Ingredients
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For the eggs:
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4 large eggs (or substitute as desired)
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For the sauce:
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1 can (15 oz/425 g) no-salt-added garbanzo beans (chickpeas), rinsed and drained
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2 medium tomatoes, roughly chopped
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1 small onion, peeled and finely chopped
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1/2 red bell pepper, seeded and finely chopped
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1 tablespoon unsweetened natural apple sauce
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1 teaspoon smoked paprika
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1/2 teaspoon cumin seeds
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Pinch of cayenne pepper (optional; for heat)
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Salt and black pepper to taste
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Optional garnish: fresh parsley or cilantro leaves, sliced almonds, crumbled feta cheese
Directions
Sub_title: Wake up to this vibrant, one-pan meal bursting with flavor from North Africa!
Description: This zesty twist on traditional shakshuka features crispy spiced chickpeas for added texture and protein. It’s budget-friendly, gluten-free, high-fiber, kid-friendly, low-carb, nut-free, oil-free, seasonal, soy-free, vegan, whole foods plant-based, and zero waste!
Ingredients:
For the eggs:
4 large eggs (or substitute as desired)
For the sauce:
1 can (15 oz/425 g) no-salt-added garbanzo beans (chickpeas), rinsed and drained
2 medium tomatoes, roughly chopped
1 small onion, peeled and finely chopped
1/2 red bell pepper, seeded and finely chopped
1 tablespoon unsweetened natural apple sauce
1 teaspoon smoked paprika
1/2 teaspoon cumin seeds
Pinch of cayenne pepper (optional; for heat)
Salt and black pepper to taste
Optional garnish: fresh parsley or cilantro leaves, sliced almonds, crumbled feta cheese
Instructions:
Step 1: Prepare the chickpea mixture:
Transfer the garbanzo beans to a colander and lightly mash them using a potato masher. Set aside.
Heat a nonstick skillet over medium-high heat and add the onion and red bell pepper. Cook, stirring occasionally, until they are softened and beginning to brown, about 5 minutes.
Add the cooked onions and peppers, along with the remaining ingredients for the sauce, to the blender and puree until smooth. Add more water if necessary to achieve your desired consistency.
Set aside the chickpea mixture and sauce while you prepare the pan.
Step 2: Make the crispy spiced chickpeas:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the chickpea mixture onto the prepared baking sheet. Use a spoon or your hands to form patties about 1/4 cup (60 ml) each.
Combine all the ingredients for the spice mix in a bowl. Sprinkle the chickpea patties generously with the spice mix.
Roast in the preheated oven for 10-15 minutes, turning once halfway through, until golden brown and crispy. Remove from the oven and set aside.
Step 3: Assemble the shakshuka:
Once the pan is hot, pour in enough oil to coat the bottom (about 1 tablespoon). Swirl the oil around with a paper towel until evenly coated. Pour out any excess oil.
Crack the eggs into the pan and let them sit undisturbed for a few minutes until the edges begin to set.
Using a wooden spoon or silicone spatula, gently push the cooked egg whites away from the yolks toward the sides of the pan. The yolks should remain in the center. Continue cooking for another minute or two, until the desired doneness is reached.
Divide the cooked eggs among four serving plates. Top each plate with approximately 1/4 cup (60 ml) of the prepared sauce.
Top the sauce with crispy spiced chickpeas and sprinkle with additional spices, if desired. Serve immediately.
Note: If you prefer a runnier consistency for your sauce, feel free to adjust the amount of garbanzo bean mixture used in Step 1.
Steps
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1
Done
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Step 1: Prepare the chickpea mixture: |
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2
Done
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Step 2: Make the crispy spiced chickpeas: |
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3
Done
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Step 3: Assemble the shakshuka: |
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4
Done
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1. |
