Time: 40 min.
Complexity: easily
Servings: 4

Shakshuka is a popular Middle Eastern dish, typically served for breakfast. It's scrambled eggs cooked in a tomato and herb sauce. It's very healthy and nutritious, and adding chickpeas to your shakshuka will give it an extra protein boost. Shakshuka is cooked on the stovetop and finished in the oven to allow the egg whites to set in the sauce, so use a suitable skillet, preferably a cast iron one. Serve shakshuka with warm pita bread and a quick dip made with hummus and low-fat Greek yogurt.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, thinly sliced
• 1 can (425 g) canned chickpeas, unsalted, rinsed
• 2 tsp ground cumin
• 2 x 400g cans of chopped tomatoes with green chili peppers
• 8 large eggs
• 2 pita
• 0.5 cup plain nonfat Greek yogurt
• 1/4 cup hummus
• 2 tbsp chopped fresh cilantro and/or mint

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, pita, chickpeas, tomatoes, hummus, yogurt, mint, cumin

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin, and a pinch of salt and black pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
Step 3
• Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula over the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are set, 8 to 10 minutes. The eggs will continue to set after you remove them from the oven. Meanwhile, wrap the pita in foil and warm in the oven for about 5 minutes; cut into wedges.
Step 4
• Mix yogurt in a small bowl, hummus and a pinch of salt. Sprinkle the eggs with herbs, salt, and pepper. Serve with pita bread and hummus sauce.

Votes: 6