Chickpea Spinach Shakshuka

Name: Chickpea Spinach Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving
Cuisine: Middle Eastern
Ingredients: 360 g Chickpeas; 400 g Tomato; 120 g Spinach; 3 piece Egg; 120 g Onion (Yellow); 8 g Garlic; 3 g Cumin (Ground); 15 g Extra Virgin Olive Oil; 1 g Black Pepper (Ground)

Tomato-based skillet with chickpeas and spinach, finished with gently poached eggs on top. Protein-rich, comforting, and great for dinner or brunch.

Prep: 10 min

Cook: 20 min

360 kcal/serving

3 serving

Adjust Servings

Scale ingredients and nutrition

3 servings

Ingredients

For 3 servings

360 gChickpeas (more recipes)
drained and rinsed
400 gTomato (more recipes)
crushed or diced
120 gSpinach (more recipes)
3 pieceEgg (more recipes)
120 gOnion (Yellow)(more recipes)
diced
8 gGarlic (more recipes)
minced
3 gCumin (Ground)(more recipes)
15 gExtra Virgin Olive Oil (more recipes)
1 gBlack Pepper (Ground)(more recipes)

Instructions

1
Heat olive oil in a wide skillet over medium heat. Cook diced onion 4-5 minutes until translucent.
2
Add garlic and cumin, cook 1 minute until fragrant.
3
Pour in tomatoes and a pinch of salt. Simmer 5 minutes to thicken slightly.
4
Stir in chickpeas and spinach. Cook 3 minutes until spinach wilts.
5
Make three small wells in the sauce. Crack an egg into each.
6
Cover and cook 6-7 minutes on medium-low until whites are set and yolks are just runny. Season with pepper and serve hot.