Having chickpeas in the pantry always saves me from dire hunger. If I have a can of chickpeas I can make literally anything. It makes me feel empowered and gives me security that even in my hungriest of moments, I can make something and not order takeout.
My favorite thing for shakshouka is that it really can be eaten for breakfast, lunch or dinner. It’s one of those super versatile meals that can be made anytime. This starts with simmering a can of drained chickpeas with some spices and onion. When chickpeas come out of the can, I always find that they need to cook for a bit longer so they’re a bit softer.
Then the tomatoes are added and simmered. This makes it so the flavors really merry together and get all delicious. I make three cavities in the top and crack in the eggs. After it takes a trip to the oven, a little sprinkled feta makes this even more delicious. Try it and let me know what you think.
- 1 tablespoon olive oil
- 1 (14-ounce) can of chickpeas, drained and rinsed
- 1/2 red onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) can of crushed tomatoes or jarred marinara
- 3 large eggs
- 1 ounce of feta, crumbled, as garnish
- 1 tablespoon minced Italian parsley, as garnish
- Preheat oven to 350 degrees F.
- To a 9-inch skillet, add the olive oil. When the oil is warm, add the chickpeas, red onion and garlic. Cook until softened, about 5 minutes. Add the cumin, salt and crushed red peppers. Stir until combined. Pour in the tomatoes and stir.
- With the back of spoon, create three indentations. Crack in the eggs into each cavity and transfer to the oven to bake for 7 to 10 minutes. Garnish with feta and minced Italian parsley; serve with bread.
Yield: Serves 2