Chickpeas Shakshuka is the vegetarian go-to breakfast recipe to make during the festive season. It is packed full of protein and flavor and often served with crusty bread.
Ingredients
- 300 gram chickpeas, cooked
- 4 eggs
- 1 onion, sliced
- 2 large red chillies sliced
- 5 cloves garlic, mined
- 2 tomatoes, roughly chopped
- 2 tablespoon tomato puree
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- A handful of basil leaves
- 2 tablespoon tofu, crumbled
- 2 tablespoons oil
- 1 cup water
- 1/2 teaspoon salt
Instructions
- Heat the oil in a large pan.
- Add onions, chillies, and sugar. Saute over a medium heat for 5 mins or so, until the onions start to brown.
- Add the garlic, and continue to saute until the raw garlic smell has gone.
- Stir in the, water, chopped tomatoes, and the tomato puee. Bring to the boil, then immediately reduce the heat.
- Mix in the cumin, paprika, cayenne, salt, black pepper, chickpeas, and olives. Mix them well.
- With the help of a spoon, make a well near the edge of the pan and break an egg directly into it. Repeat with the remaining eggs, then season them with salt and pepper to taste.
- Cook for about 6-8 minutes or until eggs are cooked.
- Sprinkle, crumbled tofu black pepper and basil leaves on the top.
- Serve with crusty bread.
- Enjoy!
Note
Leftovers can be kept in an airtight container in the fridge for up to 3 days.
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