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5) Skillet chickpea shakshuka with torn stale bread for dipping

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion thinly sliced
  • 1 garlic clove minced
  • 1/2 red bell pepper diced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz crushed tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 2 eggs
  • 2-3 slices stale bread torn
  • Fresh parsley or cilantro chopped, for garnish

Method
 

  1. Heat oil in a skillet over medium heat; sauté onion until soft, about 5 minutes.
  2. Add garlic and bell pepper; cook 2–3 minutes until fragrant.
  3. Stir in chickpeas, crushed tomatoes, paprika, cumin, salt, and pepper; simmer 6–8 minutes to thicken.
  4. Make two shallow wells in the sauce and crack an egg into each; cover and cook until whites set, 5–7 minutes.
  5. Scatter torn stale bread over the pan for a minute to soak, or serve on the side for dipping.
  6. Garnish with parsley and serve straight from the skillet.