Colourful shakshuka with chickpeas

Colourful shakshuka with chickpeas: spiced eggs in tomato sauce with peppers, garlic and parsley. Savoury, satisfying and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 22 g
• Fat: 14 g
• Carbs: 35 g

Ingredients

• 4 eggs
• 400 g chopped tomatoes
• 200 g chickpeas
• 1 onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 pepper
• 1 pepper
• 1 tsp cumin
• 1 tsp paprika
• 1 pinch of chilli flakes
• 1 handful of parsley

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Chop the onion, garlic and peppers. Roughly chop the parsley.
2. Heat the olive oil in a large frying pan and fry the onion and peppers until soft. Briefly toast the garlic, cumin, paprika and chilli flakes with them.
3. Stir in the chickpeas and chopped tomatoes. Season with salt and let the sauce simmer uncovered until it thickens.
4. Make hollows in the sauce with a spoon and slide the eggs into them. Lower the heat, cover the pan and cook until the egg whites are set.
5. Finally, check briefly whether the sauce is still well seasoned. Sprinkle with parsley.
6. Serve straight from the pan, ideally with some bread or simply on its own.

Good to know

A dish like this takes little effort and still tastes like a proper meal. Warm, spiced and just the thing when you want to keep it easy.

Swaps

Chickpeas → white beans (similar fibre content, a little milder in flavour); parsley → coriander (also contains plant compounds, fresher in flavour); peppers → courgette (milder, also adds fibre); olive oil → ghee (heat-stable, with a different flavour)

Allergens

Contains egg. Chickpeas can cause bloating in some people. Reduce the chilli flakes for children; in pregnancy cook the eggs through completely.

Dairy-free recipes