Chickpea & Spinach Shakshuka

Name: Chickpea & Spinach Shakshuka
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 1 medium bell pepper, diced; 3 cloves garlic, minced; 1.5 tsp cumin; 1.5 tsp paprika; 2 15 oz cans canned diced tomato; 1 15 oz can chickpea, drained and rinsed; 4 cups spinach, washed; 6 large egg; 0.5 cup parsley, roughly chopped

Chickpeas make this tomato-and-pepper skillet especially filling, while eggs cook gently right in the sauce. Offer bread for scooping and let diners choose how much parsley to add.

30 min in all
15 min hands-on
Serves 4
Simple

Allergen flags

Eggs

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Olive oil2 tbsp
Onion, diced1 medium
Bell pepper, diced1 medium
Garlic, minced3 cloves
Cumin1.5 tsp
Paprika1.5 tsp
Canned diced tomato2 15 oz cans
Chickpea, drained and rinsed1 15 oz can
Spinach, washed4 cups
Egg6 large
Parsley, roughly chopped0.5 cup

Method

1
Prep the vegetables
On a cutting board, dice the onion and bell pepper, mince the garlic, drain and rinse the chickpeas, and roughly chop the parsley.
2
Soften the vegetables
Warm the olive oil in a large deep skillet over medium heat; add the onion and bell pepper and stir occasionally until softened, then stir in the garlic, cumin, paprika, 1/2 tsp salt, and a few grinds of black pepper.
7 min
3
Simmer the chickpeas
Stir the canned diced tomato and chickpeas into the large deep skillet over medium heat; simmer, stirring occasionally, until slightly thickened, then fold in the spinach until wilted.
10 min
Tip: If the tomato mixture gets too thick before the eggs cook, lower the heat.
4
Poach the eggs
Make six wells in the skillet and crack an egg into each; cover the large deep skillet over medium-low heat.
9 min
Tip: For young children, cook the yolks until firm.
5
Taste and serve
Taste the tomato mixture in the large deep skillet and adjust with 1/4 tsp salt and a few grinds of black pepper; scatter parsley over the top and bring the skillet to the table.
2 min

Why Tonight would pick this

Ready in 30 minutes, so it fits a busy weeknight.
A Middle Eastern night to keep the week interesting.

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