Shakshouka with Chickpeas
recipe

A delicious Middle Eastern dish made with poached eggs in a spicy tomato sauce with chickpeas, perfect for breakfast or brunch.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 3 cans of crushed tomatoes or canned cherry tomatoes
- Water
- 1 large red onion
- 1 clove of garlic
- 1 red chili
- 1 can of chickpeas
- 1-2 eggs per person
- 1 package of feta cheese
- 1 bunch of chives
- 1 bunch of cilantro
- Salt
- Black pepper
- Chili powder
- Cumin
- Smoked paprika
- Oregano
- Cayenne pepper
- Honey or sugar
Instructions:
1. Peel and chop the red onion, garlic, and chili. Sauté them in oil in a skillet until soft.
2. Add the crushed tomatoes to the skillet and stir well. Add water as needed to achieve the desired sauce consistency.
3. Let the sauce simmer for about 15 minutes. Add spices to taste.
4. Rinse and drain the chickpeas, then add them to the sauce. Mix well.
5. Add an additional can of water before cracking the eggs into the sauce.
6. Crack the eggs into the sauce, keeping them separate. Cook on low heat for about 10 minutes until the whites are set but the yolks remain soft.
7. Crumble feta cheese on top and sprinkle with chopped chives and cilantro.
8. Serve warm with bread.
Nutritional Information (per serving):
- Calories: 350
- Protein: 18g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 10g
- Sugar: 5g

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