Foodedo recipe

Chickpea Shakshuka with Peppers, Spinach and Warm Pitta

Name: Chickpea Shakshuka with Peppers, Spinach and Warm Pitta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 2 tbsp olive oil; 1 brown onion (medium, finely diced); 2 red peppers (deseeded and cut into 1cm strips); 3 garlic cloves (finely sliced or crushed); 2 tsp ground cumin; 1 tsp smoked paprika; 0.25 tsp chilli flakes (use more or less to taste); 1 tbsp tomato purée; 2 x 400 g tins chopped tomatoes; 1 x 400 g tin chickpeas (drained and rinsed, about 240g); 1 tsp fine salt (plus extra to taste); 0.5 tsp black pepper (plus extra to taste); 100 g baby spinach; 1 tbsp red wine vinegar; 6 large eggs; 3 large white pittas; 10 g flat-leaf parsley (roughly chopped)

Serves 3

35 min

Quantities are kept as written by the author.

A quick one-pan shakshuka with peppers and chickpeas in a smoky tomato sauce, finished with softly set eggs, wilted spinach and warm pitta for scooping.

Ingredients

17 items

2 tbspolive oil
1brown onionmedium, finely diced
2red peppersdeseeded and cut into 1cm strips
3garlic clovesfinely sliced or crushed
2 tspground cumin
1 tspsmoked paprika
0.25 tspchilli flakesuse more or less to taste
1 tbsptomato purée
2 x 400 g tinschopped tomatoes
1 x 400 g tinchickpeasdrained and rinsed, about 240g
1 tspfine saltplus extra to taste
0.5 tspblack pepperplus extra to taste
100 gbaby spinach
1 tbspred wine vinegar
6large eggs
3large white pittas
10 gflat-leaf parsleyroughly chopped

Recipe notes (2)

Note: If the sauce looks too loose before you add the eggs, simmer it for another 2-3 minutes uncovered so the eggs sit neatly on top rather than sinking.
Note: The tomato and chickpea base can be made up to 2 days ahead and chilled. Reheat it until piping hot, then add the eggs and finish just before serving.

Method

7 steps

Step 1. Put a large lidded frying pan or sauté pan, about 28cm wide, over a medium heat. Get all the ingredients prepared before you start cooking, and crack each egg into a small cup or ramekin if you want easier, cleaner poaching in the sauce.
Step 2. Add the olive oil to the pan, then the onion and red peppers with 1/2 tsp of the salt. Cook for 8-10 minutes over a medium heat, stirring now and then, until the onion is soft and the peppers have collapsed and are starting to catch lightly at the edges.
Step 3. Stir in the garlic, cumin, smoked paprika, chilli flakes and tomato purée. Cook for 1 minute, stirring, until the tomato purée darkens slightly and the spices smell fragrant.
Step 4. Add the chopped tomatoes, chickpeas, remaining 1/2 tsp salt and the black pepper. Bring to a gentle simmer, then cook uncovered for 10-12 minutes, stirring occasionally, until the sauce has thickened and a spoon dragged through it leaves a brief trail. Stir in the spinach a handful at a time until wilted, then stir in the red wine vinegar. Taste and add a little more salt or pepper if needed.
Step 5. Lower the heat so the sauce is gently bubbling. Make 6 small hollows in the sauce and carefully add the eggs. Put the lid on the pan, or cover tightly with foil or a baking tray if you do not have a lid, and cook for 5-8 minutes until the egg whites are set. Leave them a little less time for soft yolks, or a little longer if you prefer the yolks firmer.
Step 6. While the eggs are cooking, warm the pittas. Toast them, or heat them in a dry frying pan for 1-2 minutes on each side until soft and hot, then cut them in half.
Step 7. Scatter over the parsley and serve straight away, making sure each portion gets 2 eggs, plenty of sauce and chickpeas, with the warm pitta on the side for scooping.