Shakshuka with Chickpeas Recipe

Name: Shakshuka with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 3 cloves garlic, thinly sliced; 1 15 -ounce can no-salt-added chickpeas, drained and rinsed; 2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 2 14 .5-ounce cans petite diced tomatoes with green chiles; 8 large eggs; 2 pieces pita bread; 1/2 cup plain nonfat Greek yogurt; 1/4 cup hummus; 2 tablespoons chopped fresh cilantro and/or mint

Servings: persons

2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, thinly sliced
1 15 -ounce can no-salt-added chickpeas, drained and rinsed
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
2 14 .5-ounce cans petite diced tomatoes with green chiles
8 large eggs
2 pieces pita bread
1/2 cup plain nonfat Greek yogurt
1/4 cup hummus
2 tablespoons chopped fresh cilantro and/or mint

1
Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat.
2
Add the onion and garlic and cook, stirring, until softened, about 5 minutes.
3
Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat.
4
Add the tomatoes and 1/3 cup water.
5
Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
6
Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks.
7
Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes.
8
(The eggs will continue cooking after you remove them from the oven.)
9
Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges.
10
Combine the yogurt, hummus and a pinch of salt in a small bowl.
11
Sprinkle the herbs over the eggs; season with salt and pepper.
12
Serve with the pita bread and hummus sauce.
13
Photograph by Justin Walker

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 onion, chopped, 3 cloves garlic, thinly sliced, 1 15 -ounce can no-salt-added chickpeas, drained and rinsed, and more.

Yes, Shakshuka with Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shakshuka with Chickpeas

How did you like this recipe?

Frequently Asked Questions