tomato sauce with a teaspoon to help them set.
- 10Finish off with feta and coriander and serve immediately.
Ingredients
- 1 tbsp olive oil
- 0.5 unit red onion
- 0.5 unit red pepper
- 1 clove garlic
- 4 unit tomatoes
- 1 tbsp tomato puree
- 0.5 tsp Turkish pepper flakes
- 0.25 tsp ground cumin
- 0.5 tsp smoked paprika
- 80 ml water
- 80 g drained tinned chickpeas
- 2 unit eggs
- 1 pinch crumbled feta
- 1 small handful finely chopped coriander leaves
- 1 pinch salt
Equipment
frying pan