Serves
4
Prep
10
mins
Cooking
30
mins
Chick Pea Shakshuka
Directions
Step 1
In a large saucepan with a lid, add oil on medium heat. Add onion and cook for 3-4 minutes until softened, then add garlic and cook for another 2 minutes. Add capsicum and spices and cook for another 5 minutes while stirring.
Step 2
Add chick peas and tinned tomatoes. Stir and break them down gently with a wooden spoon. Bring to a boil then simmer for 10 minutes and season with salt.
Step 3
With a large spoon make indents into the sauce and crack an egg into each indent. Cover with saucepan lid and simmer gently until egg whites set, with yolks still runny, for about 8 minutes. Season with added salt and pepper and garnish with fresh parsley.
Tips
- For added volume, add another 2 eggs to the pan as there is ample sauce in this recipe.
Ingredients
- 2 tbs olive oil
- 1 large brown onion, roughly chopped
- 2 cloves garlic, finely chopped
- 1 red capsicum, sliced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 pack (drained) McKenzie's Chick Peas in Tetra Pak
- 800g tinned, peeled tomatoes
- 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder
- 1/4 tsp McKenzie's Whole Black Peppercorn Large Grinder
- 4 large eggs
- sprinkle of freshly chopped parsley
