Greek Shakshuka with Chickpeas is a Mediterranean take on the traditional shakshuka dish. This dish is tasty and filling because it has eggs poached in a spicy tomato and chickpea sauce that has Greek spices added to it. This dish is great for breakfast, brunch, or a hearty dinner.
Ingredients: 2 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz chickpeas, drained and rinsed. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp ground coriander. 1/4 tsp red pepper flakes adjust to taste. Salt and black pepper to taste. 4-6 large eggs. Feta cheese, crumbled optional. Fresh parsley, chopped for garnish.
Instructions: Warm up a big pan with olive oil over medium-low heat. When you add the chopped onions and garlic, cook them until they become clear. Add the diced red and yellow bell peppers and stir them in. Cook for a few minutes until the peppers start to get soft. Chickpeas, ground cumin, paprika, and coriander, along with red pepper flakes, salt, and black pepper, should be added. Mix everything together by stirring. Let the mixture cook on low heat for 10 to 15 minutes, or until the sauce gets a little thicker. With a spoon, make little holes in the sauce. Then, crack the eggs into these holes. Put the lid on the pan and cook for another 5 to 7 minutes, or until the egg whites are set and the yolks are still runny, or until they're done the way you like them. No need to: Break up some feta cheese and sprinkle it on top of the eggs in the last two minutes of cooking. Before serving, sprinkle with chopped fresh parsley. Serve hot with pita or crusty bread to dip.
Prep Time: 15 minutes
Cook Time: 25 minutes
Kirtida Kitchen
