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Shakshuka with Chickpeas

Name: Shakshuka with Chickpeas
Yield: 4 servings
Ingredients: 6 eggs; 1 28 oz (800g) can whole tomatoes; 1 14 oz (400g) can chickpeas; 1 bunch green onions (any onion is fine); 1 poblano pepper (any pepper is fine); 3-4 cloves garlic; a squeeze of tomato paste; cheese for garnish (feta is traditional, I used gorgonzola); fresh herb for garnish (I used mint); whole cumin seeds; fennel seeds; smoked paprika; black pepper; salt; olive oil

eggs, tomato, chickpeas, middle-eastern, north-african, vegetarian, one-pan, shakshuka · 4 servings · 15 ingredients

A North African and Middle Eastern dish of eggs poached in a heavily reduced, spiced tomato sauce built with aromatics and chickpeas. The sauce is cooked down until very thick before the eggs are added, avoiding a soupy texture.

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Ingredients

Produce

1 bunch1 bunch green onions (any onion is fine)
11 poblano pepper (any pepper is fine)
3.5 clove3-4 cloves garlic
fresh herb for garnish (I used mint)

Dairy

66 eggs
cheese for garnish (feta is traditional, I used gorgonzola)

Canned & Jarred

1 can1 28 oz (800g) can whole tomatoes
1 can1 14 oz (400g) can chickpeas
a squeeze of tomato paste

Spices & Baking

whole cumin seeds
fennel seeds
smoked paprika
black pepper
salt

Oils & Condiments

olive oil

Recipe adapted from Adam Ragusea. This page lists ingredients only — watch the full method in the video above.