Ingredients
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For the sauce:
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1 large tomato (about 2 cups chopped)
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1 small onion, finely diced
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1 garlic clove, minced
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon ground coriander
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1 tablespoon harissa paste
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1 can (15 ounces) chickpeas, drained and rinsed
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1 cup water
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Salt and black pepper to taste
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For the topping:
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1 egg per serving (optional)
Directions
Subtitle: A hearty and flavorful vegetarian breakfast perfect for inspired 157 cuisine.
Description: This delicious twist on traditional shakshuka features spiced chickpeas and zucchini, making it both protein-rich and nutrient-dense. The warm, comforting sauce is infused with the bold flavors of North Africa, including cumin, paprika, coriander, and harissa. Serve alongside your favorite whole grain bread or toast for a complete and satisfying meal.
Ingredients:
For the sauce:
* 1 large tomato (about 2 cups chopped)
* 1 small onion, finely diced
* 1 garlic clove, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground coriander
* 1 tablespoon harissa paste
* 1 can (15 ounces) chickpeas, drained and rinsed
* 1 cup water
* Salt and black pepper to taste
For the topping:
* 1 egg per serving (optional)
Instructions:
1. Heat a large skillet over medium heat and add the olive oil.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the tomatoes, cumin, paprika, coriander, harissa, and sugar. Cook for another minute, stirring occasionally.
4. Reduce the heat to low and simmer the sauce uncovered for about 10 minutes, stirring occasionally.
5. Meanwhile, prepare the chickpea mixture by combining the chickpeas, water, and baking powder in a blender. Blend until smooth.
6. Once the sauce has thickened, use a ladle to fill the indentations you made in the pan while leaving the center empty. You should have four wells, spaced evenly apart. Pour the prepared chickpea mixture into each well.
7. Cover the skillet and cook over low heat for another 10 minutes. Remove from the heat and let stand for 5 more minutes.
For the optional poached eggs:
If desired, crack an egg into a small bowl or directly onto the shakshuka. Carefully pour the raw egg into the middle of the shakshuka without breaking the yolk. Cover the skillet and continue cooking for another 2-3 minutes, until the white is set but the yolk is still runny.
Serving suggestion:
To serve, divide the shakshuka between two plates or shallow bowls. Top with fresh herbs like parsley, mint, or basil. Sprinkle with crumbled feta cheese if desired. Enjoy!
Note: If you’d prefer not to use harissa, feel free to adjust the amount of paprika and cayenne pepper in the recipe accordingly.
Steps
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1
Done
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Heat a large skillet over medium heat and add the olive oil. |
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2
Done
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Add the onion and cook until softened, about 5 minutes. |
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3
Done
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Stir in the tomatoes, cumin, paprika, coriander, harissa, and sugar. Cook for another minute, stirring occasionally. |
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4
Done
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Reduce the heat to low and simmer the sauce uncovered for about 10 minutes, stirring occasionally. |
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5
Done
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Meanwhile, prepare the chickpea mixture by combining the chickpeas, water, and baking powder in a blender. Blend until smooth. |
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6
Done
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Once the sauce has thickened, use a ladle to fill the indentations you made in the pan while leaving the center empty. You should have four wells, spaced evenly apart. Pour the prepared chickpea mixture into each well. |
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7
Done
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Cover the skillet and cook over low heat for another 10 minutes. Remove from the heat and let stand for 5 more minutes. |
