Ingredients
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For the Tomato Sauce:
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1 (28-ounce) can crushed tomatoes
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1 (15-ounce) can chickpeas, drained and rinsed
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½ cup water, plus more as needed
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon paprika
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Salt and pepper, to taste
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For the Poached Eggs:
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4 large eggs
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1 teaspoon white vinegar or lemon juice
Directions
Subtitle: A Deliciously Savory and Hearty Vegetarian Breakfast
Description: This exquisite vegetarian shakshuka is loaded with vibrant flavors from North Africa. It’s hearty, protein-packed, and bursting with veggies like chickpeas and spinach. The perfect breakfast to start your day!
Difficulty: Easy
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Tomato Sauce:
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
½ cup water, plus more as needed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
For the Poached Eggs:
4 large eggs
1 teaspoon white vinegar or lemon juice
Instructions:
1. To prepare the tomato sauce, combine all the ingredients in a blender and puree until smooth. Set aside.
2. Heat a large nonstick skillet over medium heat and add 2 tablespoons of olive oil. Once hot, pour in the prepared tomato sauce mixture. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.
3. While the sauce is cooking, fill a small bowl with warm water and add the white vinegar or lemon juice. Crack an egg into a separate bowl and gently slide it into the water. Let it sit for a few seconds, then use a slotted spoon to transfer the egg to the shakshuka. Repeat this process with the remaining eggs.
4. Cook the eggs in the poaching liquid for about 5 minutes, or until the whites are set and the yolks are still runny. Be careful not to overcook them!
5. Serve the Exotic Moroccan Shakshuka with the cooked chickpeas and spinach on top, along with a side of whole grain bread or pita for dipping and soaking up the delicious sauce. Enjoy!
Steps
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1
Done
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To prepare the tomato sauce, combine all the ingredients in a blender and puree until smooth. Set aside. |
|
2
Done
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Heat a large nonstick skillet over medium heat and add 2 tablespoons of olive oil. Once hot, pour in the prepared tomato sauce mixture. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally. |
|
3
Done
|
While the sauce is cooking, fill a small bowl with warm water and add the white vinegar or lemon juice. Crack an egg into a separate bowl and gently slide it into the water. Let it sit for a few seconds, then use a slotted spoon to transfer the egg to the shakshuka. Repeat this process with the remaining eggs. |
|
4
Done
|
Cook the eggs in the poaching liquid for about 5 minutes, or until the whites are set and the yolks are still runny. Be careful not to overcook them! |
|
5
Done
|
Serve the Exotic Moroccan Shakshuka with the cooked chickpeas and spinach on top, along with a side of whole grain bread or pita for dipping and soaking up the delicious sauce. Enjoy! |
