Chickpea Shakshuka with Whole Grain Bread

Eggs poached in spiced tomato‑pepper sauce with chickpeas, served with whole grain toast for dipping.

Ingredients

• 1 tbsp olive oil
• 1 onion, 1 bell pepper
• 3 cloves garlic
• 2 tsp cumin, 2 tsp paprika, pinch cayenne
• 28 oz crushed tomatoes
• 1 cup chickpeas
• 4 eggs
• Salt & pepper
• Cilantro, 4 slices whole‑grain bread

Instructions

1. PREP AHEAD
2. - Dice onion and bell pepper; mince 3 garlic cloves.
3. - Open chickpeas and 28 oz crushed tomatoes.
4. - Measure cumin, paprika, pinch cayenne; chop cilantro.
5. - Warm 4 slices whole-grain bread in toaster later.
6. - Locate skillet with snug lid.
7. COOKING STEPS
8. 1. Heat 1 Tbsp olive oil in skillet over medium. Sauté onion and pepper 5 min until soft.
9. 2. Add garlic, cumin, paprika, cayenne; stir 30 sec fragrant.
10. 3. Pour in tomatoes and chickpeas; season salt & pepper. Simmer 10 min, stirring occasionally, until slightly thick.
11. 4. Use spoon to make 4 wells; crack an egg into each. Cover; cook 5–7 min to set whites yet keep yolks runny.
12. 5. Sprinkle cilantro; serve shakshuka straight from pan with toasted bread for dipping.
13. (Active time ≈ 15 min | Total ≈ 25 min)

Nutrition Facts