Recipe

Chickpea shakshuka

This Moroccan-inspired chickpea shakshuka dish has a spicy kick to it.

May 12, 2022 12:43am
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
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Shakshuka is a bakeg egg dish traditionally served at breakfast but is hearty enough for dinner too. Serve with baked chia seed mountain bread and chili oil.
Looking for more hot breakfast dishes or vegetarian dishes with eggs?

Ingredients

Chickpea shakshuka
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 1 large brown onion (200g), chopped coarsely
  • 1 large red capsicum (350g), chopped coarsely
  • 400 gram canned chickpeas (garbanzo beans), drained, rinsed
  • 400 gram canned diced tomatoes
  • 1 cup (250ml) water
  • 2 teaspoon harissa
  • 2 teaspoon caster (superfine) sugar
  • 4 free-range eggs
  • 1/4 fresh coriander (cilantro) leaves

Method

Chickpea shakshuka
  • 1
    Heat a large, deep ovenproof frying pan over a medium heat; cook seeds and paprika, stirring, for 1 minute or until fragrant. Add oil, garlic and chilli; cook for 1 minute or until fragrant.
  • 2
    Add onion and capsicum; cook, stirring, for 8 minutes or until onion is softened. Add chickpeas, tomatoes, the water, harrisa and sugar; bring to the boil. Reduce heat; simmer, for 5 minutes or until vegetables are tender and liquid has thickened slightly.
  • 3
    Using a spoon, make four shallow indents in the tomato mixture. Crack 1 egg into each hole. Cook, covered, on low heat, for 5 minutes or until whites are set and yolks still remain runny, or until cooked to your liking. Serve topped with coriander.
  • 4
    Serve with baked chia seed mountain bread wraps and chilli oil. Preheat oven to 220°C. Spray wraps with cooking oil; cut wraps into quarters. Bake for 8 minutes or until golden and crisp.

Notes

Harissa is a hot paste; there are many different brands available on the market, and the strengths vary enormously. If you have a low heat-level tolerance, you may find this, and any other recipe containing harissa, too hot to tolerate, even if you reduce the amount.

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