One-Pan Chickpea Shakshuka with Garlic Yogurt

Name: One-Pan Chickpea Shakshuka with Garlic Yogurt
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 eggs; 2 cans cans chickpeas; 2 onions, halved and thinly sliced; 1 orange pepper halved, deseeded and sliced; 1 red chilli, deseeded and sliced; 400 g canned chopped tomatoes; 2 tbsp tomato puree; 2 tsp vegetable bouillon powder; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp smoked paprika plus a little for sprinkling; 2 pots pots bio yogurt; 2 clove garlic; 4 tbsp chopped parsley

A vibrant and healthy one-pan meal featuring protein-packed chickpeas and poached eggs nestled in a spiced tomato and pepper sauce. Served with a cooling garlic yogurt, this Mediterranean-inspired dish is perfect for a nutritious breakfast or a quick weeknight dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

eggs
4
cans chickpeas
2 cans
onions, halved and thinly sliced
2
orange pepper halved, deseeded and sliced
1
red chilli, deseeded and sliced
1
canned chopped tomatoes
400 g
tomato puree
2 tbsp
vegetable bouillon powder
2 tsp
olive oil
1 tbsp
dried oregano
1 tsp
smoked paprika plus a little for sprinkling
1 tsp
pots bio yogurt
2 pots
garlic
2 clove
chopped parsley
4 tbsp

Step-by-Step Instructions

Heat the olive oil in a large, deep frying pan over medium heat. Add the sliced onions, cover with a lid, and cook for about 5 minutes. Remove the lid and stir until the onions have softened and are beginning to turn golden brown.

Stir in the sliced peppers and red chili, cooking for another 2 minutes. Add the chopped tomatoes, tomato puree, vegetable bouillon, oregano, smoked paprika, and the chickpeas along with their canning liquid. Cover and reduce the heat to a simmer for 15 minutes.

Using a large spoon, create small wells in the chickpea mixture. Carefully crack the eggs into these dips. Cover the pan again and cook over low heat for about 5 minutes, or until the egg whites are set but the yolks remain runny.

While the eggs cook, prepare the topping by mixing the yogurt with the grated garlic in a small bowl. Serve the eggs and chickpea sauce with a dollop of the garlic yogurt, a sprinkle of fresh parsley, and an extra dash of paprika.

Chef's Tips

This dish is excellent for meal prep. The chickpea base can be kept in the fridge for up to five days. To serve later, simply reheat a portion of the base in a small pan with a splash of water and poach fresh eggs in it as directed.