Breakfast is by far my favorite meal of the day and I’m all for having it for dinner too! This can be made with or without the chickpeas and replaced with quinoa, farro, rice or potatoes as well.
Ingredients
Servings 5
- 2 tablespoons olive oil
- 1 red onion
- 2 teaspoons minced garlic
- 1 red bell pepper
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon oregano
- 1 handful fresh basil leaves or 1 teaspoon dried basil
- 1 handful fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup canned chickpeas drained and rinsed
- 1 14 ounce can crushed tomatoes
- 4 large eggs
Nutritional Facts
Nutrition Facts
One Pot Shakshuka with Chickpeas
Amount per Serving
Calories
160
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
131
mg
44
%
Sodium
668
mg
29
%
Potassium
412
mg
12
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
1337
IU
27
%
Vitamin C
40
mg
48
%
Calcium
72
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F.
- Heat a large oven-safe skillet or cast-iron skillet over medium high heat and add oil.
- When oil is hot, add chopped red onion and bell pepper and cook until softened, about 5 minutes.
- Add garlic, paprika, cumin, oregano, salt, and pepper and cook until warmed through, about 1 minute.
- Add crushed tomatoes and reduce heat to simmer for about 5 minutes.
- Add chickpeas and continue to allow the mixture to simmer for another 3-4 minutes. If the mixture gets too dry, add a little water as needed.
- With the help of a spoon, make a hole in the middle of the mixture for each egg.
- Crack eggs into small individual bowls and gently drop into the holes.
- Place the skillet in the oven for about 5-8 minutes depending on how runny you prefer your eggs.
- Remove from oven and sprinkle fresh basil and parsley over the mixture.
- Enjoy with delicious bread.
