Ingredients
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1 tablespoon extra virgin olive oil extra-virgin olive oil1 tablespoon extra virgin olive oil
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1 medium onion, finely chopped onion1 medium onion, finely chopped
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 red bell pepper, diced red bell pepper1 red bell pepper, diced
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1 green bell pepper, diced green bell pepper1 green bell pepper, diced
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1 teaspoon ground coriander ground coriander1 teaspoon ground coriander
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1/2 teaspoon ground cayenne pepper (optional for spicy) ground cayenne pepper1/2 teaspoon ground cayenne pepper (optional for spicy)
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1 (15-oz) can crushed tomatoes crushed tomatoes1 (15-oz) can crushed tomatoes
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1 (15-oz) can chickpeas, drained and rinsed chickpeas1 (15-oz) can chickpeas, drained and rinsed
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1 teaspoon za’atar spice blend za’atar spice blend1 teaspoon za’atar spice blend
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Salt and black pepper, to taste saltSalt and black pepper, to taste
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1/4 cup fresh parsley, chopped fresh parsley1/4 cup fresh parsley, chopped
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1/4 cup fresh cilantro, chopped fresh cilantro1/4 cup fresh cilantro, chopped
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2 tablespoons tahini tahini2 tablespoons tahini
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Juice of 1/2 lemon lemonJuice of 1/2 lemon
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Warm pita or gluten-free flatbread, to serve (optional) pitaWarm pita or gluten-free flatbread, to serve (optional)
Directions
Serve hot, topped with fresh herbs and a generous swirl of tahini sauce. Enjoy with your choice of bread or on its own for a wholesome, protein-packed Middle Eastern breakfast experience. To make fully gluten-free, serve with gluten-free flatbread or omit bread. Adjust spice level to taste by reducing or omitting cayenne.
Steps
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1
Done
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Heat olive oil in a large skillet over medium heat. |
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2
Done
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Add chopped onion and sauté until soft and translucent, about 3 minutes. |
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3
Done
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Stir in garlic, red bell pepper, and green bell pepper. Cook for another 2-3 minutes until peppers begin to soften. |
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4
Done
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Sprinkle in cumin, smoked paprika, coriander, and cayenne (if using). Stir for 1 minute until fragrant. |
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5
Done
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Add crushed tomatoes, chickpeas, and za’atar. Season with salt and black pepper to taste. |
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6
Done
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Simmer for 10 minutes, stirring occasionally, until the sauce thickens and flavors meld. |
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7
Done
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Remove from heat. Stir in half the parsley and cilantro. |
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8
Done
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In a small bowl, whisk tahini with lemon juice and 1-2 tablespoons of water until smooth and drizzleable. |
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9
Done
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Spoon shakshuka into bowls, drizzle with tahini sauce, and garnish with remaining herbs. Serve with warm pita or gluten-free flatbread if desired. |
