Chickpeas Shakshuka Recipe | Breakfast Care

Chickpeas Shakshuka is the vegetarian go-to breakfast recipe to make during the festive seasonIt is packed full of protein and flavor and often served with crusty bread.

  • 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

  • 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!

Leftovers can be kept in an airtight container in the fridge for up to 3 days.

Post a Comment