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
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!
- 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
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.
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.
Add the zucchini and kale and cook for 1 minute.
Using the back of a spoon make 4-6 indentations in the sauce, based on how many servings you need.
Carefully crack an egg into each well.
Turn the heat down to low, cover the pan and cook until the egg whites are just beginning to set; approximately 8-10 minutes.
Serve the shakshuka directly from the pan at the table, topping each egg with avocado slices if desired.