Brunch Chickpea Shakshuka

This is a definite brunch favourite and so easy to prepare!  Farm fresh eggs are poached in an antioxidant-rich skillet of fire roasted tomatoes and chickpeas.  It’s lightly spiced with smoked paprika and chili powder and finished with a generous handful of greens.  Serve this right from the pan at the table and let guests dig in!

Brunch Chickpea Shakshuka

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By The Grateful Plate Serves: 4-6
Prep Time: 10 mins Cooking Time: 20 mins

This is a definite brunch favourite!  Farm fresh eggs poached in a simmering skillet of fire roasted tomatoes and chickpeas.  It's lightly spiced with smoked paprika and chili powder and finished with a generous handful of greens.  Serve this right from the pan at the table and let guests dig in! 

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 cans fire roasted tomatoes, 398 ml each
  • 1 cup canned chickpeas, drained and rinsed
  • 1 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp chili flakes
  • 1 small zucchini chopped
  • 1 cup kale, chopped
  • 4-6 eggs
  • avocado slices for serving

Instructions

1

Drizzle the olive oil into a large skillet and place over medium heat. Once hot, add the onions and cook until soft; approximately 5 minutes. Add the garlic and cook stirring often for an additional minute.

2

Add the tomatoes, chickpeas and spices to the pan and stir well. Cook until the mixture is simmering, using your spoon to break up the tomato pieces. Let simmer for 5 minutes, stirring occasionally.

3

Add the zucchini and kale and cook for 1 minute.

4

Using the back of a spoon make 4-6 indentations in the sauce, based on how many servings you need.

5

Carefully crack an egg into each well.

6

Turn the heat down to low, cover the pan and cook until the egg whites are just beginning to set; approximately 8-10 minutes.

7

Serve the shakshuka directly from the pan at the table, topping each egg with avocado slices if desired.

 

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