Shakshuka, or eggs cooked in spicy tomato sauce, is an easy, vegetarian dish to make for breakfast, brunch, or brinner. Chickpeas add texture and fiber and crumbled goat cheese instead of feta for lower sodium.
Servings: 3-4 servings
1/2medium onionfinely chopped
1jalapenoseeded and finely chopped
1 15-ounceNo-Salt canned chickpeas
1 28-ouncecan No Salt diced tomatoes
1/8teaspoonred chile flakes
freshly ground pepper
1cupcrumbled goat cheese
1tablespoonchopped flat leaf parsley
1tablespoonchopped fresh cilantro
Warm pita bread
Preheat oven to 425 degrees.
Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapenos; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 more minutes.
Add crushed tomatoes and their juices and sprinkle with chile flakes. Bring to a gentle boil, reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly, about 10 minutes. Season with salt (if desired) and ground pepper.
Sprinkle crumbled goat cheese evenly over the sauce. Crack eggs, one at a time, evenly on top of the sauce. Transfer skillet to oven and bake untikl whites aer just set, but yolks are still runny, about 5 minutes. Garnish with parsley and/or cilantro. Serve with pita for dipping.
Adapted from Bon Appetit's recipe for Poached Eggs in Tomato Sauce with Chickpeas and Feta.
Shakshuka with Chickpeas https://shescookin.com/top-10-tips-on-how-to-choose-olive-oil/