Chickpea Shakshuka

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Nutrition: 1/2 cup serving, 7g+ fiber, 7g+ protein
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
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Ingredients

  • 2 tbsp olive oil
  • 1 small onion yellow; diced
  • 3 cloves garlic diced
  • 1 bell pepper red; thinly sliced
  • 1 bell pepper yellow; thinly sliced
  • 1 bell pepper green, thinly sliced
  • 2 tsp cumin ground
  • 2 tsp paprika smoked
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper ground
  • 1 28 oz can tomatoes crushed
  • 3 cups chickpeas cooked
  • 6 eggs
  • 1/4 cup parsley fresh; roughly chopped
  • 1/4 cup feta cheese crumbled
  • 1 tsp lemon zest

Instructions

  1. Pre-heat the oven to 400. Heat the oil olive in a large oven-safe skillet over medium-high heat. Add the onions and sauté just translucent, about 4 minutes.
  2. Add the garlic and sauté for 30 seconds, then add all of the bell peppers. Cook until peppers are soft, about 4 minutes.
  3. Add the spices and the crushed tomatoes to the pan with 1/4 cup water and cook for about 5 minutes until sauce begins to thicken.
  4. Stir the chickpeas into the pan.
  5. Create 6 holes in the tomato mixture and crack an egg into each.
  6. Transfer the mixture to the oven and bake until eggs are set, about 8 to 10 minutes.
  7. Top with fresh parsley, feta and lemon zest before serving with bread or pita.