With eggs being absolutely insanely priced right now, I have been trying to think of creative breakfast dishes that are still delicious. Although nothing beats an egg in the morning, I have been loving this chickpea shakshuka.
Shakshuka is a common dish in northern Africa and the Middle East. It is typically braised tomatoes, onions, peppers, spices and herbs with poached eggs. Since eggs are few and far between right now, I replaced them with chickpeas and it is still amazing!
-
SERVINGS: 4-6
- PREP TIME: 15 Mins
- COOK TIME: 30 Mins
- TOTAL TIME: 45 Min
Ingredients:
- 2 tbsp olive oil
- 1/2 onion, julienned
- 2 bell peppers, julienned
- Salt and pepper to taste
- 4 garlic, minced
- 1/2 inch ginger, grated
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1, 28 oz can crushed tomatoes
- 1 can chickpeas, drained and rinsed
- 1/2 cup cilantro, minced
- 1/2 cup dill, minced for garnish
Preparation:
STEP 1.
In a large saute pan over medium heat, add the olive oil and once warm add the onions and bell peppers. Season with salt all over and saute until cooked through, around 10-15 minutes.
STEP 3.
Stir in the minced garlic, ginger, coriander, cumin and smoked paprika and toast for 2 minutes.
STEP 4.
Stir in the crushed tomatoes, chickpeas and cilantro. Bring it up to a simmer and season with salt and pepper. Simmer with a lid on for 15 minutes to develop flavor. Stir every few minutes.
STEP 5.
Once the flavors have developed, turn off the heat and serve topped with dill, enjoy!
Leave A Comment