Spicy Shakshuka with Chickpeas
2 servings
25 minutes
Spicy shakshuka with chickpeas is a vibrant and aromatic dish from Jewish cuisine that combines spicy spices, rich tomatoes, and tender eggs. It originates from traditional shakshuka but adds chickpeas for extra texture and nutrition. The mild heat of chili and cumin pairs beautifully with the creaminess of mozzarella cheese, creating a harmonious balance of flavors. Shakshuka is cooked in a deep skillet and often finished with a brief bake in the oven to keep the eggs slightly runny. This dish is perfectly complemented by crispy bread that soaks up the flavorful tomato sauce. It’s suitable for a late breakfast, lunch, or even dinner, offering rich taste and a cozy Mediterranean atmosphere.
1
Prepare chickpeas in advance.
2
Finely chop the onion and garlic, lightly sauté in olive oil, add oregano, chili pepper, and cumin. Let it simmer for a couple of minutes.
- Red onion: 0.5 head
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
- Oregano: pinch
- Chili powder: pinch
- Cumin: pinch
3
Add tomatoes in their own juice, stir for a minute, then pour in tomato juice, simmer for a couple of minutes; the consistency should be quite liquid.
- Chopped tomatoes in their own juice: 200 g
- Tomato juice: 150 g
4
Next, add salt, black pepper, chickpeas, and parsley, and mix everything well.
- Salt: to taste
- Ground black pepper: to taste
- Chickpeas: 40 g
- Parsley: to taste
5
Then add the eggs, trying to do it without spreading.
- Chicken egg: 4 pieces
6
Add pre-cut large pieces of mozzarella, cover with a lid, and place the pan in a preheated oven at 200 degrees for 3-5 minutes. You can skip the oven and leave the pan on low heat until the egg whites set while the yolks remain runny.
- Mozzarella cheese: 150 g
7
The finished dish can be sprinkled with parsley and served with grilled bread.
- Parsley: to taste