Chickpea Shakshuka

This dish falls into the category of things I like to call “what to cook when you ‘have nothing around.’” We all have those days, when we open the fridge and pantry and see a couple jars and tins of things but close them thinking there’s nothing there to use. (I then of course walk away and return about 5 minutes later to repeat that sequence, hoping that magically new items or a perfectly cooked meal will be sitting there this time.)

Well, for when you are in the midst of one of those times, and you know that you have the essentials around, rustle this up for a breakfast, lunch or dinner. Think an egg or 2 per serving and scale the rest of the ingredients up or down depending on your hunger level or the amount of people you're cooking for.

Serve with crusty bread for dipping or over rice, quinoa, polenta, grits or oatmeal for a heartier dish.

Garlic (1-4 depending on size and your preference)

+ onion (1/2-1 depending on size)

+1 tin (14.5oz) diced or crushed tomatoes

+ chickpeas

+ eggs (depending on a serving for 1 or 2 people)

+ handful of herbs, finely chopped (I used basil + parsley because I had them)


1) Do your prep. Finely chop the onion and garlic, open the cans of tomato and chickpeas.


2) Heat a splash of olive oil in a skillet and add the finely chopped onion and garlic. Cook until beginning to soften and fragrant (about 5-7 mins.)


3) Add the tin of tomatoes and the chickpeas, half the herbs, and season to taste before stirring well to combine.Cook until thickened, about 10 minutes.


4) Add the eggs, turn the heat to the lowest flame, add a lid, and cook until the whites are set, (about 7 minutes.)


5) Garnish and serve




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