Chickpea & Spinach Shakshuka
Chickpea & Spinach Shakshuka is a vibrant, one-skillet dish that combines creamy eggs with hearty chickpeas and fresh spinach in a fragrant tomato sauce. Perfect for brunch or a cozy weeknight dinner, this recipe delivers restaurant-quality flavors using simple ingredients. Each bite offers a delightful explosion of taste, making it an unforgettable experience that you’ll want to share with friends and family.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: North African
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 can (14 oz) crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 large eggs
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep all ingredients: Dice the onion and mince the garlic.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant.
- Stir in cumin and paprika, allowing spices to bloom for one minute.
- Pour in crushed tomatoes and season with salt and pepper; simmer for about 5 minutes.
- Add chickpeas, mixing well, and let simmer for another 10 minutes.
- Fold in spinach until wilted.
- Create wells in the mixture; crack an egg into each well. Cover and cook until egg whites are set (about 5-7 minutes).
- Serve hot with crusty bread or pita.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 186mg
Keywords: For extra flavor, consider adding bell peppers or zucchini during the sautéing process. Swap chickpeas for black beans or lentils for a different twist. Top with feta cheese or avocado for added creaminess.