CHICKPEAS SHAKSHUKA
A Mediterranean dish prepared with poached eggs and chick peas in a sauce of tomatoes and spices
Equipment
- Knife
- Chopping board
- mixing bowls
- fry pan
- Ladle
Ingredients
- 2 eggs
- 1 cup boiled chick peas
- 200 g tomatoes (grind)
- 1 tsp tomato paste
- 2 medium size onions (sliced)
- 3 cloves garlic (chopped)
- 2 tsp olive oil
Seasoning
- Salt
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp dried parsley
- Coriander leaves and crushed black pepper for garnishing
Instructions
- In a frying pan, heat olive oil and saute garlic and onions.
- Add ground tomatoes, boiled chick peas and seasonings. Fry for a few minutes until most of the water dries out and you can see a nice reddish colour. Taste and adjust the seasoning.
- Make two holes in the pan within the sauce and pour one egg in each hole. Just make sure there should be some moisture in the sauce. Add a tbsp water if needed. Now cover with the lid and cook for 5-6 minutes on low heat.
- sprinkle black pepper on the eggs and coriander leaves before serving.