1 hr 5 minAround the worldTimes are estimates, including soaking or resting where shown.
Chickpea Shakshuka
Eggs and chickpeas nestled in a rich tomato skillet.
Prep10 min
Cook25 min
Soak / rest0 min
Total35 min
Let’s get cooking.
- 01
Dice onion and pepper and mince garlic. Fry onion and pepper in oil for 7–8 minutes. Add garlic, cumin, paprika and chilli for 30 seconds.
- 02
Add chopped tomatoes, drained chickpeas, salt and water. Simmer uncovered 12–15 minutes until the sauce is thick enough to hold a small hollow.
- 03
Make 4 wells and crack an egg into each. Cover and cook gently 7–10 minutes until whites and yolks are firm. Sprinkle with parsley and serve from the pan.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Egg
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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